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Dabeli

 Masala - 2 tbsp whole dhana, 1 tsp jeera, 1 tsp tal, 1 tsp fennel seeds, 15-20 pepper corn, 1 star anise, 3-4 small cinnamon sticks, 2 cloves, 2 tbsp dry coconut powder. Roast everything and transfer to spice grinder. Add 1 tsp amchur, 1 tsp salt, 1 tsp black salt, 1 tbsp kashmiri chilli powder, 2 tsp sugar. Grind everything together and keep aside. 

Peanuts - I use peeled peanuts. Take about a cup of peanuts in a bowl, add 1 tsp oil, and 1 tbsp butter. Heat it in a microwave in 30 second increments for 2 minutes. Add dabeli masala per taste. Heat for another minute or so, and set aside. 

Garlic chutney: Grind together 3-4 large cloves of garlic, salt, kashmiri red chilli powder, cumin seeds, lime and water. 

Sweet chutney: I used store bought khajoor imli chutney. 

Prep: Chope red onion, cilantro and remove seeds from a pomegranate. Mix some nylon sev with some chopped cilantro and take out in a plate. 

Stuffing: Boil, peel and mash potatoes. Heat oil, add chopped onion and saute till slightly brown on the edges. Add dabeli masala (I also added some store bought one I had left over (Davda brand). Saute and add water. Add some sweet chutney, salt and potatoes. Mix everything together and turn off the heat. Remove to a plate, flatten, spread some peanuts, some dry coconut, and all the other toppings. 

Assemble: Cut a pav bread from one corner, so as to create a pocket. Add garlic chutney on one side, and sweet chutney on the other. Add some peanuts, sev and potato filling. Heat a pan/tawa, add butter, add a pinch of dabeli masala, and a a bit of cilantro, and roast the dabeli on both sides in this butter. Cover the two sides with sev and cilantro and serve hot. 

https://www.youtube.com/watch?v=ADxA3QYBD8Y

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