By Devi Poojari
November 21, 2023
Image Credit: Wikimedia Commons
Put a healthy spin on this popular Indian street food from Gujarat with its spicy and tangy flavours that is fibre-rich and filling to enjoy during tea time. Swap the regular pao for whole wheat or multigrain buns to make your snack a nutrient-dense yet tasty option that you can repeat a few times during the week.
Image Credit: Wikimedia Commons
2 large sweet potatoes, boiled and mashed 1 tablespoon vegetable oil 1 teaspoon cumin seeds 1 small onion, finely chopped 1 small capsicum, finely chopped 2 tablespoons dabeli masala 2 tablespoons tamarind chutney 2 tablespoons roasted peanuts, crushed Fresh coriander leaves, chopped Salt to taste
Image Credit: Flickr
2 whole wheat buns 2 tablespoons butter 1 tablespoon tamarind chutney 1 tablespoon garlic chutney A handful of nylon sev ¼ cup pomegranate seeds 2 teaspoons grated coconut
Image Credit: Pexels
Heat oil in a pan and add cumin seeds to let them splutter.
Image Credit: Dr. Oetker
Add the chopped onions and capsicum, and sauté until the vegetables are cooked lightly turn translucent.
Image Credit: Maayeka
Add the mashed potatoes and mix well, before seasoning with dabeli masala, salt, tamarind chutney and peanuts.
Image Credit: My Tasty Curry
Cook the mixture on a low heat for 4-5 minutes, stirring occasionally before adding the chopped coriander leaves and mixing well.
Image Credit: Milk & Cardamom
Slit the buns horizontally, keeping one edge intact and layering the tamarind and garlic chutneys on both sides.
Image Credit: Soulful Palate
Stuff the buns with the potato mixture and stud with pomegranate seeds and toasting on a buttered pan until the exterior is crispy.
Image Credit: nish kitchen
Garnish with nylon sev, chopped coriander leaves and grated before serving warm.
Image Credit: Simply Tadka