Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
Kutch's most beloved street snack — spiced potato filling in a soft pav, layered with chutneys and topped with pomegranate and peanuts. Quick to make with Kardemome Dabeli Masala.
Servings
In a pan heat 1 tbsp oil on low flame. Add Kardemome Garam Masala, chaat masala, Dabeli Masala, red chilli powder and sugar. Stir briefly.
Add 1/2 cup water and bring to a boil. Add the mashed potatoes and red garlic chutney. Mix well and cook for 5 minutes until thick.
Horizontally slice each dabeli pav. Apply red garlic chutney on one side and tamarind-dates chutney on the other.
Fill generously with the potato mixture. Garnish with chopped onions, roasted peanuts and pomegranate seeds. Serve immediately.