Dabeli

Ingredients

• 4 soft pav or slider buns
• 3 tbsp butter, for toasting
• 4 medium potatoes, boiled and peeled
• 2 tbsp dabeli masala (or 1 tsp each cumin, coriander, and chile powder)
• 1 tbsp vegetable oil
• 3 tbsp tamarind-date chutney
• 2 tbsp garlic-chile chutney
• 1/4 cup roasted peanuts
• 1/4 cup pomegranate seeds
• 3 tbsp sev (crispy chickpea noodles)
• 2 tbsp chopped cilantro
• 2 tbsp finely diced onion
• Salt to taste

Before you cook

• Boil the potatoes until fully tender, then peel and cool slightly.
• Mash the potatoes coarsely with a fork, leaving some texture.

Steps

1. Heat the oil in a skillet over medium heat and add the dabeli masala, stirring for 30 seconds until fragrant.
2. Add the mashed potato and a splash of water, and cook for 5 minutes, mashing and stirring, until the spices are evenly worked through.
3. Season the potato mixture with salt and set it aside to stay warm.
4. Split each pav bun without cutting all the way through.
5. Spread the tamarind-date chutney on one inside face of each bun.
6. Spread the garlic-chile chutney on the other inside face.
7. Fill each bun generously with the spiced potato mixture.
8. Sprinkle roasted peanuts, pomegranate seeds, chopped onion, and cilantro over the potato filling.
9. Top each filled bun with a generous handful of sev, pressing gently so it sticks.
10. Heat the butter in a skillet or griddle over medium heat.
11. Toast the outside of each filled bun in the butter for 1 to 2 minutes per side until golden and crisp.
12. Serve immediately while the sev is still crunchy.