For the Filling

• 3 boiled mashed potato
• 1 medium onion chopped
• 1 tomato chopped
• 2 tbsp tamrind chutney
• 2 tbsp dabeli masala
• 1 tbsp butter
• Oil
• Salt to taste
• Fresh coriander
• For Dabeli masala
• 3 dried red chilies
• 2 tsp cumin seeds
• 1 tbsp coriander seeds
• 5-6 cloves
• 3  inch cinnamon stick
• To assemble
• 4 ladi pav
• 2 tbsp masala peanuts
• Some pomegranate arils
• 1 cup chopped onion
• 1 cup Naylon sev
• ¼ cup grated dry coconut
• Tamrind chutney as required
• Garlic chutney as required
• Green chutney (optional)

For the Dabeli masala powder

1. Dry roast the ingredients in a skillet until fragrant, blend it to a fine powder and let it cool completely.

For the filling

1. Heat oil in a pan.
2. Add onion and fry until it’s transparent, add tomato and cook it for few minutes.
3. Add dabeli masala and fry for a minute.
4. Now add ¼ cup water and cook the masala for 5-6 minutes.
5. Next add boiled potatoes, tamarind chutney and salt, mix it well.
6. Cook for a minute or two.
7. Transfer the stuffing on a plate.
8. Top with pomegranate seeds, dry coconut, masala peanuts, chopped onion and fresh coriander.
9. To assemble dabeli
10. Slit the pav horizontally, spread chili garlic chutney on one side and tamarind chutney of the other. (You can use green chutney as well if you wish)
11. Place the layer of potato stuffing, top it with chopped onion and peanuts and drizzle some tamarind chutney on top with some naylon sev.
12. Preapare the remaining pav the same way.
13. Heat butter in a skillet, press and toast the dabeli on the both side, until it’s done.
14. Roll the side of dabeli in naylon sev, so the sev stick to them mixture on all sides.
15. Serve hot with some masala peanuts and tamarind chutney aside.