Dabeli & Dabeli Masala by Chef Ajay Chopra

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Ingredient:

 For masala

• Red chili – 1 no
• Coriander seed – 1 tsp
• Cinnamon stick – 2 nos
• Cloves – 4-5 nos
• Cumin seed – ½ tsp

For dabeli mixture

• Peanut oil – 2 tbsp
• Cumin seed – ½ tsp
• Hing water – as per taste
• Chopped onion – 1 no
• Masala – 2 tbsp
• Tamarind chutney – 4 tsp
• Salt – as per taste
• Boiled potatoes – 2 nos
• Chopped coriander – 2 tsp
• Masala peanut – 1 tsp
• Pomegranate – 1 tsp
• Chopped coriander – 1 tsp
• Butter – 1 tsp
• Grated coconut – ¼ cup

For chutney 

• Soaked red chili – 3 nos
• Garlic cloves – 7-8 nos
• Lemon juice – ½ tsp
• Salt – as per taste

For finishing

• Pav – 2 nos
• Butter – 1 tsp
• Dabeli masala – 1 tsp
• Salt – ½ tsp
• Meethi chutney – 2 tsp
• Tikhi chutney – 2 tsp
• Masala peanut – 2 tsp
• Pomegranate – 2 tsp
• Nylon sev – 2 tsp

Method:

For masala

• In nonstick pan roast red chili, coriander seed, cinnamon stick, cloves, cumin seed and make fine powder.

For dabeli mixture

• In nonstick pan heat peanut oil, cumin seeds once it gets crackle then we will add hing water
• Add chopped onion, dabeli masala, tamarind chutney and continue cooking and now add salt, boiled potatoes and cook it for more 1-2 minute
• Now add chopped coriander, masala peanut, pomegranate, and cook it for more 2-3 minute
• Add chutney, chopped coriander, butter, grated coconut, and cook for 2-3 minute more.
• Keep it aside to cool down.

For chutney

• In a grinder put soaked red chilies, garlic cloves, and make fine paste
• Add lemon juice, salt as per taste and mix completely. 

For finishing

• Slit two pavs in two halves, grilled on nonstick pan applying butter on it.
• Apply dabeli masala on both, and add salt now switch of the flame
• Apply meethi chutney on one side of both pav and put tikhi chutney on another side
• Put dabeli mixture on pav, top with some peanuts, pomegranate, nylon sev, butter and make it crispier.
• And service it on plate and finish with masala peanut, pomegranate, nylon sev, chutney, chopped coriander.

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