Kutchi dabeli

Step 1: For the masala, toast 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 cinnamon stick, 4 cloves and 3 dried Kashmiri chillies in a dry pan over a low heat for 2–3 minutes, until the coriander smells warm and the chillies crisp slightly. Add 1 tbsp desiccated coconut for the last 30 seconds. Cool, then grind finely with 1 tsp sugar. You'll use about 3 tbsp; keep the rest in a jar.

Step 2: Toss 2 ⅛ oz roasted salted peanuts with ½ tsp red chilli powder and a few drops of water so it sticks. Set aside.

Step 3: Heat 2 tbsp oil in a pan over a medium heat. Add 3 tbsp of the dabeli masala and 2 tbsp of 2 tbsp sweet tamarind and date chutney with ¼ cup water and cook for 1 minute until bubbling and fragrant. Add 1 ⅛ lb potatoes and ¾ tsp salt and mash and stir for 3–4 minutes until the filling is evenly coloured, soft and spreadable.

Step 4: Spread the filling in a shallow dish, about 2 cm thick. Scatter over half the peanuts, half the 4 tbsp pomegranate seeds, half the 3 tbsp fresh coriander and a little 1 red onion; this is how Kutch vendors keep it, so each scoop gets toppings.

Step 5: Slit each 8 pav (soft bread rolls) horizontally, leaving one side hinged. Spread the inside top with a little of the remaining 2 tbsp sweet tamarind and date chutney and the bottom with a thin layer of 2 tbsp red garlic chutney (it's hot).

Step 6: Fill each bun with 2 heaped spoonfuls of filling, then add a little of the remaining onion, peanuts and pomegranate. Press closed.

Step 7: Melt a little 1 ⅜ oz butter on a tawa over a medium heat and toast the dabelis for about 1 minute on each side, pressing gently, until golden and crisp. Work in batches.

Step 8: Roll the open edges of each dabeli in 1 ¾ oz nylon sev (fine gram flour noodles) so it sticks to the filling, scatter with the remaining coriander and serve straight away.