Dabeli Roti

Go top on the street food chart!! Just the thing when u want to have something real small time when you are on the go….
I remember the first time my uncle introduced me to this yummy snack….. we stopped in small stall on the street where this guy seemed to be busily and deftly stuffing what seemed like small ‘pav’ with some mixture, and people waiting were drooling….. oh, ok! I’ll have a go (skeptic huh!) So Uncle got me this toasted ‘dabeli’… one bite and I was hooked!
I could not make out this spice, seemed like nothing I had eaten, yet vaguely familiar… ok, one more.. just to check the taste!
For years now I have eaten a ‘dabeli’ off the streets in Mumbai, but I tried making this only when I came to CA… I really missed eating it!
And it’s really easy to assemble it too! This is how I managed it…..

You need
Pav / dinner rolls (unsweetened)
Butter

For the stuffing:
2 large Potatoes
Kutchi dabeli Masala (ready packs)
1 finely chopped onion
3-4 spoons finely chopped cilantro
Salt to taste
Grapes (about 12)
1 spoon pomegranate (optional)
Tamarind paste
Jaggery
2 spoons oil
Peanuts (deep fried) another good option is to use dry roasted peanuts, available in all stores

Boil the potatoes, peel and mash them.
Heat oil in a wok, add the mashed potatoes and the Dabeli masala, add salt mix well and cook for a min.
Mix the tamarind paste and jaggery to make a sweet-sour chutney (1:2)
Slice the grapes in 2 (pop a few in ur mouth!).
Slice the dinner roll in the middle (don’t cut thru), scoop in a large spoon of the potato mixture; add some of the chopped onion, peanuts. Top with cilantro, few sliced grapes , pomegranate and close
On the other side of the mixture, apply the tamarind jaggery chutney.
Heat a tava, drop some butter and roll the ready dabeli on it and toast. Serve hot!

(Ideally, the mixture is set in a huge plate and garnished with grapes, pomegranate, grated carrot, which is just scooped onto the pav… but I chose my higgedly-piggedly way of doing it!)