← Nouns Cooking · Indian

Ingredients

• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• ½ tsp Fennel seeds
• 4 dried Kashmiri chillies
• 4 Cloves
• 1 small cinnamon stick
• 1 tbsp Desiccated coconut
• 1 tsp Sugar
• 1 tbsp Vegetable oil
• 3 medium potatoes, boiled, peeled and mashed
• 3 tbsp sweet tamarind-date chutney
• ½ tsp Salt
• 1 tbsp lemon juice
• 50 g masala or salted roasted peanuts
• 1 Onion, finely chopped
• 3 tbsp pomegranate seeds or raisins
• 3 tbsp Coriander (cilantro), chopped
• 8 pav or soft dinner rolls
• 2 tbsp red garlic chutney (optional)
• 40 g Butter
• 40 g thin nylon sev

Method

1. Dry-roast the coriander, cumin, fennel, chillies, cloves and cinnamon in a pan over low heat for 2–3 min, add the coconut for 1 minute, then grind to a powder with the sugar.
2. Heat the oil in a pan over low heat, add 2 tbsp of the masala and stir for 30 seconds, then add the mashed potato, 2 tbsp tamarind chutney, salt and a splash of water. Mix for 3–4 min until smooth and hot.
3. Spread the potato in a shallow plate and top with half the peanuts, onion, pomegranate and coriander. Stir the lemon juice in first if you like it tangy.
4. Slice the pav open without cutting all the way through. Spread the inside with tamarind chutney and a little garlic chutney, then stuff in a good spoonful of filling with some extra peanuts, onion and pomegranate.
5. Melt a little butter on a griddle over medium heat and toast the dabeli for 1–2 min per side until crisp and golden.
6. Roll the open edges in sev and serve hot.

Tips

• Contains peanuts, wheat and dairy.
• Leftover dabeli masala keeps for a month in a jar and is great on roast potatoes.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Ministry of Curry