Kashmiri red chilly powder - 1 tbsp
Roasted peanuts - 1 tbsp
Triphala / Szechuan pepper - 1/4 tsp
Garlic - 4
Salt to taste
Lemon juice - 2 tsp
Water as needed
( Grind all above ingredients together,add water as needed to get a semi thick chutney consistency.Adjust the seasonings according to your taste.)
Imli Chuney - 1 tbsp or as needed
Boiled and mashed potato - 1 medium size
Dabeli Masala - 1 tbsp or as needed
( Heat butter in a pan add the homemade dabeli masala and fry for a minute.pour the imli chutney and give a mix,add the mashed potatoes and mix till well combined.Pour little water to get a nice mashed thick consistency.switch off the stove.Take a bowl spread the aloo mixture ,sprinkle some grated coconut,thin sev,chopped coriander leaves,fresh pomegranate seeds and keep it aside)
Roasted peanuts - a handful
Lemon juice - 1 tsp
Dabeli masala - 1 tsp
( Mix all above ingredients together in a bowl)
Chopped coriander leaves as needed
Thin Sev - as needed
Grated coconut - 1 tbsp
Fresh pomegranate seeds - 1/4 cup
Chopped onions as needed
( today i did not use)
Pav buns - 4
Butter to toast the buns as needed
Spread the potato mixture on one side of the bun and red garlic chutney on the other side.
Sprinkle some onions,coriander leaves,pomegranet seeds,onions and sev on top of the potato and close the bun.
Roll the edges on sev,heat butter in a tawa and toast both sides till slightly brown.
Adapted from Cookingshocking.
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