Dabeli

- Submitted by Trupti

(Double Roti, Kutchi Dabeli)

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Dabeli is a popular snack from Gujarat. This tasty snack is made by combining potatoes with dabeli masala and placing it in pav bun.

Recipe For Dabeli

Preparation Time: 30 minutes
Cooking Time:

Ingredients

• Ladi Pav - 4-5
• Potatoes – 3 (Boiled & Mashed)
• Onion – 1 big (finely chopped)
• Sev – 1 cup
• Congress Peanuts (Masala Kadalai) – 1 cup
• Pomegranate Seeds (Dalimba) – ½ cup
• Pineapple – 4-5 slices
• Coriander Leaves – ¼ cup (chopped)
• Tamarind Water – around ½ cup
• Green Chutney (Pudhina Chutney) – as needed
• Tamarind Dates (Kajoor Imli) Chutney -  as needed
• Butter – as required to shallow fry
• Oil – 2 tbsp

For Dabeli Masala

• Dry Grated Coconut – 2 tbsp
• Coriander Seeds (Dhania) – 1 tsp
• Cumin Seeds (Jeera) – 1/2 tsp
• Fennel Seeds (Badisheb) – 1/2 tsp
• Sesame Seeds (Til) – 1 tsp
• Black Peppercorns - 7-8
• Black Cardamom (Elaichi)– 1 big
• Cloves (Lavang) – 6-7
• Star Anise (Chakari Phool) - 1
• Bay Leaf (Tejpatta) – 1
• Turmeric Powder (Haldi) – ½ tsp
• Red Chili Powder – 1.5 tsp
• Dry Mango (Amchoor) Powder – 1 tsp
• Sugar – 1 tsp

Method

1. In a small kadai dry roast all the whole spices for Dabeli masala – coconut, coriander seeds, cumin seeds, fennel seeds, sesame seeds, peppercorns, cardamom, cloves, star anise and bay leaf.
2. Cool it and grind it on incher mode of mixie.
3. Once coarsely ground, add turmeric powder, red chili powder, dry mango powder and sugar. Grind again to make a coarse powder. This is your Dabeli Masala.

   

4. In a kadaai, take 2 big spoons of oil. While it gets heated up, take 3-4 tsp Dabeli masala in a bowl. To it add tamarind (imli) water and make a smooth paste. Add this paste to the hot oil and fry for 1-2 minutes.
5. Next add the mashed potatoes and stir properly. Add 1/4 cup water if required as potatoes absorb all the moisture quickly. Once the potato mixture and the masala comes all together it’s ready. Switch off.
6. In a thali (plate) put this potato mixture and level it. Sprinkle congress peanut, pomegranate finely chopped onions, chopped coriander leaves and sev. Keep this potato mixture aside.

   

7. Split the paav but only on 2 sides - once lengthwise and once breadthwise so that it is like cone shape.  
8. On one side apply green pudhina chutney. On the other side khajoor imli (tamarind dates) chutney.
9. Then add a thin layer of the prepared potato mixture. Sprinkle onions & peanuts, again add a layer of potato mixture. Seal the paav with potato mixture (this trick helps sev to stick).
10. Heat tava and allow butter to melt. Shallow fry this stuffed Dabeli from both sides.
11. When Dabeli starts becoming slightly crispy, remove from tava and press in sev from all sides.
12. Garnish with sev, congress peanuts, chopped onions and freshly chopped coriander leaves. Enjoy.

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