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Dabeli By Mejwani Recipes

Dabeli or Kutchi Dabeli is famous street food in India. It usually makes by stuffing boiled potato and dabeli masala in ladi pav. It is garnished with sev, pomegranate, and peanuts,


Let's see how to make this delicious, tasty dabeli at home.

Cooking Time: 45 Minutes
Servings: 4

Ingredients :
  • 4 Bun Pav/Ladi Pav
  • 2 tsp butter
  • 4 medium potatoes - boiled and peeled
  • 2 tsp Dabeli masala or as per taste, available in market
  • 1 large onion, finely chopped
  • 1/4 cup tamarind dates chutney
  • 1/8 cup chili garlic chutney
  • 1/4 cup roasted masala peanuts
  • 1/4 cup pomegranate seeds
  • 1/4 cup thin nylon sev
  • 1/4 cup coriander leaves
  • Salt as per taste
Recipe : 
Chili Garlic Chutney :
  1. Soak 1 - 2 red dried chilies in warm water for 40 minutes.
  2. Add soaked red chilies, 1/4 cup garlic pods, and 1/2 tsp lemon juice and salt. Grind to a smooth paste.
 Tamarind Dates Chutney :
  1. Add 1/2 cup seedless dates, 1/4 cup jaggery, 1/8 cup tamarind, 1/2 tsp chili powder, 1/4 tsp cumin powder, and salt.
  2. Grind to a smooth paste.
Masala Peanuts :
  1. Add 1/4 cup roasted peanuts, 1 tsp vegetable oil, 1 tsp red chili powder, and salt. Mix well and keep aside.
 Potato Stuffing :
  1.  Heat butter in a pan. 
  2. Add onions and fry till light golden color.
  3. Add red chili powder, Dabeli masala, turmeric powder and fry for two minutes.
  4. Add water and cook on low flame.
  5. Add mashed potatoes, tamarind chutney, and salt. Cook for couple of minutes.
  6. Garnish with pomegranate.
 Assembling Dabeli :
  1. Spread tamarind chutney and garlic chutney on both sides of ladi pav.
  2. Fill potato stuffing and top it with masala peanuts.
  3. Top pomegranate and more peanuts.
  4. Dip in nylon sev to coat both sides. 
  5. Heat butter in a pan.
  6. Roast the stuffed Dabeli from both the sides.
  7. Remove in a serving plate. 
  8. Garnish with pomegranate, coriander leaves and serve hot.
 

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.