Pav Dabeli

Saturdays are my cheat days. I simply cannot live without dishes like chloe, naan, pakoras, AND this craving I am going to share with you today: Pav Dabeli.
Yes, there is some magic that lives in between those soft buns that I MUST have RIGHT NOW.
Over medium heat, dry roast your Dabeli Masala spices (except for the sugar, coconut, black salt and kashmiri)
DSC_1930ppOnce fragrant, add the sugar, coconut, black salt, and kashmiri. Toast for about 2 minutes and let cool for about 5 minutes. While it cools, rinse, halve, and poke fork holes into your potatoes. Place them in a pot with water to boil.
DSC_1928ppOnce cooked, drain, peel, and mash. Set aside.
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Back to the dabeli masala. Place your spices into a grinder and grind until coarse and no big chunks remain. Set aside.
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In a deep skillet, heat oil and crackle your cumin. Toss in your chopped onion and saute until soft over med-low heat until soft.
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Add in the asafetida and let cook for 2 minutes before adding in your tamarind chutney. Mix well.
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Add in the mashed potatoes mix well. Sprinkle in the Dabeli Masala Powder and ground cumin. Mix and salt to your taste. Let cook for 3-5 minutes.
DSC_1951ppGrab some of the mixture and form into a patty. Sprinkle on the grated coconut, pomegranate seeds, and cilantro. Look how yummy they look! After preparing the patties, its important to toast your pav in butter for a nice golden crunch. After you toast, put on one slice some tamarind & date chutney, and on the other slice, spread some coriander garlic chutney.
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Lastly, lay some sev, cilantro, onion, and pomegranate seeds and roll the sides in it so they capture the mixture. My mouth is watering at this point.
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Now grab a plate and ENJOY! 🙂
Dabeli Masala:
4 tbsp. coriander seeds
2 black cardamom
½ tbsp. cumin seeds, whole (jeera)
1 tbsp fennel seeds
3-5 cloves, whole (lavang)
1 tsp. black peppercorns
2 in. stick of cinnamon
1 star anise, whole
1 tbsp. sesame seeds
1 red chili, dried and whole (sookhi lal mirch)
1 tsp. amchoor
3 tsp. sugar
4 tbsp coconut
4 tbsp kashmiri
1 tsp black salt
Potato Filling:
3 m. russet potatoes
oil
1 s. onion, chopped
1 tsp. cumin, whole (jeera)
1 pinch asafoetida (hing)
2 tablespoon tamarind & date chutney
2 tsp. dabeli masala (recipe above)
½ tsp. cumin, ground (jeera)
¼ c. coconut, grated
¼ c. pomegranate seeds
¼ c. cilantro, chopped
2 tbsp water (optional)
salt, to taste
Dabeli Toppings:
5-7 pav sliced, and lightly toasted with butter
½ cup cilantro, chopped
½ cup fine sev
½ cup pomegranate seeds
coriander garlic chutney, recommended
tamarind & date chutney, recommended
HIGHLY Recommended toppings:
Coriander Garlic Chutney
Tamarind & Date Chutney
FOLLOW ALONG….
Dabeli Masala
  1. Dry roast your Dabeli Masala spices (except for the sugar, coconut, black salt and kashmiri)
  2. Once fragrant, add the sugar, coconut, black salt, and kashmiri
  3. Once roasted, let cool for 5 minutes before grinding.
  4. Grind into a fine powder. Set aside.
Potato Stuffing
  1. Rinse, halve, and poke fork holes into your potatoes.
  2. Boil water in a pot and cook until soft and a fork easily pierces
  3. Once cooked, drain, peel, and mash. Set aside.
  4. In a deep skillet, heat oil and crackle your cumin.
  5. Add your chopped onion and saute until soft over med-low heat
  6. Add in the asafetida and let cook for 2 minutes.
  7. Add in the tamarind chutney and mix well
  8. Add in the mashed potatoes mix well. Sprinkle in the Dabeli Masala Powder and ground cumin. Mix and salt to your taste. Let cook for 3-5 minutes.
  9. Grab some of the mixture and form into a patty. Sprinkle on the grated coconut, cilantro, and pomegranate seeds.
Dabeli Assembly
  1. Halve your pav and apply the some Tamarind & Date chutney on one slice of the bun and some Coriander Garlic Chutney on the other.
  2. Top one of the halves with a potato filling patty
  3. Sprinkle on the chopped onion, cilantro, roasted peanuts, and pomegranate seeds.
  4. Lastly top off with sev.
  5. Top with the other slice of bread.
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