Dabheli

   Ingredients          

   Pav bun 6
   Onion chopped 1
   Butter
   Coriander chopped 3-4 tsp
   Sev 1/2 cup (small)
   Roasted peanut split 1/2 cup (small)
   Pomogranate 1/2 cup (small)
   Sweet chutney (recipe here) or bhel chutney (I prefer the brand Smith and Jones)
   Mint chutney (recipe here)
   Red chilli & garlic sauce
   Salt to taste
   Jeera 1/4 tsp
   Potato baked 3 (skin removed and mashed)
   Hing (asafoetida) 1 pinch
 
   For Dabheli masala
   
   (Byadgi) red chilli 1
   Cinnamon stick 1/2 inch
   Coriander seeds 1/4 tsp
   Cumin seeds 1/4 tsp
   Cloves 2
 
   (All Dabheli masala ingredients to be roasted together and powdered)

  Procedure

• Heat 2 tsp oil in a kadai. Add jeera and allow to splutter. 
• Add mashed potatoes, hing, dabheli masala powder (2 tsp), salt and sweet chutney. Sprinkle a little water, mix well and keep aside. 
• Add pomogranate and some chopped coriander to the above. Mix well and make 6 balls and tap it into patties.
• Roast it on a tava with a little oil (don't roast too much) and keep it aside.
• Cut pav buns into halves and heat it on a tava with little butter on both sides.
• Take one piece of the bun half and spread some sweet chutney, mint chutney and  red chilli & garlic sauce. 
• Keep a patty on it, spread chopped onions, chopped coriander, roasted ground nut, pomogranate and sev on top. Keep the other bun half on top.
• If necessary heat again, preferably in a microwave for 30 seconds.
• Serve hot with tomato ketchup and other chutneys.