Dabeli is a hot favourite street food option in India’s western shores. This sweet and savoury snack originated in the Kutch area and made its way into our hearts. We got hold of this nearly authentic recipe by Tarla Dalal. Sharing the gold with you!
Ingredients:
For the stuffing
1 1/2 tbsp dabeli masala , readily available
2 tbsp meethi chutney
1 tbsp oil
1 1/4 cups boiled , peeled and mashed potatoes
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp grated coconut
2 tbsp fresh pomegranate (anar)
Other ingredients
4 dabeli pavs
4 tsp lehsun ki chutney
2 tbsp meethi chutney
4 tsp finely chopped onions
4 tsp masala peanuts , readily available
4 tsp nylon sev
2 tbsp butter for cooking
For the garnish
2 tbsp nylon sev
Method:
For the stuffing
- Combine the dabeli masala, meethi chutney and a little water (approx. 1 tbsp) in a bowl and mix well.
- Heat the oil in a non-stick pan, add the prepared dabeli masala mixture, mix well and cook on a medium flame for one minute, while stirring continuously.
- Add the mashed potatoes, salt and a little water, mix well and cook on a medium flame for another two to three minutes, while stirring continuously.
- Remove from the flame, transfer it to a plate and press well with the back of a spoon.
- Sprinkle the coriander, coconut and pomegranate on top. Keep aside.
How to proceed
- Take a pav and slit it on two sides at right angle (keeping them joined at the remaining 2 ends).
- Apply 1 tsp of lehsun ki chutney and 1/2 tbsp of meethi chutney evenly on the inner sides of the pav.
- Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev.
- Repeat with the remaining ingredients to make 3 more dabelis.
- Just before serving, cook each dabeli on a hot tava (griddle) for a minute using a little butter.
- Serve immediately garnished with sev.
Here’s the video with cooking tips:
Image and Recipe Courtesy: TarlaDalal.com
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