Dabeli

1: Dry roast the ingredients for the masala, except the powdered spices, salt and sugar.

2: Once they are aromatic, transfer them to a mixer grinder and add all the powdered spices, salt and sugar.

3: Blend to a fine powder and set it aside.

4: For preparing the mixture, mash the boiled potatoes and set them aside.

5: In a pan, heat oil and add the potato mixture, spice mix, salt and red chilli powder.

6: Add ¼ Cup of tamarind chutney and mix well to combine. Add the lemon juice and mix well.

7: To make the masala peanuts, heat oil in a pan and fry the peanuts for a minute. Switch off the flame and transfer to a bowl, sprinkle with red chilli powder and a pinch of salt.

8: To assemble the dabeli, cut and toast the pav with ghee on the inside, spread some of the tamarind chutney on one side and place the potato filling.

9: Top with chopped onions, chopped coriander leaves, pomegranate, fine sev and the masala peanuts. Close the pav.

10: Top with some ghee and fry on a tava for a minute or two.

11: Coat the sides with fine sev and serve.