kutchi Dabeli
FOR ALOO MIXTURE:
2 tbsp tamarind chutney
¼ cup water
2 tbsp oil
3 potato / aloo, boiled & mashed
½ tsp salt
1 tbsp coconut, grated (optional)
1 tbsp coriander, finely chopped
2 tbsp sev
2 tbsp pomegranate
2 tbsp spiced peanut
1 tsp lemon juice
FOR SERVING:
5 pav
5 tsp red lasun chutney
5 tsp tamrind chutney / Metti chutney
5 tsp onion, finely chopped
butter, for toasting
Method:
ALOO MIXTURE PREPARATION:
Take in a large kadai heat 2 tbsp oil.
Add 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water. Mix well making sure there are no lumps. Pour in the masala mixture into the hot oil.
Saute for 2 minutes or until it turns aromatic.
Add 3 mashed potato, ½ tsp salt and mix well.
Mix making sure everything are well combined. Add lemon juice after switching off the gas and mix well. Transfer the mixture into a plate.
Top with 1 tbsp coriander, 2 tbsp sev, 2 tbsp pomegranate and 2 tbsp spiced peanut.
ASSEMBLING DABELI:
Slit the pav in the centre and spread 1 tsp red lasun chutney on one side of pav and 1 tsp of tamarind chutney on another side.
Stuff in prepared aloo dabeli mixture into the pav.
Also stuff in 1 tsp of onion(optional) and aloo dabeli mixture.
Toast the pav in butter making sure both sides turn slightly golden brown.
Roll the dabeli into sev and serve immediately.
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