Indian Street Food Recipes

Ingredients

For The Stuffing
1 1/2 tbsp dabeli masala , readily available
2 tbsp meethi chutney
1 tbsp oil
1 1/4 cups boiled , peeled and mashed potatoes
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp grated coconut
2 tbsp fresh pomegranate (anar)

Other Ingredients
4 dabeli pavs
4 tsp lehsun ki chutney
2 tbsp meethi chutney
4 tsp finely chopped onions
4 tsp masala peanuts , readily available
4 tsp nylon sev
2 tbsp butter for cooking

For The Garnish
2 tbsp nylon sev

Method
For the stuffing
Combine the dabeli masala, meethi chutney and a little water (approx. 1 tbsp) in a bowl and mix well.

Heat the oil in a non-stick pan, add the prepared dabeli masala mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.

Add the mashed potatoes, salt and a little water, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.

Remove from the flame, transfer it to a plate and press well with the back of a spoon.

Sprinkle the coriander, coconut and pomegranate on top. Keep aside.

How to proceed
Take a pav and slit it on two sides at right angle (keeping them joined at the remaining 2 ends).

Apply 1 tsp of geeli lehsun ki chutney and 1/2 tbsp of meethi chutney evenly on the inner sides of the pav.

Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev.

Repeat with the remaining ingredients to make 3 more dabelis.

Just before serving, cook each dabeli on a hot tava (griddle) for a minute using a little butter.

Serve immediately garnished with sev.