Dabeli

Method

1. To make filling, take potatoes in a bowl, add garam masala powder, 1 tsp degi mirch powder, chaat masala, salt, sugar and ¼ cup water and mix well.
2. Heat 1 tbsp oil in a non-stick pan, add mustard seeds and curry leaves and let the seeds splutter. Add the potato mixture and saute for 3-4 minutes. Transfer this into a bowl.
3. To make garlic chilli chutney, put garlic cloves in a grinder jar, add remaining degi mirch powder, salt, ½ lemon juice and a little water and grind well. Transfer into a small bowl.
4. Slit the buns from the center without cutting through, and spread garlic chilli chutney on the cut side of all the buns.
5. Spread some potato mixture, sprinkle nylon sev, some onion, some peanuts and some pomegranate seeds on the base half. Bring the top half over these.
6. Heat butter on a non-stick tawa, place the dabelis on it and cook them, turning sides till both sides are golden and a little crisp.
7. Place them on individual serving plates, drizzle tamarind chutney and coriander-mint chutney over them and serve immediately.

Additional Tips and Tricks