Enchant this iconic street snack Dabeli that comes from Bhuj, with a slurp of masala chaass in between..
Heat a wok and tip in a little oil and add the measured quantity of boiled potatoes and mash them well. Also tip in the measured quantities of finely chopped onion, pomegranate and fresh coriander leaves.
Sprinkle some sev and masala peanuts along with a pinch of black salt and mix them altogether with a little oil or butter and let it saute for a minute or two. Turn off the flame and transfer the ingredients to a large bowl.
Heat the wok again and throw in the measured quantities of coriander seeds along with the sesame seeds and black peppercorns. Let the flame be in low-medium mode.
Stir in some fennel seeds and cumin seeds along with some dried red chilies and grated coconut. Add in a little red chili powder too for added flavor.
Let the flame continue to be in low-medium flame throughout and now add in the aromatic spices one by one (cloves, bay leaf, black cardamom, nutmeg, anise and cinnamon).
Finally add the amchur powder and rustle up altogether. When the whole mixture turns aromatic and crispy just turn off the stove and keep aside for a while.
When it cools down, drop it in a blender and make a coarse powder out of it. Now the dabeli masala powder is ready.
Soak 10-15 dried red chilies in hot water and let it remain for fifteen minutes at least.
After it cools down, drop it in a blender along with some garlic cloves.
Also add a teaspoon of sugar and a tablespoon of peanuts to it. Similarly sprinkle in a tablespoon of red chili powder and a teaspoon of amchur powder along with the required salt. Blend it altogether into a fine paste and now the yummy lashun ki chutney is ready.
Drop in the measured quantity of soaked tamarind and dates in a blender and make a fine paste out of it.
Transfer it to a bowl and keep aside.
The simple yet delicious dates tamarind chutney is ready now.
Heat a pan and just after a second or two toss over the measured quantity of peanuts and stir in. Tip in one or two pinches of kaala namak and follow it up with a teaspoon of kashmiri lal mirch.
Let it get roasted in high flame for two or three minutes and when it turns aromatic just turn off the flame and squeeze a lemon with a nice tilt.
Take a pav and gently slice it partially and smear the lashun ki chutney on one side using a butter knife. Similarly, apply the sweet chutney on the other side.
Fill up the pav with the tomato mixture with a large spoon and close it gently. Place it on a heated tawa and roast gently using a little ghee or butter preferably. When it turns golden brown flip to the other side and when it turns golden brown take it out and roll in on a plate of chopped onion, sev and coriander leaves.
Serve it hot with a cup of sizzling hot masala chai on a rainy noon.