Preparation Time: 15 minutes
Heat oil in a pan on medium heat. Add the dabeli masala and a little water (about ¼ cup) and stir it well. Once the masala starts releasing its aroma, add the boiled and mashed potatoes. Mix well, adding salt and tamarind chutney. Stir everything to combine so that the potatoes absorb the flavors. Cook for a few minutes and set aside. Garnish the potato filling with pomegranate seeds and roasted peanuts.
Tamarind Chutney: Boil tamarind pulp with jaggery, cumin, and salt until thickened. Garlic Chutney: Blend garlic and red chilies into a paste, sauté in oil until aromatic. Green Chutney: Blend coriander, mint, green chilies, and lemon juice into a smooth paste.
Slice the pav buns in half and lightly toast them with butter on a flat pan or tawa. Spread a layer of tamarind chutney on one side and a layer of garlic chutney on the other side of the pav. Place a generous amount of the prepared potato filling on the bottom half of the pav. Sprinkle chopped onions, fresh coriander, and a handful of sev over the potato filling. Close the pav with the other half and press it gently.
Garnish the dabeli with extra sev and serve with more chutneys on the side. You can also top the dabeli with pomegranate seeds for a burst of sweetness.
