Combine dates, jaggery, and tamarind in a sauce pot.
Add salt, red chilli powder, saunthpowder, and hing.
Add water and bring the chutney to a boil.
Let it simmer for 7-8 minutes or until the dates and tamarind softens. The sweetness of dates would mingle in the chutney and it's pulp would taste bland.
Turn the heat off. Let the chutney cool a bit till it’s safe to handle.
Strain the chutney to separate the pulp from the juices.
Date and tamarind chutney for dabeli is ready. Store it in an airtight bottle until you wish to use it. It stays fresh for a week.
For red chilli garlic chutney Add hot water to dried red chilies. Cover and let them rest for about half an hour.
Transfer the red chilies along with the water to the wet grinder. Add the garlic and salt as well.
Grind the ingredients to the chutney that’s almost smooth. There should be some bits of the red chilies and seeds for the texture.
Red chilli and garlic chutney for dabeli is ready.
For potatoes masala Heat the oil in a pan or pot. Add the mashed potatoes to it.
Add the dabeli masala powder, and salt.
Now add tamarind and dates chutney. Mix well to get a smooth, soft mixture.
Cover and cook for 3-4 minutes on low flame. Then turn off the flame and let the potato masala cool.
Remove the potato masala onto a plate.
Spread it and smoothen it using the back of the spoon.
Garnish the potato masala generously with pomegranate seeds. Also, sprinkle some chopped onion and cilantro
To assemble the dabeli, keep all the elements at hand; red chilli garlic chutney, khajur imli chutney, potato masala, masala peanuts, pav, and nylon sev.
Slice a pav so that you can flip it open. Apply some red chilli garlic chutney on both sides.
Then apply dates and tamarind chutney on both sides. Close the pav for a moment as you do so, holding the spoon in between, so that the pav absorbs the chutney we’ll.
Apply a spoonful of dabeli potato masala.
Add some masala peanuts to the dabeli.
Apply some more potato masala to seal the peanuts within.
Gently close the pav. Do not squeeze it. Coat the sides of the dabeli with nylon sev.
Brush the tawa with a little butter and toast the dabeli until it’s crispy on both sides. Add pomegranate seeds.Make the remaining dabelis the same way.Dabeli is ready. Serve hot. Enjoy!
