Dabeli: Indian Potato and Chutney Sandwich
[Vegan]

To Make the Dabeli Masala:

1. Dry roast the dabeli masala ingredients in a pan until fragrant. Grind to a fine powder in a spice grinder or blender. Use as needed.

To Make the Sweet Tamarind Chutney:

1. In a saucepan, combine all the ingredients along with 4cups of water. Bring the mixture to a boil, lower the heat and simmer for 20-25 minutes or until dates are very very soft.
2. Cool the mixture and blend it into a smooth paste. Strain through a sieve to remove any strings or seeds. Store in an airtight container in the refrigerator for 2-3 weeks.

To Make the Potato Filling:

1. Heat oil in a pan, add the cumin seeds and once the seeds start to splutter, add asafoetida, 2 teaspoons ground dabeli masala, mashed potato, salt, and some water. Mix well and cook for 4-5 minutes.
2. Take off the heat and add the sweet tamarind chutney and mix well. Set aside.

To Make the Dabeli Sandwich:

1. Slice the buns in half horizontally and cook the buns with butter until nicely toasted. Smear green chutney on the bottom half of the bun.
2. Place some of the potato filling on the bottom half of the bun. Top with the onion, peanuts, cilantro, sev, pomegranate, green chutney, and sweet tamarind chutney. Sandwich it with the top half of the sandwich bread and serve.