Method

Make the dabeli filling: Heat oil in a pan. Add dabeli masala and fry for 1 minute until fragrant. Add the mashed potatoes and mix well to combine. Add 2 tbsp of the sweet tamarind chutney to the filling and mix. Cook for 3–4 minutes. Remove from heat and let cool slightly. Taste and adjust seasoning — the filling should be moist, spiced, and slightly sweet.
About 15 min
Tip: Dabeli masala is available at Indian grocery stores. If making your own, it includes dried coconut, coriander seeds, red chilli, cinnamon, cloves, and black pepper.
Prepare the toppings: Mix together the pomegranate seeds, crushed roasted peanuts, and about half the sev in a small bowl. Set aside. Have the sweet chutney and garlic chutney in small bowls. Slice the pav rolls open horizontally without separating them completely.
About 10 min
Tip: Add the sev to the topping mix only just before assembling so it stays crispy.
Assemble and toast: Spread a thin layer of garlic chutney on the inside bottom of each pav roll. Spread sweet chutney on the inside top. Generously fill each pav with the spiced potato mixture. Top the filling with the pomegranate-peanut-sev mix while the pav is still open. Press closed gently. In a hot pan with butter, toast each assembled dabeli for 1–2 minutes per side until golden. Serve immediately with extra chutneys.
About 10 min
Tip: The butter toasting is essential — it makes the exterior lightly crispy while keeping the inside soft.

Nutrition per serving (estimate)

Contains: gluten, dairy