Step-by-Step Instructions

1. 1.Prepare Masala Powder

   Dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, 4 cloves, a piece of cinnamon, and 3 red chilies in a pan until fragrant. Cool the roasted spices and grind them into a fine powder.

2. 2.Prepare Potato Filling

   Heat 2 tsp oil in a pan, add the prepared ground masala powder and sauté for a few seconds until fragrant. Add 4 boiled and mashed potatoes to the pan. Add 1/2 tsp salt and mix everything well, mashing the potatoes further to combine with the masala.

3. 3.Arrange Filling

   Transfer the filling to a plate and flatten it. Garnish the filling with fresh grated coconut, tutti frutti, chopped coriander leaves, and pomegranate seeds.

4. 4.Prepare Red Chutney

   In a mixer grinder, add 10 soaked red chilies, 8 cloves of garlic, a little water, and 1/4 tsp salt. Grind to a fine paste.

5. 5.Assemble Dabeli

   Take a pav bun and make an incision in the middle to create a pocket, ensuring not to cut it completely. Apply a layer of red chutney inside the pav bun pocket. Apply a layer of tamarind chutney over the red chutney. Stuff the pav bun pocket generously with the prepared potato filling. Add a few roasted peanuts and chopped onions inside the pocket.

6. 6.Toast and Garnish

   Heat a tawa (griddle), add some butter, and toast the stuffed pav buns on all sides until golden brown. Remove the toasted dabeli from the tawa and roll its sides in sev to coat evenly. Garnish with fresh pomegranate seeds and coriander leaves. Serve immediately.