Dabeli Misal

Ingredients

• Potato - 12 Kg
• Pav - 200 
• Button Papdi - 2 Kg
• Coriander seeds - 200 gms
• Jeera - 100 gms
• Black pepper - 50 gms
• Bay leaves - 15 
• Saunf - 100 gms
• Cloves - 50 gms
• Star anise - 50 gms
• Badi Elaichi - 50 gms
• Dalchini - 50 gms
• Kala Namak - 100 gms
• Red chilli powder - 100 gms
• Haldi - 100 gms
• Khand sugar - 1 Kg
• Jeera Powder - 200 gms
• Dhaniya Powder - 400 gms
• Garlic - 250 gms
• Shengana - 2 Kg
• Tamrind - 750 gms
• Nylon Sev - 2 Kg
• Pomogranate - 5

Preparation

• In a vessel saute corriander seeds, jeera, black pepper, bay leaves, saunf, cloves, badi elaichi, dalchini till they are roasted
• Let them cool and then grind to fine powder. This is dabeli masala
• In a vessel, heat oil, add grinded garlic paste and saute
• Add little dabeli powder, chilli powder and saute. This is theeki chutney.
• Soak tamrind in hot water for 30 mins and then squeeze and filter to form thick paste
• In a vessel, heat oil, add jeera powder, dhaniya powder, dabeli masala and saute
• Add tamrind paste and water and cook
• Add sugar and cook for some time. This is khatti meethi chutney. Consistency will be a little watery
• Roast shengana and remove skin
• In a vessel, heat oil, add above dabeli masala, chilli powder and saute
• Add shengana and mix
• Add sugar and saute. This is masala shengana
• In a vessel, heat oil, add dabeli masala, dhaniya powder, jeera powder and saute
• Add mashed boiled potatoes and mix
• Add khatti meethi chutney and mix
• Add theeki chutney and mix
• Cook for some time till mixture becomes semi solid and let it cool
• For serving, add above potato paste, crush button papdi, add masala shengana, pomogranate and top it with nylon sev