"Dabeli"...a very famous street food, originating from Kutch, Gujarat means "pressed" in Gujarati language.
Spicy potato mixture is stuffed in between 2 buns or 2 pav buns, some chopped onions and pomegranates are strewn on top, some red garlic chutney and sweet chutney smeared, and some masala peanuts topped, and grilled slightly on tava.
Home made Dabeli masala powder has been used here.
Spicy potato mixture is stuffed in between 2 buns or 2 pav buns, some chopped onions and pomegranates are strewn on top, some red garlic chutney and sweet chutney smeared, and some masala peanuts topped, and grilled slightly on tava.
Home made Dabeli masala powder has been used here.
Ingredients
For the Dabeli masala
Coriander seeds - 2 tbsp
Cumin/jeera - 3/4 tsp
Fennel/saunf - 3/4 tsp
Clove - 2
Pepper - 3/4 tsp
Cinnamon - 1 small piece
Star anise - 1 1/2
Bay leaves - 2
Dry kopra - 2 tbsps
Red chillies - 3-4
Sesame seeds - 3/4 tsp
After dry roasting, and little bit cooling, powder it nicely in a blender, then mix in
Black slat - 3/4 tsp
Chilli powder - 2 tbsps
Oil - 1 tbsp
Sugar - 3/4 tsp
The dabeli masala powder
Buns - 20
Boiled potatoes - 8-9, mashed
Sweet chutney - 2 tbsps
Onion - 1, finely chopped
Pomegranate arils - 2 cups
Masala peanuts - 11/2 cups (store bought). If masala peanuts are not available, roasted and salted peanuts can be used.
Coriander leaves for garnishing
Fine sev , as needed (store bought)
Ghee as needed to toast the buns
Red garlic chutney and sweet chutney as needed to spread over the buns
To season
Oil - 3 tsps
Jeera/cumin - 1 tsp
Recipe cuisine: North Indian; Category: Chat/snack/starter
Prep time: 30 mts; Cooking time: 2 mts for each bun
Recipe source: Tarla dalal
Jeera seasoned in oil
Boiled, mashed potatoes added and 2-3 tbsps of dabeli masala added
mixed well
Sweet chutney added
Switched off, and since my pan was a shallow one, I let it set flatly on the pan itself. Then spread the chopped onions over it
Then spread the pomegranate arils
then top the masala peanuts
Then the finely chopped coriander leaves
Spread red garlic chutney on one side of the bun and the sweet chutney on the other side
Tightly pack the stuffing on one side
Add some more pomegranates, masala peanuts and sev
Buns, filled, waiting to be closed by another half
Toast both sides with desi ghee
Dab some more sev on the sides
Serve the tasty Dabelis!!
This post first appeared in www.malpatskitchen.com
Notes
* Dabeli masala powder can be refrigerated and stored for months.
* Spicy red chutney and sweet chutney can also be stored in the fridge.
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