Monday, 28 March 2011


• 4 pav/2 baps
• 2 medium onions,finely chopped
• 1 medium tomato chopped plus 2 tsp tomato puree(I have used shop one)
• 11/2 tsp dabeli masala powder
(I have used Fudco dabeli masala powder,which is quite mild;so I have added ½ tsp of MDH Kitchen King masala)
• 2 tbspn oil
• 2 large potatoes boiled and mashed
• 1 tsp lemon juice
• ¼ cup roasted peanuts(you can use masala peanuts too)
• ¼ cup pomegranate kernels
• ½ cup sliced grapes
• 1 cup sev
• ½ cup tamarind chutney
• ½ cup red chilli –garlic chutney
• Salt to taste
• ½ tsp Sugar
• ½ cup chopped coriander

• Heat oil in a pan and add the chopped onions.
• Once the onions have become transparent , add the tomatoes and the puree and mix well.
• To the above mix add the dabeli masala .
• Once the mix starts to appear dry,add the potatoes .
• Mix well and then add the salt, sugar and lemon juice.
• Mix well and cook till the whole mixture becomes quite dry.
• Spread the mixture on a plate. Sprinkle the peanuts,pomegranate,sliced grapes ,half of the sev and some coriander.

• Slit the pav/baps horizontally w/o cutting through. On one side spread the red chutney and tamarind chutney on the other side of the open pav/baps. Stuff the decorated potato in between the two chutneys.
• Close the pav/baps and to the open sides of the pav/baps apply lightly red/tamarind chutney and roll those sides in sev(so that it gets on the pav stuffing well)
• Place the stuffed pav/baps on the hot tawa. Press lightly and toast on both sides till it gets heated through and becomes slightly crisp.
• Serve hot.
(I have taken the topmost picture of dabeli before applying chutney to the open sides of pav and toasting it)

Red Chilli – Garlic Chutney

• 5-6 red dry chillies (soaked in hot water for ½ an hour)
• 6-7 garlic cloves,peeled
• 1 tsp lemon juice
• Salt to taste


Grind all the above ingredients to fine paste. Add water if required.