Heat oil in a pan, add chilly powder, salt, and chaat masala. Fry for 10 seconds and then add the peanuts. Fry for 30 seconds till they turn crispy. Transfer them to a bowl.
Heat oil in the same pan and saute onion, ginger paste, garlic paste, minced green chillies. Saute till the onions turn translucent. Then add all the spice mixes. Mix and fry for another 30 seconds.
Add the grated potatoes, sweet/meetha chutney, cilantro, pomegranate arils, part of the masala peanuts, salt and mix it all together. Cook it for 1-2 minutes and take it off the flame. Stuffing is ready.
Toast or grill the mini pita breads. Smear green chutney all over it. Layer it with a generous helping of Dabeli mixture.
Arrange onion slices and pomegranate arils over them. Top it with grated cheese and chopped cilantro.
Garnish it with sev, masala peanuts and pomegranate arils.
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