Dabeli
Kutch dabeli swarmed in my life in its original form way back in early 90's. There were small carts that colorufully mounted them next to the bhelpuri or vada pav stalls. The attractively laid out large dishes was surely a sight of visual delight. With times, the carts have become smaller and hence the display, the focus has now shifted to making them more saleable by adding newer twists. While butter dabeli, toasted/ grilled dabelis were common, cheese, schezwan dabelis are also being launched around. I will stick to the basic recipe and share this unusually good tasty., sweet tangy recipe under the street food category for BM..
Ingredients
for stuffing
1 kg boiled Potatoes
3 tspn dabeli masala (see below)
1 cup roasted peanuts
1 tbsp oil
1 tspn red chilli powder
salt to taste
fresh buns
for topping
1 cup pomegrenate seeds/ fresh anardana
chopped coriander
spicy peanuts
tamarind chutney (Boil, tamarind, jaggery and dates in equal quantities and grind, add pinch of salt and red chilli powder)
for dabeli masala
2 tspn Coriander seeds
1 tspn cumin seeds
1 tspn clove
1 tspn black peppercorns
1 inch cinnamon stick
Method
1) Mash the boiled and peeled potatoes.
2) In a pan, dry roast the ingredients for dabeli masala. Grind them to a fine powder when it cools down.
3) In another pan, heat some oil, add the roasted peanuts, pinch of salt, red chilli powder. Roast it till the peanuts are well coated. Add a pinch of rock salt or chat masala if you like
4) In a large pan, heat some oil, add the 4 tbsp dabeli masala and mashed potatoes along with 1 tspn red chilli and salt. Mix well.
5) Take a fresh bun/ pav, slice it from middle. Brush a spoonful of tamarind chutney, add the mashed potatoe mixture, sprinkle with masala peanuts and pomegrenate seeds and coriander.
Serve directly
Variations : You may also top this with sev , or toast the dabeli on grill using some butter. Alternatively if you like your food spicy then add green mint or coriander chutney however dabelis are distinctively known for their clove based flavor which is sharp on the tongue and sweet afterwards.
Ingredients
for stuffing
1 kg boiled Potatoes
3 tspn dabeli masala (see below)
1 cup roasted peanuts
1 tbsp oil
1 tspn red chilli powder
salt to taste
fresh buns
for topping
1 cup pomegrenate seeds/ fresh anardana
chopped coriander
spicy peanuts
tamarind chutney (Boil, tamarind, jaggery and dates in equal quantities and grind, add pinch of salt and red chilli powder)
for dabeli masala
2 tspn Coriander seeds
1 tspn cumin seeds
1 tspn clove
1 tspn black peppercorns
1 inch cinnamon stick
Method
1) Mash the boiled and peeled potatoes.
2) In a pan, dry roast the ingredients for dabeli masala. Grind them to a fine powder when it cools down.
3) In another pan, heat some oil, add the roasted peanuts, pinch of salt, red chilli powder. Roast it till the peanuts are well coated. Add a pinch of rock salt or chat masala if you like
4) In a large pan, heat some oil, add the 4 tbsp dabeli masala and mashed potatoes along with 1 tspn red chilli and salt. Mix well.
5) Take a fresh bun/ pav, slice it from middle. Brush a spoonful of tamarind chutney, add the mashed potatoe mixture, sprinkle with masala peanuts and pomegrenate seeds and coriander.
Serve directly
Variations : You may also top this with sev , or toast the dabeli on grill using some butter. Alternatively if you like your food spicy then add green mint or coriander chutney however dabelis are distinctively known for their clove based flavor which is sharp on the tongue and sweet afterwards.
Comments
Sowmya