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| Main ingredients | Raw bananas, Pavs, Dabeli masala, Turmeric powder, Red chilli powder, Castor sugar, Fresh coriander leaves, Desiccated coconut, Masala peanuts, Fresh pomegranate pearls, Date and tamarind chutney, Butter, Sev |
| Cuisine | Gujarati |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium raw bananas, boiled, peeled and mashed
- 8 pavs
- 2 tablespoons dabeli masala
- 2 tablespoons oil
- ½ teaspoon turmeric powder
- 2 teaspoons red chilli powder
- Salt to taste
- 2 teaspoons castor sugar
- 2 tablespoons chopped fresh coriander leaves + to sprinkle
- Desiccated coconut to sprinkle
- Masala peanuts as required
- Fresh pomegranate pearls to sprinkle + to serve
- Date and tamarind chutney for applying
- Butter for toasting
- Sev as required
Method
- Heat oil in a non-stick pan, add dabeli masala, turmeric powder and red chilli powder and mix well. Add ⅓ cup water, mix and cook for 1-2 minutes.
- Add mashed raw banana and mix till well combined.
- Add salt, castor sugar and coriander leaves and mix well. Transfer the mixture into a wide shallow bowl and spread it evenly. Sprinkle desiccated coconut, masala peanuts, coriander leaves and pomegranate pearls.
- Slit the pavs into half without cutting through. Apply some date and tamarind chutney in the slits, stuff generously with the dabeli mixture and spread it evenly.
- Heat some butter in a non-stick tawa. Place the dabelis on it and toast for 2-3 minutes on low-medium heat. Flip and toast the other side for 2-3 minutes as well.
- Press the edges of the dabeli on some sev and place them on serving plates. Serve hot with some masala peanuts and pomegranate pearls.
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