Dabeli

Method

1. 1 Simmer tamarind juice with palm sugar and garam masala for 10 minutes until thickened into a sweet and sour sauce.
2. 2 Boil the potatoes, then mash them and mix with some of the tamarind sauce until they turn reddish-brown.
3. 3 Sauté the mixed potatoes in a pan with butter for 5 minutes, then flatten and sprinkle with pomegranate seeds.
4. 4 Slice the bread and spread tamarind sauce on both the inside and outside.
5. 5 Place the potato slices between the tortillas, press gently, and pan-fry in butter for 2 minutes on each side until golden brown.
6. 6 Stuff the sesame seeds and roasted peanuts into the gaps on both sides of the bread right before serving to keep them crispy.