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)
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.