dabeli masala:
1 dried red chili
1 tsp coriander seeds or coriander powder
½ inch stick of cinnamon
2 to 3 cloves
½ tsp cumin seeds
red garlic chutney:
1 to 2 fresh red chilies (soaked in warm water for 30 to 40 minutes)
50 g lehsun (garlic, chopped finely)
juice of 1 lemon
1 to 2 g salt to taste
potato filling for dabeli:
3 medium-sized potatoes, boiled, peeled and mashed (boiled for approx. 16 to 18 min)
1 small onion (finely-chopped)
8 g dabeli masala
1 g hing (asafoetida)
5 g cumin seeds or cumin powder
20 g tamarind dates chutney
30 g grated coconut (optional)
30 g pomegranate seeds or black grapes
10 g chopped coriander leaves
30 ml groundnut oil or sunflower oil
1 to 2 g salt
for finishing dabeli:
4 to 5 Indian buns or Pav (slit at the centre horizontally)
30 g roasted peanuts
5 g chopped coriander leaves
10 g cup nylon sev (savory gram flour vermicelli, optional)
25 g pomegranate seeds
20 g garlic chutney
20 g tamarind dates chutney
20 g butter
15 g red onions (chopped)
Serve warm, garnished with coriander or Sev (optional).