IngredientsPav / Buns: 4
Butter or Oil: 2 tsp
For Filling
Potatoes (Boiled & Mashed): 2 Large
Cumin Seeds/ Jeera: 1 tsp
Dabeli Masala: 1 tbsp
Asafoetida / Hing: Pinch
Oil: 2 tsp
Tamarind Chutney: 1/2 Cup
Salt to Taste
To Serve
Roasted Peanuts: 1/2 Cup
Finely Chopped Onion: 1/2 Cup
Finely Chopped Coriander: 1/2 Cup
Very Thin Nylon Shev: 1/2 Cup
Pomegranate Seeds/Anar or Sliced Grapes: 1/2 Cup
Garlic Chutney / Mint Chutney : 3 tbsp
Tamarind Chutney : 3 tbsp
Procedure
For Filling
1. Heat oil in a pan. Add cumin seeds. When they crackle, add hing & Dabeli Masala. Fry for a minute.
2. Then add smashed potato, salt , some water and mix well. Cook for 2-3 minutes.
3. Remove from fire, add small amount of tamarind chutney and mix well. Keep aside.
To Serve
1. Cut the pav horizontally without cutting through.
2. Spread tamarind chutney evenly on both sides of pav.
3. Then spread mint or garlic chutney evenly.
4. Place a portion of the filling on the lower half of bun.
5. Sprinkle some chopped onion, peanuts, coriander, shev, anar or grapes.
6. Heat tava. Add some butter. Toast both sides for 1-2 minutes. Remove in a plate.
7. Apply some tamarind chutney on the edges and sprinkle some shev on it and serve.
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