Stuffed Alloo Tikki

Stuffed Alloo Tikki

Now i have left my job and have become full time home maker. Last evening i was having craving to eat stuffed aloo tikki. I suffers various channels, blogs and website  and then I came across Sanjeev Kapoor stuffed aloo tikki that we can refrigerate also in a deep freezer. So then I decided to try this come out. All the ingredients were at home except roasted chana dal  Powder. So i dry roast chana dal from my pantry and grind them into a powder and have used in my recipe.

I have done little more variation and prepared my stuffed aloo Tikki

Ingredients:

For the outer Cover:

Potato: 4 (Medium, boiled and Mashed)
Cumin Seeds: 1/2 tsp
Chana Dal: 1 tbsp
Green Chilles: 1 (deseeded and finely chopped)
Ginger: 1 tsp (finely chopped)
Garam Masala Powder: 1/2 tsp
Red Chilly Powder: 1/2 tsp
Salt to taste
Oil: 1 tbsp

For the stuffing:

Green Peas: 1/4cup
Raisins: 1 tbsp
Salt to taste
Asofotedia: 1/4 tsp
Green Chillies: 1 (chopped finely)
Amchor Powder: 1/2 tsp
Oil: 1 tbsp

Method:

1 .  Dry roast chana dal till nice aroma comes. Allow it to cool and grind to a fine powder along with green chillies and ginger.
2. Take oil in a Pan  add cumin seeds and saute till the cumin seeds spullter.
3. To this add freshly made chana dal powder and mix well.
4. Now add mashed potatoes, Garam Masala, Red chilly Powder and salt to taste.
5. Mix all the ingredients and let them cool.
6. Divide the mixture into equal parts and keep them aside to cool.

7. Now for stuffing heat oil in a pan and add asofotedia
8. To this add mashed green peas and saute them tilll green peas looses all its moisters and become dry.
9. Add raisins,green chillies, amchoor Powder, Salt and mix well.
10. Keep the stuffing aside to cool down.

11. Press the potato mixture and make small hole in the center.

12. Now take a spoonful of green peas mix and stuff them in a center.
13. Close the patties from all side and flatten them a little bit & shape them into tikkis

14. Shallow fry or deep fry the tikkis and serve them along with your evening tea.

14. We can also put the Tikkis in a zip lock bag & can place them in deep freezer.
15. Whenever required we can directly take the tikkis out and fry them in medium hot oil till golden brown.

Bread Toast with Leftover Dosa/ Idli Batter

Bread Toast with Leftover Dosa/ Idli Batter

Last weekend i was planning to make some thing different for the Breakfast. I had Brwon Bread & Dosa batter left over in my Refrigerator. I was bored of having Dosa.Idli. So just goggle and found the Bread toast Recipes with leftover dosa batter. I found it interesting & thought of giving it a try. 

My hubby likes it. It was a surprise for me as he is not so used to these South Indian Delicacies like Dosa, Idli. Now lets start the recipe.

Ingredients:

Idli/Dosa Batter: 1 Cup
Bread Slices: 4 pieces
Onion: 1 (Medium finely chopped)
Green Chillies:1 (finely chopped)
Ginger: 1/4 tsp (finely chopped)
Coriander Leaves: 1-2 tbsp (finely Chopped)

For Tempering
Asofetdia: a pinch
Turmeric Powder: a pinch
Red Chilly Powder: 1/2 tsp
Mustard Seeds: 1/4 tsp
Curry Leaves: 1/2 Spring (finely Chopped)
Oil: for tempering & making toast.
Salt: to taste

Method.

• In a wide bowl take Idli dosa Batter.
• Heat oil in a ladle or a tempering pan. Add Mustard Seeds & wait till it spullter.Then add curry leaves,chopped ginger, asofetedia, Turmeric Powder & Red Chilly Powder & saute it for a minute & transfer the tempering to the Idly/Dosa batter.
• Add onion,green chillies,coriander leavers ,salt to the batter & mix well.
• Heat tawa or a griddle. Dip the bread slices in the dosa batter & placed it in a greased tawa or griddle. .
• Pour some more dosa batter if needed on the top of bread slices.
• Cook in a medium heat for a minute &  then turn other sides & cook till toast turns crisp.
• Cook evenly on all sides
• Simple & Yummy dosa Toast is ready to serve. Serve it hot with Tomato Ketchup.
• 

 

Corn & Cheese Croquetees

Corn & Cheese Croquettes

Ingredients: 

Boiled & mashed Sweet corn: 1/2 cup

Boiled & grated Potatoes: 3/4 cup

Chopped onion 1/2 cup

Green chillies: 2 (Finely chopped)

Coriander Leaves: 1/4 cup (Finely chopped)

Cheese: 4-5 cubes

Bread Crumbs: 2 tbsp

all purpose flour: 1/2 tbsp

Salt : to taste

Red Chilly flakes:1/2 tsp

Pizza mix: 1 tsp

Black Pepper Powder: 1/2 tsp

Oil: for deep Frying

Method:

• In a bowl take mash potatoes, boiled and grated corn kernels.
• Add all the spices except cheese & oil and mix well.
• Divide the dough into equal parts
• Stuff the cheese cubes,close the ball well and give the ball a cylindrical shape
• Once all the ball are ready refrigerate the ball for 45 min
• Heat a deep pan or kadai with oil & drop in Croquettes & cook on all sides
• Drain on kitchen towel and serve hot with tomato Sauce.

Rice Croquets

Rice Croquet

For rice mixture 

Left over cooked Rice   : 1 cup

Boiled corn: 2-3 tbsp

Chopped coriander   : 2 tbsp

Chopped green chilies: 1 tsp

Chopped onions: 2 tbsp

Salt to taste 

Roasted cumin powder: 1 tsp

Red chilly powder 1 tsp

Grated cheese: 2 tsp

Grated Paneer: 2 tbsp

Grated Paneer: 2 tbsp

Bread crumbs  : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup

Salt to taste 

Crushed black pepper to taste 

Red chilly powder  : 1 tbsp

Refined flour to dust 

Bread crumbs to coat the croquet 

Oil for Deep frying 

METHOD

• In a bowl mash the boiled rice. 
• Chop boiled corn and add to the rice mixture. 
• Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
• Prepare the ball from the mixture and keep it aside. 
• In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter. 
• Take the rice balls and dust refined flour on it. 
• Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs. 
• Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper. 
• Your Rice croquets are ready to serve. 

Bread Pakore

Bread Pakora

Ingredients

2 slices of firm Brown bread (U can use White Bread also)
Gram flour (besan): 1 cup

Sooji: 1 tbsp
Salt: to taste
Asafoetida (hing): a pinch
Cumin seeds (jeera): 1 tsp
Green chillies: 2 (finely chopped)
Tomato Sauce: 2 tbsp
Green Chutney: 2 tbsp
Water: 1/2 cup
Oil to fry

Method:

• Mix all the dry ingredients together: Gram flour ,Sooji, Asafoetida, cumin seeds, and salt
• Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter.
• Next, add the green chilies and cilantro. Mix well.
• Heat the oil in a frying pan on medium high heat.
• Remove the crust from all sides of the bread.
• Slice the bread into 2 equal parts (triangle shape).
• Now you have 4 slices on Bread into triangular shape
• In one part  of Bread slice apply green chutney &  on another slice apply tomato sauce.
• Put both the slices over each other.
• Dip the bread slices in the Gram flour batter one at a time and slowley drop into the frying pan.
• Fry the Pakoras until both sides are golden-brown. The pakoras will take about 4 to 5 minutes to cook.
• Turn them occasionally.
• The crispy, delicious Bread Pakoras are ready to serve.
• Serve hot with tomato Ketchup and Tea or coffee

Bread Poha

BREAD POHA

Bread poha is a quick snack or breakfast recipes which can be easily prepared at home. I was bored enough to same Sandwiches, Bread butter or Bread jam for a weekdays Breakfast. So today i decided to prepare poha i.e bread poha for the breakfast for a change. And this takes me to my school days, when one of my friend use to get bread poha for her Lunch and it used to be so delicious that we used to grab all her bread poha and she hardly gets to eat the stuff.  So remembering my school days i started preparing Bread Poha for the Breakfast. 

Ingredients:

Bread Slices: 4-5

Boiled Potatoes : 1 (Peeled & cubed)

Onion: 1 (finely chopped)

Groundnuts: 3-4 tbsp (fried in little oil)

Green chillies: 1 (finely chopped)

Tomatoes: 1 (finely chopped)

Boiled Sprouts: 1/2 cup (I was having left over beans sprouts in the refigerator, so thought of using in the Poha in order to make poha more healthy).

Grated Ginger: 1/4

Cumin Seeds: 1/2 tsp

Turmeric Powder: a pinch

Mustard Seeds: 1/2 tsp

Cooking oil: 2 tbsp

Red chilly Powder: 1/4 tsp

Lemon juice: 1/2 tsp

Salt: to taste

Note: I have used Brown Bread but you can also use white Bread for making the Poha.

Method:

• Chop or tear the bread slices into small pieces, sprinkle water on the top and keep aside.
• Heat oil in a pan. Add mustard and cumin seeds in the pan and when both stars splutter, add green chillies and finely chopped onion and saute for a minute.
• When onion softens add chopped potatoes,add mix well.
• Add chopped tomatoes, beans sprouts, salt, turmeric Powder, red chilly powder and mix well.
• Add chopped bread pieces and mix well.
• Add fried ground nuts, lemon juice, mix gently and serve hot "BREAD POHA" along with Tea.

Bread ki tokri

                                                  Bread ki Tokri

Ingredients:

White Bread Slices: 6

For the fillings:

Onion: 1 (small,finely chopped)
Corn: 1/2 cup (boiled or steamed)
Chopped Coriander: 1 tbsp
Cucumber: 1/4 cup (finely chopped)
Lemon juice: 1 tsp
Salt: to taste
Chaar masal: 1/4 tsp
Olive Oil:  tbsp
Chiili flakes:1/4 tsp
Oregano: 1/4 tsp
Black Pepper powder: a pinch
Green Chutney: 1 tbsp

Method:

1. Keep the bread on a rolling board and with the help of rolling pin press the bread gently and roll out the bread thinly.
2. Take a 3-4" inch bowl and cut out the round from the bread. keep aside
3. In a bowl mix all the ingredients under filling ,mix well and keep it aside.
4. Take a muffin tray, place bread rounds in the muffin tray. Place the muffin tray on medium tray and grill for 5-6 minutes or till evenly browned on the edges.
5. To serve, put some filling in the tokri you just prepared and serve immediately.

TRICOLOR BREAD PAKODA

                                           TRICOLOR BREAD PAKODA

Ingredients

White Bread: 6 Pieces
Gram Flour: 1/2 Cup
Tomato Ketchup: 1/2 cup
Coriander & Mint Chutney: 1/2 Cup
Red Chilly Powder: 1/2 tsp
Coriander Powder: 2 pinch
Roasted Cumin Powder:1/2 tsp
Oregano: 1/2 tsp
Salt: to taste
Water: 1 cup
Oil: for Deep Frying

Method:

• In a bowl of tomato Ketchup add oregano,a pinch of red chilly Powder and mix well and keep aside.
• Cut the Edges of Bread Slices.
• In a bowl take  Gram Flour,add Salt, Red Chilly Powder & mix well.
• Add water to make it smooth Paste without any Lumps.
• Take 3 Slices of White Bread, .
• Take one Slice of White Bread & Spread Tomato Ketchup on this slice in apporiate Quantity.
• Take second slice of bread & put them over the first slice. 
• Then take 3rd slice of Bread and spread mint & coriander Chutney on this slice in apporiate quantity & put over the second slice of Bread
• Heat Oil in a Kadai for deep frying.
• Once the oil is hot,Take all the 3 slices together & Dip the them into Gram flour batter and Deep fry until it becomes golden brown.
• Turn and cook on all sides.
• Once one, take the Bread Pakoda out & place them into absorbent Paper
• Once cool down cut the Bread Desired shape & Tricolor " Bread Pakoda is ready to serve"
• Serve these Bread Pakoda with tomato Ketchup and Tea.

SOOJI DHOKLA IN MICROWAVE

SOOJI DHOKLA IN MICROWAVE

DHOKLA is a snack which predominantly comes from the state of Gujarat in India. Traditionally it is prepared from Chickpeas or Besan which is soaked and fermented with yogurt overnight.

Ingredients:

For The Base

Coarse Sooji - 1 Cup (Not Roasted)
Plain Yogurt - 1/2 Cup

Water: 4 tbsp

Green Chillie Paste: 1 tsp
Lemon Juice - 1 tbsp
Turmeric Powder - 2 pinches
Eno Powder: 2 tbsp (Plain Eno Powder)

Salt: to taste

Sugar: a pinch

For Tempering

Oil: 2 tbsp

Mustard Seeds - 1/2 tsp

Seaseme Seeds: 1/2 tsp

Asafetida: a pinch

Red Chilly Powder: a pinch

Curry Leaves - few

Cilantro - Optional

Instructions:

• In a mixing bowl, combine the Sooji,Yogurt, Lemon Juice salt and green chilles paste to make a batter. The batter should be of medium consistency (like an idly batter).
• Add some water if needed  to get the batter to the right consistency.
• Keep aside the mixture for about 15-20 minutes.
• Now in take a medium size microwavable dish. Grease the inside of the dish with some refine oil.
• Add Eno to the rested batter,mix well and immediately transfer the Batter to the greased bowl.
• Microwave on high Power for 8 minutes( depends on the make of the microwave, so roughly between 5 -8 minutes). 
• Pierce a knife and see if it comes out clean without sticking to make sure it is cooked properly.
• Remove from the dish after it cools down a bit into a plate.
• Your Dhokla is ready
• Take 2 tbsp of water and mix a pinch of salt and 1 tsp of sugar to it. Mix till the sugar is dissolve in water and pour this mixture over dhokla
• • • Cut into desired shape
• Heat Oil in a small kadhai, add mustard seeds. when it starts crackling add seaseme seeds,Asafotedia, Curry leaves
• Immediately pour the tempering over the DHOKLA.
• Garnish with chopped Coriander Leaves and serve

POTATO ROLLS SWIRLS

POTATO ROLLS SWIRLS

I have learned this recipe during my school days. Every Saturday we used to one Extra Period of Hobby Class. Where we have to enrolled our-self in different activities like Music,Dance,cricket,Yoga,cooking and much more. I used to love cooking so i have taken Cooking Class. This Recipe was taught to us by our Hindi Teacher Sandhya Mam. So after so many days my hubby asked me to make something new. I don't know how this recipe came to my mind. and I have made it with little Variation. My Hubby loves the recipes.

Ingredients:

Refined Flour: 2 Cups

Refined Oil: 6 tbsp

Salt: to taste

Potato: 4 (Large,Boiled & Peeled and mashed)

Ginger Garlic Paste: 1 tsp

Onion: 1 (Medium,finely chopped)

Green Chillies: 2 (finely Chopped)

Fresh Coriander Leaves:2 tbsp

Turmeric Powder:1/4 tsp

Red Chilly Powder: 1/2 tsp

Roasted Cumin Powder: 1/4 tsp

Garam Masala Powder: 1/2 tsp

Chat Masala: 1/4 tsp

Cumin Seeds: 1 tsp
Lemon Juice: 2 tbsp

Salt: to taste

Instructions:

For Stuffing

1. Heat oil in a non stick pan  and add cumin seeds .
2. When it start crackling add ginger garlic paste and saute for a minute.
3. Now add finely chopped Onion and Green chilles and fry till the onion becomes lightly pink in color.
4. Add turmeric and mashed potatoes and mix well.
5. Saute the mixture for a minute on medium heat.
6. Now add all the dry  spices and saute for 3-4 minutes on low heat
7. Take out the mixture in a bowl ,Add chopped coriander leaves and lemon juice and mix it well and allow the mixture to cool.
8. Your stuffing is Ready.
9. In a separate plate mix bread crumbs and seaseme seeds and keep it aside.

For the Chapati:

1. Take a bowl add refined flour,salt and oil.mix well
2. Now add some water and make a medium stiff dough.cover and rest for 15 minutes
3. Knead the dough again and make ping pong size balls and roll them to make chapatis
4. Apply thin layer of potato mixture on the chapati.

1.  Roll tightly and make a cylinder 
2. Keep them aside for 10 minutes in a fridge. 

Note: You can skip Step 6

1. Now slice the cylinder shape it with a sharp knife.
2. Take a slice and gently  press between your palms to seal it.repeat this with all the slices.
3. Roll all the slices over bread crumbs and sesame seeds mixture and keep them aside.

1. Heat oil in  a pan and deep fry the spirals on medium heat till golden in color.
2. Drain on a tissue paper and serve hot with Tea and sauce or chutney of your Choice

PANEER PAKODA

PANEER PAKODA

Ingredients:

Paneer Pieces:1 Cup (Lengthwise sliced)

Gram Flour (Besan): 1/2 Cup

Turmeric Powder (Haldi):a pinch

Coriander Powder:1/4 tsp

Green Chilies: 1(Finely Chopped)

Sprite:5-6 tbsp

Red Chilly Powder:1/2 tsp

Roasted cumin Powder:1/2 tsp

Salt:to taste

Method:

• In a bowl take Besan.
• Add Haldi,Red Chilly Powder,Roasted Cumin Powder, coriander Powder, Salt and mix well.
• Make hole in the center of the bowl and add 5-6 tbsp os sprite one tbsp at a time.
• Make smooth thick batter and covered it with a cling film and keep is refrigerator for half an hour.
• Heat oil in a Kadai,dip each Paneer Pieces in the batter and drop gently to the oil.
• Fry on both sides until they turns golden brown and crisp.
• Serve Hot with Tomato Ketchup and a cup of Tea.

Note: The batter should be thick and smooth and not watery. In original recipes water is used to make batter but i have used sprite to make a difference. You can also used Water and keep the rest ingredients same.

French Fry Chilly

Dear Friends,

Here I am posting a simple but yet delicious and easy Recipes" French Fry Chilly"

Ingredients:

French Fries: 2 Cups
Capsicum: 1 (thinly sliced)
Onion:1 (thunly sliced)
Green Chillies:2 (thinly sliced)
Ginger Garlic Crush:1 tsp
Crushed Black Pepper"1/2 tsp
Red Chilly Powder: a pinch
Honey: 1/2  tbsp
Soya Sauce: 2 tbsp
Tomato Sauce: 2 tbsp
Vinegar: 1 tbsp
Lemon Juice: 1 tbsp
Oregano: 1 tsp
Salt to taste.

Method:

• Deep fry the French Fries till golden brown. Take them out into a absorbent Paper or Kitchen Towel and keep it aside.
• Meanwhile heat pan add oil. Once oil is heated add green chilles and crushed ginger garlic paste and sorted them for few seconds.
• Add onions and fry till it attains golden brown color,
• Add Capsicum and cook tillthe capsicum is half cooked.
• Add crushed black pepper,Red chilly powder,Tomato Sauce,Soya Sauce,Vinegar honey and fry them for a minutes.
• Add french fries to this. mix well. Add Salt,Oregano and lemon juice and mix well and fry it for 2 minutes.
• Switch off the flame and serve hot as a snack.

Cheesy Pizza Sandwich

Ingredients:

Pizza Base:1
Capiaum: 1 (Small finely sliced)
Onion:1 (Small finely sliced)
Tomato:1 ( Sma;; finely sliced)
Mushroom: 2-3 tbsp (finely sliced)
Butter:
Green Coriander Chutney: 2 tbsp
Oregano: 1 tsp
Red Chiily Flakes: 1 tsp
Salt: to tadte
Mozzarela cheese :1/2 cup


Direction:

• Take a pizza base and cut them into two halves from between.
• On the bottom part of pizza base apply coriander Chutney.
• Over the top of Chutney arrange Onions, Capsicum,Tomatoes, Mushroom
• Sprinkle oregano, Red chilly Flakes and salt over the vegetable.
• Cover the pizza base from Mozzarella Cheese.
• Apply butter on upper side of pizza base and cover it.
• Heat butter in a pan.
• Put the pizza slices. Press them gently. Once done from one side.
• Flip it to another side and allow it to become golden brown.
• Take out in a plate and cut it into 4 equal hales and serve hot with chutney of your choice.

Rajma Tikki Chat

RAJMA TIKKI CHAT

Ingredients:

For the Tikki or Cutlet:

Rajma (Kidney Beans):1 Cup

Potatoes: 2 (Boiled ,peeled and mashed)

Poppy seeds: 2 tbsp ( Dry roast them for 2 minutes & Keep aside)

Green Cardamons:2 nos

Black Cardamons:1 nos

Ginger-Garlic: Green chilies paste:1/2 tsp

Clove: 2 nos

Cumin seeds:1/2 tsp

Spinach Paste: 1 tbsp (blanched & grind into a blender)

Green Peas Paste: 1 tbsp (boiled and mashed)

Onion: 1 (small. finely chopped)

Sooji:1-2 tbsp

For assembling the Chat

Curd: 1 cup

Sugar: 1 tbsp

Onion: 1 (finely chopped)

Sweet Tamarind Chutney: 3-4 tbsp

Green Chutney: 4 tbsp

Method to Prepare Tikki

• Wash & soak Rajma in sufficient amount of water for 5-6 hours or overnight.

• Pressure cook Rajma in same water with salt for 20-25 minutes. Strain the Rajam from water . Keep the Rajma aside & allow it to cool down completely.

• Mash the Rajma well so that no lumps are there. Now add boiled & Mashed potatoes mixture in the Rajma and mix well.
 

• Dry roast all the spices and once they are cool down grind them along with Poppy seeds into a fine Powder.

• Add ginger garlic paste, spinach paste,green peas paste and the dry powder mixture in the Rajma and potatoes mixture and mix them well.

• Heat oil in a pan,add finely chopped onions & saute the onion in a medium flame till them turn translucent.

• Now add Rajma and Potatoes mixture and salt  & cook on a medium flame for about 4-5 minutes while stirring continuously.

• Allow the mixture to get completely cool.

• Add Sooji to the mixture and divide the Dough into equal Portion.

Note: You can also add cornstarch or Bread Crumbs instead of Sooji. I was not having either of them so I added Sooji to the mixture.

• Flatten the each ball from top and keep them aside.

• Heat a griddle or Tava & fry all these tikkis til they attain golden brown color. Take all the tikkis out in a plate and flatten them & shallow fry them again onto a Tava or Griddle to give Tikkis a crisp crust.

• Your kabab or tkkis is ready. You can serve yours tikkis as a kabab after this Step,

Method for Assembling Chat:

• Mix sugar in a curd and beat the curd till sugar fully dissolves.

• Arrange the tikkis onto a plate .

• Pour green & sweet chutney on the top of the Tikkis.

• Add finely chopped onions over it

• Add Curd on the top of the tikkis at last.

• Serve hot.

DABELI

Last Week i came from office early and i was watching TV. I was seeing the Serial Ek dusre se karte hain Pyaar mein where a girl asked for Dabeli in a street food and was enjoying  it. Suddenly that name strikes me and I just googled to Know what is Dabeli. Then i got to know that Dabeli is street food originating from Kutch in Gujrat, India. Dabeli literally means 'to be pressed' in Gujarati. So i jusr read out the recipes in google and wants to try it. I am extremally thanks to Amarendra of AMU'S RECIPES to brief in detail about the recipes.

As I have never tasted Dabeli before so I did little variation and tried my version of Dabeli. Which me as well as my Hubby really liked it as todays evening snacks.

Ingredients:

For Dabeli Filling:

Boiled & Mashed Potatoes: 5 (small)

Tamarind & Sweet chutney: 4 tbsp

Dabeli Masala:3 tbsp

Red chilly Powder:1/2 tsp

Chaat Masala:1/4 tsp

Amoochur Powder:1/4 tsp

Asafoetida: a pinch

Water:1/2 cups

Oil: 2-4 tbsb

Dry Roasted Peanuts: 6-8 tbsp

Chopped Onion: 6-8 tbsp

Pomengrate seeds: 4 tbsp

Coriander Leaves(finelly chopped): 4 tbsp

For Dabeli Masala:

Dry Red Chillies: 3

Cumin Seeds: 2 tsp

Dalchini Piece(cinnamon stick):1/2"

Coriander Seeds: 2 tbsp

Methi seeds: 1/2 tsp

Cloves:7-8

Method to make Dabeli Masala:

Dry roast all the ingeridents for dabeli masala for 3-4 minutes and once cooled down gring them into a fine Powder.

Other Ingredients:

Burger Buns(Pav: 6)

Butter: for cooking

Green chutney: 4 tbsp

Sweet Chutney: 4 tbsp

Sev:1/4 cup

Haldiram mixture:1/4 cup

Method:

For Dabeli filling: 

• Heat oil in a pan.
• Add asafotedia,dabeli masala and dates & tamarind dates chutney.
• Now add mashed Potatoes and mix it well.
• Add Red Chilly Powder,Chaat Masala and amoochar Powder and mix well.
• Now add water and salt.
• Cook it for 5 minutes. Switch off the flame.
• Now take a small plate and spread the filling evenly on the plate. Now allow it to cool for 15-20 minutes.
• Now one by one add layers of roasted peanuts,chopped onions,pomengrate seeds,chopped coriander and haldiram mixture over it.

• Divide them into 6-7 equal parts and keep aside.

To Make Dabeli:

• Slit the Pav horizontally.
• Add sweet chutney on one side and green chutney on another side.
• Now we have to place one portion of dabeli filling between the buns.
• Now dip the sides of dabeli in sev.
• Heat tawa or griddle and add tsp of butter.
• Roast the Dabeli from bot the sides.
• Serve hot.