Nutrition Info. (per serving)
- Refined Oil 2 teaspoons
- Kabuli Chana 0.5 cups
- Salt 1 teaspoon
- Peanut (with Skin) 0.25 cups
- Red Chilli Powder 0.5 teaspoons
- Jaggery Powder 0.5 teaspoons
- Turmeric Powder 0.5 teaspoons
- Chat Masala 1 teaspoon
- Channa Masala 0.5 teaspoons
Fruits & Vegetables
- Onion 1 unit
- Pomegranate 1 unit
- White Pao 6 units
- Coriander Leaves 6 g
- Garlic Chutney 0.25 cups
- Tamarind Chutney 0.25 cups
1Clean the pomegranate, remove seeds, and set aside. Chop onion and coriander and set aside.
2Soak the chickpeas in water for 4-6 hours or overnight. Pressure cook the chickpeas until soft. Drain the water and mash the chickpeas till fine. Set aside.
3Heat a saucepan. Add oil and chopped onion. Saute until golden brown.
4Add the chana masala, red chili powder, turmeric powder, chat masala and salt to taste. Allow the masalas to cook.
5Add the mashed chickpeas and a little water. Let it cook for 2 min and finish it with coriander and lemon juice. Add 1 tbsp tamarind chutney, jaggery powder, and mix well. Let it cook until the mixture gets thick.
6Finish with coriander, lemon juice, check seasoning and set aside to cool down. As cooled add half of the pomegranate seeds in and mix.
7Masala Peanuts:- dry roast the peanuts in a pan, let it cool down and remove the skin.
8In a saucepan, heat 1/2 tsp of oil, add salt, red chili powder, chat masala. Mix well and turn off the flame.
9Add peanuts and mix well so the spices coat the peanut. Finish with lemon juice.
10Assembly:- Take a whole wheat pav, slice it, and spread garlic chutney and tamarind chutney on both sides. Add the stuffing and put some masala peanuts.
11Close the pav and roll it in pomegranate seeds. Serve.