Name: Dabeli
Ingredients: 6 Pavs or medium buns; 2 Potatoes; boiled, peeled &; ; mashed; 3 tb Tamarind chutney; (refer chutneys); 2 tb Green all purpose chutney; (refer chutneys); 1 tb Peanuts roasted & halved; 1/2 Pomegranate cleaned; 2 tb Coriander leaves finely chopped; 1 lg Onion finely chopped; 1/2 ts Dhania powder; 1/2 ts Garam masala powder; 1/2 ts Amchoor; (dried mango powder); 1/4 ts Black pepper powder; 1/4 ts Black maharashtrian masala; (refer masalas); 1/2 ts Green chilli; ginger, garlic; ; pastes (or grated; ; or crushed); 1/2 ts Powdered sugar; Salt to taste; 100 g Butter; (approx.)

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Grains	Maharashtrian	Bawarch2	1	servings

INGREDIENTS

6		Pavs or medium buns
2		Potatoes; boiled, peeled &
		; mashed
3	tb	Tamarind chutney; (refer chutneys)
2	tb	Green all purpose chutney; (refer chutneys)
1	tb	Peanuts roasted & halved
1/2		Pomegranate cleaned
2	tb	Coriander leaves finely chopped
1	lg	Onion finely chopped
1/2	ts	Dhania powder
1/2	ts	Garam masala powder
1/2	ts	Amchoor; (dried mango powder)
1/4	ts	Black pepper powder
1/4	ts	Black maharashtrian masala; (refer masalas)
1/2	ts	Green chilli; ginger, garlic
		; pastes (or grated
		; or crushed)
1/2	ts	Powdered sugar
		Salt to taste
100	g	Butter; (approx.)

INSTRUCTIONS

Mix both chutneys together till well blended. Keep aside.
Mix half coriander into onions, keep aside.
Mix all masalas, salt, remaining coriander into mashed potatoes.
Mix with hand till well blended. Keep aside.
Tear up each bun at its middle horizontally, keeping one edge intact.
It should open out like a book. Keep aside.
Take one bun, apply chutney mix liberally on both insides.
Press a ladleful of potato mixture over chutney on lower part.
Sprinkle some pomegranate and peanuts over potato mix.
Press lightly into mixture. Close bun or pav.
Press lightly and butter all sides, top and bottom.
Heat a heavy flat griddle or tawa.
Hold bun on side, press over tawa, turning to brown sides evenly.
Then place flat and lightly brown top and bottom.
Serve hot with tomato ketchup and chips.
Making time:
Masala 30 minutes (chutneys excluding)
Assembling 15 minutes
Makes: 6 dabelis
Shelflife:
Potato masala 1 month on freezing
2 days on refrigeration
After assembling dabeli best fresh
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Converted by MM_Buster v2.0l.

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