Dabeli

Ingredients

• 8 round buns, slit
• 2 tablespoons butter + for toasting
• 2-3 tablespoons red chilli-garlic chutney + to apply
• 3-4 tablespoons date and tamarind chutney + to apply
• ¼ cup dabeli masala
• Salt to taste
• 4 medium potatoes, boiled, peeled and mashed
• 2-3 tablespoons chopped fresh coriander leaves + to sprinkle
• Chopped onions to sprinkle
• Masala peanuts to sprinkle
• Fresh pomegranate pearls to sprinkle
• Halved green grapes to sprinkle
• Halved black grapes to sprinkle
• Nylon sev as required

Method

1. Heat butter in a non-stick pan, add red chilli-garlic chutney and saute till fat separates.
2. Add date and tamarind chutney and mix well. Add dabeli masala and mix well.
3. Add salt, boiled potatoes and mix well. Add ¾ cup water and mix well.
4. Add coriander leaves, mix well and cook for 2-3 minutes. Transfer the mixture onto a plate and spread evenly to cool.
5. Sprinkle onions, masala peanuts, pomegranate pearls, green and black grapes on top. Sprinkle some coriander leaves on top.
6. Apply red chilli-garlic chutney and date and tamarind chutney on the inner side of slit buns. Stuff the buns with prepared potato mixture.
7. Heat butter on a non-stick tawa, place the dabelis on it and cook till crisp. Brush some butter on top.
8. Take sev in a plate. Roll the sides of the stuffed dabelis in sev, arrange on a serving platter and serve.