Dabeli: Potato Rolls With Date-Tamarind Chutney
[Vegan, Gluten-Free]

To Make the Masala Peanuts:

1. Heat oil in a heavy bottomed pan, add in roasted peanuts. Toss in oil for a minute.
2. Add red chili pepper, turmeric, and salt. Toss to coat. Cook for another 2 minutes on medium heat. Turn off heat and transfer to a plate.

To Make the Filling:

1. Heat oil and butter in the pan. Add mashed potatoes along with salt, sugar, dabeli masala, and 2-3 tablespoons of water. Mix well and sauté until the spices are fragrant.
2. Add the date-tamarind chutney and lime juice. Mix and cook until the mixture is dry and leaves the sides of the pan.
3. Transfer the mixture to a serving platter and spread evenly.
4. Top with masala peanuts, cilantro, onions, pomegranate, and nylon sev.

To Assemble Each Bun:

1. Slice each bun/pav horizontally without cutting all the way through. Spread red chili garlic chutney on one side and date-tamarind chutney on other.
2. Place a layer of the potato stuffing and top with onions and masala peanuts.
3. Heat butter in a skillet and toasted dabeli on both sides and pressing slightly until done.
4. Roll the sides of dabeli in nylon sev so that the sev sticks to mixture on all sides.