6 mini Dabeli masala
2 1/2 teaspoons oil
1 tablespoon turmeric powder
1/4 teaspoon red chili powder
1 teaspoon salt to tasteCastor sugar
1 teaspoon raw bananas boiled, peeled and mashed
2 medium fresh coconut scraped
1/2 cup fresh coriander leaves chopped as required fresh pomegranate pearls as requiredTamarind chutney as requiredMasala peanuts as requiredSev as requiredGhee for shallow frying
Mix Dabeli masala, turmeric powder, red chili powder and salt in a small bowl.
Heat oil in a non-stick pan, add this mixture and sauté for thirty seconds.
Add a little water and mix well. Add castor sugar, mix well and sauté well.
Add raw bananas, mix well and cook for half a minute. Remove from heat and transfer the mixture into a bowl.
Add coconut, coriander leaves and pomegranate pearls, mix well and set aside.
Slit the pavs and spread tamarind chutney on the inner side. Place a portion of the banana mixture over the chutney. Sprinkle some masala peanuts and some sev and close the bun.
Heat ghee on a non-stick tawa. Place the prepared dabelis on it and shallow-fry, turning sides, till golden from both the sides.
Garnish with pomegranate pearls and masala peanuts and serve hot.
Monsoon in India always has their own story to narrate. The pitter-patter of the raindrops in tune with the sound of your favorite song, the chilly breeze and a cup of piping hot chai act as appetizers and leave your taste buds craving for some spicy hot snacks! We bring you ten such nibbles that are perfectly suited for the weather.