Dabeli is originally a Kutchi/Gujarati dish. Dabeli is now a common snack sold on Mumbai's roads. It is also called Double Roti or Kutchi Dabeli.
Recipe for Dabeli, adapted from a recipe by Tarla Dalal, serves 2-3.
Ingredients;
1-2 red chillies (you can make it as spicy as you like
2 teaspoons Dabeli Masala (available ready- made in market which has shelf life of at least one year if kept in refrigerator)
For the filling;
2 medium size potatoes, boiled and mashed
a pinch of asafoetida
2 teaspoons dabeli masala
2 tablespoons peanuts
1 tablespoon oil
salt
For assembly;
5-6 ladi-pav / burger buns
1 onion, chopped fine
1/4 cup sev
garlic chutney (optional) and tamarind date chutney
For garnish:
finely chopped cilantro
a handful of pomegranate seeds (optional)
Butter
Procedure;
Put 2 teaspoon of oil, heat it slightly and add asafoetida, Dabeli Masala, potatoes, salt-to-taste and a sprinkle of water. Mix it very well so that masala, salt and boiled potato assimilate very well. Additionally (optional) you can put some finely chopped green chillies in this preparation.
Remove from fire.
Taste this mixture, if you want to make it more spicy, add some more of Dabeli Masala and again mix it using hands or masher.
Toss in the roasted peanuts and mix everything well
Slice pav/bun into halves and toast them with a little butter on a griddle.
Apply garlic chutney on one side (inner side), tamarind -date chutney on the other side (inner side) of the sliced pav/bun.
Place a portion of the potato filling in between bun.
Top with chopped onion, coriander and sev. Sev is an Indian food item readily available in market and also exported.
Press down the bun from both side and garnish with pomegranate seeds, roasted pea-nuts and serve, medium-hot, immediately with a extra dip of chutney on the plate. Fried green chillies, with a sprinkle of salt can be additionally given as an add-on.
Roast masala ingredients in a pan for a few minutes taking care not to burn them. Grind to a fine powder
Heat oil in a pan and fry peanuts till they turn light brown
Remove and keep aside
Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water
Toss in the peanuts and mix everything well
Remove from fire.
Slice buns into halves and toast them with a little butter on a griddle
Apply garlic chutney if using on one side, tamarind chutney on the other side of the bun
Place a portion of the potato filling in between
Top with chopped onion, cilantro and sev* Press down, garnish with pomegranate seeds and serve immediately
Recipe for Dabeli, adapted from a recipe by Tarla Dalal, serves 2-3.
Ingredients;
1-2 red chillies (you can make it as spicy as you like
2 teaspoons Dabeli Masala (available ready- made in market which has shelf life of at least one year if kept in refrigerator)
For the filling;
2 medium size potatoes, boiled and mashed
a pinch of asafoetida
2 teaspoons dabeli masala
2 tablespoons peanuts
1 tablespoon oil
salt
For assembly;
5-6 ladi-pav / burger buns
1 onion, chopped fine
1/4 cup sev
garlic chutney (optional) and tamarind date chutney
For garnish:
finely chopped cilantro
a handful of pomegranate seeds (optional)
Butter
Procedure;
Put 2 teaspoon of oil, heat it slightly and add asafoetida, Dabeli Masala, potatoes, salt-to-taste and a sprinkle of water. Mix it very well so that masala, salt and boiled potato assimilate very well. Additionally (optional) you can put some finely chopped green chillies in this preparation.
Remove from fire.
Taste this mixture, if you want to make it more spicy, add some more of Dabeli Masala and again mix it using hands or masher.
Toss in the roasted peanuts and mix everything well
Slice pav/bun into halves and toast them with a little butter on a griddle.
Apply garlic chutney on one side (inner side), tamarind -date chutney on the other side (inner side) of the sliced pav/bun.
Place a portion of the potato filling in between bun.
Top with chopped onion, coriander and sev. Sev is an Indian food item readily available in market and also exported.
Press down the bun from both side and garnish with pomegranate seeds, roasted pea-nuts and serve, medium-hot, immediately with a extra dip of chutney on the plate. Fried green chillies, with a sprinkle of salt can be additionally given as an add-on.
Roast masala ingredients in a pan for a few minutes taking care not to burn them. Grind to a fine powder
Heat oil in a pan and fry peanuts till they turn light brown
Remove and keep aside
Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water
Toss in the peanuts and mix everything well
Remove from fire.
Slice buns into halves and toast them with a little butter on a griddle
Apply garlic chutney if using on one side, tamarind chutney on the other side of the bun
Place a portion of the potato filling in between
Top with chopped onion, cilantro and sev* Press down, garnish with pomegranate seeds and serve immediately
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Lifestyle