Dabeli

Combine the chaat masala, dabeli masala, imli ki meethi chutney and a little water in a bowl and mix well.

Heat the oil in a non-stick pan, add dabeli masala mix, well and cook on a medium flame for 1 minute, while stirring continuously.

Add the mashed potatoes, salt, dry mango powder and a little water.

Mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.

Switch off the flame and sprinkle chopped coriander, coconut and pomegranate and keep aside.

Take a pav and slit it (keeping them joined at the remaining 2 ends).

Apply 1 teaspoon of lehsun ki chutney and 1 teaspoon of meethi chutney evenly on the inner sides of the pav.

Stuff with 2 tablespoons of the stuffing and top with 1 teaspoon of onions, 1 teaspoon of masala peanuts and 1 teaspoon of sev, pomegranate and chana dal.

Repeat with the remaining ingredients to make 3 more dabelis.

Just before serving, cook each dabeli on a hot tava (griddle) for a minute using a little butter.

Do the plating and garnish with chopped coriander, pomegranate kernels and masala peanuts.