Saturday, April 23, 2011


1 Onion, chopped 
1/2 Cup fresh cilantro, chopped 
1/2 Cup peanuts, roasted 
2 tsp Fresh garlic chutney 
1/2 Cup fresh pomegranate seeds 
6 tbsp Dates & Tamarind chutney 
Olive oil, for cooking

For Masala:
2 Dry Red chili 
1/2" cinnamon sticks 
1 tsp Coriander seeds 
1/4 tsp Cumin seeds 
2 Cloves

For The Filling: 
1 Cup boiled and mashed potatoes / cooking banana
2 Tomatoes, finely chopped
A pinch asafetida powder 
2 tbsp Dates & Tamarind Chutney
1/2 tsp Cumin seeds 
2 tbsp Oil 
Salt to taste

Roast the masala ingredients in a pan for about 2 to 3 minutes.

 Grind them to make a fine powder in a  grinder, set aside
 For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle, then add asafoetida, chopped tomatoes, dabeli masala, salt & let it cook untill tomatoes are fully cooked, then add potatoes & mix well.
 Remove them from the heat, combine dates-tamarind chutney and mix well.
 Fry buns using a little  oil.
 Now put 12 equal portion of the filling on the lower half of each bun.
Top it with the chopped onion, cilantro, pomegranate, peanuts, garlic chutney and dates-tamarind chutney. 
Sandwich it with the top halves of the burger buns and serve.