Gather all the ingredients needed to assemble the dabeli as shown in pic - bun / pav, potato stuffing, date and tamarind chutney, coriander chili chutney, garlic chutney, chopped onions, masala peanuts, chopped coriander, butter, nylon sev.
Cut the pav diagonally in such a way that it creates a pocket. Make sure it is not completely cut into two pieces.
Apply around a tbsp of date and tamarind chutney on one side of the pav. (the quantity of chutney depends on the size of pav so apply accordingly).
Apply coriander chili chutney on the other side around 1 tbsp. (the quantity of chutney depends on the size of pav so apply accordingly).
Apply a tsp of garlic chutney of both sides of the pav.
Stuff around a tbsp of potato stuffing (depending on the size of pav).
Put some chopped onion, masala peanuts, chopped coriander. Press it.
Put 1/2 tbsp of more stuffing. Press and put some chopped onions, peanuts and coriander. The pav is tightly packed with stuffing and other ingredients. Smoothen the edges. Similarly fill the other pav.
Heat butter on a flat pan on medium heat.
Put the assembled dabeli and cook for half minute.
Put some more butter if needed and flip and cook on another side for 1/2 minute. Just cook enough to get the glaze on the pav. Do not over cook or else the pav will become dry.
Take nylon sev in a place and roll the toasted dabeli such that the edges are coated well with sev. (This is an optional step and you can avoid it).
The dabeli is ready to serve.
Sprinkle some coriander, sev, peanuts on the top of dabeli and serve it with coriander chili chutney or ketchup.
The dabeli tastes better when served straight from the pan. Enjoy.
You can also pack the dabeli for picnic, lunch box , or potluck . Dabeli can be a good appetizer before the main course.