Kutchi Dabeli, it is just a perfect combination of spicy-tangy-sweet all together. It is made by mashing potato’s with a special dabeli masala and sandwiching the mixture in a bun slathered with chutneys made with tamarind, dates, red chilies, garlic. Garnish with sev and pomegranate arils.
Servings: 6 Dabelis.
Ingredients:
For Dabeli Masala
1tbsp Coriander seeds
2 tsp Cumin seeds
3 Dried red chilies
2 inch Cinnamon sticks
6-7 Cloves
For Spicy roasted Peanuts
1/4 cup Blanched peanuts
1 tsp Oil
1/2 teaspoon red chili powder
Salt to taste
For Chili Garlic Chutney
4 Dried red chilies
3 Garlic Cloves
1/3 cup hot water
Salt to taste
1 tbsp Lemon juice
For Dabeli Filling
3-4 Potatoes, boiled and mashed
1/2 cup Date Tamarind chutney
2tsp Lime Juice
2tbsp Dabeli Masala
1 tbsp Oil
Salt to taste
For Assembling Dabeli
Pav Bread
Butter
Potato filling
Roasted Peanuts
Nylon Sev
Date Tamarind Chutney
Garlic chili chutney
Chopped Cilantro
Pomegranate Arils
Method
For Dabeli Masala
Dry roast all spices on low heat until nice aroma starts to come out.
Transfer to a blender, let it cool completely, then blend to a fine powder.
For Masala Peanuts
Heat oil in a pan, add in the peanuts.
Roast them well, add red chili powder and salt to taste.
Cook for another 2 minutes on medium flame and keep it aside.
For Garlic Chili chutney
Soak red chillies and Garlic in hot water for half hour.
Transfer red chilies, garlic, lemon juice and salt to a blender.
Blend it into a smooth paste by adding little water.
For Dabeli filling
Heat oil in a pan, add 2tbsp Dabeli masala powder.
Fry for 1-2 minutes then add mashed potatoes and salt to taste.
Keep stirring the mixture and let it cook for 4-5minutes.
Now add tamarind date chutney and peanuts.Mix well.
Cook till the mixture becomes dry and keep it aside.
Assemble Dabeli
Slit the pav horizontally without cutting all the way through.
Spread red chutney on one side and tamarind chutney on the other side.
Place the filling, add pomegranate seeds Press Dabeli gently.
Roll the sides of the Dabeli in sev and cilantro, so that the sev sticks to the mixture on all 3 sides.
Heat 2 tbsp butter in a skillet and toast the Dabeli on both sides.
Serve immediately.