Ingredients:
Burger Buns – 12
Soft Butter – 1/4 cup
Onions, chopped – 1 cup
Coriander Leaves, chopped – 1 cup
Pomegranate Seeds – 1/2 cup
Masala/Roasted Peanuts – 1/2 cup
Fine Sev – 3/4 cup
For Dabeli Masala:
Dry Red Chillis – 10
Coriander Seeds – 1 1/2 tbsps
Cumin Seeds – 1 tsp
Cinnamon Stick – 2″ long piece
Cloves – 6
For Tamarind Dates Chutney:
Tamarind Extract – 2 1/2 tbsps
Pitted Dates, chopped – 1 cup
Jaggery, powdered – 1/2 cup
Red Chilli Powder – 1 1/2 tsps
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Salt to taste
For Garlic Chutney:
Garlic Cloves – 7
Dry Red Chillis – 7
Lemon Juice – 1 tbsp
Salt to taste
For Patties:
Potatoes – 4
Onion – 1 large
Vegetable Oil – 2 tsps
Tamarind Dates Chutney – 3 tbsps
Dabeli Masala – 1 tbsp
Asafoetida Powder – 1/4 tsp
Salt to taste
Method:
Preparing Dabeli Masala:
- Dry roast all the ingredients separately.
- Once cooled, blend it into fine powder.
- Wash the dates.
- Boil them in 1 1/2 cups of water until they turn soft.
- Add tamarind extract and jaggery powder. Cook until it thickens.
- Add red chilli powder, salt, cumin powder and coriander powder.
- Once cooled, blend into a smooth paste using a cup of water.
- Strain the mixture through a sieve.
- Refrigerate.
- Soak dry red chillis in hot water for 30 mins.
- Blend garlic cloves with soaked red chillis into smooth paste.
- Add the water used for soaking chillis, salt and lemon juice.
- Blend again until well combined.
- Peel and mash boiled potatoes.
- Chop onions.
- Heat oil.
- Add asafoetida powder. Saute for a few seconds.
- Add chopped onions. Saute until they turn translucent.
- Add mashed potatoes, dabeli masala, tamarind dates chutney and salt.
- Mix thoroughly until well combined. Turn off the heat.
- Once cooled, take large lemon sized portion of the mixture and press it gently between your palms to make a patty.
- Repeat the same with the remaining mixture.
- Heat a griddle.
- Drop 1/2 tsp butter on the hot griddle.
- When the butter melts, place bun halves on the griddle. Roast until golden brown.
- Smear 1/2 tsp butter on both the bun halves and flip the side. Roast until golden brown.
- Place a bottom half on a serving plate.
- Place a patty on top of the bottom half.
- Spread a tsp of tamarind dates chutney on the patty.
- Top it with 1/4 tsp garlic chutney.
- Spread 2 tbsps of chopped onions.
- Sprinkle some chopped coriander leaves and then a few pomegranate seeds.
- Top it with a tsp of tamarind dates chutney.
- Sprinkle 1/2 dabeli masala powder.
- Now sprinkle 1 tbsp fine sev.
- Place 3-4 masala/roasted peanuts on top.
- Place the top half of the bun half and press it down gently.
- Sprinkle some chopped onions, coriander leaves, pomegranate seeds and fine sev on top.
- Serve.
