Spiced mashed potato stuffed into a soft bun with pomegranate seeds, coconut, peanuts and chutneys — the Kutch street snack that is spicier and more complex than vada pav.
Ingredients
For filling:
4 large potatoes — boiled, peeled and mashed
2 tbsp Dabeli masala (special blend available at Gujarati stores; or make: 2 tsp coriander powder + 1 tsp red chilli powder + 1/2 tsp cumin + 1/4 tsp clove-cardamom + 1/4 tsp dry ginger + 1/4 tsp amchur)
1 tbsp tamarind chutney
1 tbsp oil
Salt
For assembling:
4 pav rolls or burger buns
2 tbsp pomegranate seeds
2 tbsp roasted peanuts — coarsely crushed
2 tbsp freshly grated coconut
2 tbsp tamarind chutney
2 tbsp date-tamarind chutney
2 tbsp fine sev
Method
Make filling: heat 1 tbsp oil. Add dabeli masala.
Fry 30 seconds. Add mashed potato. Mix well.
Add tamarind chutney and salt. The filling should be bold and very well-spiced.
Split pav rolls without cutting all the way through.
Spread a thin layer of tamarind chutney and date chutney on both cut surfaces.
Place 2 tbsp potato filling inside each pav. Press.
Press the outside of each filled pav into a mixture of pomegranate seeds, crushed peanuts and grated coconut so they stick to the chutney-coated outer surface.
Press fine sev onto the pav as well.
Toast briefly on a hot tawa or griddle pressing down for 1 minute per side until golden.