This is traditionally sold on the streets of Gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev.

Makes: 8 pieces

Cooking time: 30 minutes Preparation Time: 20 minutes

Ingredients

• 8 small pav buns/ hamburger buns
• Butter for toasting the buns
• ½ cup chopped onion
• ½ cup chopped coriander
• ½ cup sev
• ½ cup fresh pomegranate
• Date and Tamarind Chutney
• Garlic Chutney

Ingredients for dabeli masala

• 1 teaspoon red chilli powder
• 1 teaspoon roasted coriander powder
• ¼ teaspoon cinnamon powder
• ¼ teaspoon roasted cumin powder

Ingredients for dabeli filling

• 1 cup boiled and mashed potatoes. See Cooking Potatoes
• Dabeli masala
• Pinch of asafoetida
• 2 tablespoons Date and Tamarind Chutney
• 1 tablespoon vegetable/sunflower oil
• Salt to taste

Method

Mix all the ingredients of dabeli masala and set aside.

Heat oil in a frying pan; add all the Ingredients for dabeli filling. Sauté for a few minutes

Turn off heat and add 2 tablespoons of Date and Tamarind Chutney and mix well.

Divide into 8 portions and keep aside

Slice the pav buns into half horizontally. Spread butter and toast them on the pan on both sides, until light golden and not too dark.

Place one portion of the dabeli filling on the lower half of the bun.

Sprinkle chopped onion, coriander, sev, pomegranate, Garlic Chutney and Date and Tamarind Chutney

Place the other half of the bun on top and serve hot and fresh.

Filed under: Indian Street Food Cooking

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