Dabeli

Ingredients

for the dabeli masala-

• 3 dry red chili
• 3 teaspoon coriander seeds or coriander powder
• 1.5 inch stick of cinnamon
• 6 to 9 cloves
• 1.5 teaspoon cumin seed

for the red garlic chutney-

• 3 to 6 red chilies - soaked in warm water for 30-40 minutes
• 1.5 cup garlic (lahsun) - chopped
• 1.5 tablespoon lemon juice
• salt to taste

potato filling for dabeli

• 9 medium sized potatoes - boiled, peeled and mashed
• 3 small onion - finely chopped
• 6 teaspoon dabeli masala
• 3 pinch asafoetida (hing)
• 1.5 teaspoon cumin
• 6 tablespoon tamarind dates chutney
• 0.75 cup grated coconut
• 0.75 cup pomegranate seeds
• 0.75 cup chopped coriander leaves (cilantro leaves)
• 6 tablespoon oil
• 6 tablespoon water (optional)
• salt

for serving dabeli

• 12 to 15 buns or pav sliced and lightly roasted in some butter or oil
• 1.5 cup roasted peanuts
• 1.5 cup chopped coriander leaves
• 1.5 cup nylon sev
• 1.5 cup pomegranate seeds
• garlic chutney as required
• sweet tamarind dates chutney as required

 To Make Dabeli

Making the dabeli masala

1: Dry roast the red chili, cumin, cloves, cinnamon and coriander seeds. You cannot see the coriander seeds as I have used my homemade roasted coriander powder while grinding the masala.

2: add all the ingredients in a dry grinder.

3: Grind to a fine powder. You will have some powder left even after adding it to dabeli. You can use it in some veggies or rice recipes.

Making chutney

1: Soak the red chilies in warm water for 30-40 mins. In a wet grinder add the soaked red chilies, garlic, lemon juice.

2: Grind to a smooth paste. Add water if required while grinding. Keep this red garlic chutney aside.

Making Potato Filling For Dabeli

1: Boil the potatoes in a pressure cooker or microwave oven. Peel and mash them and keep aside. Don’t have a pic of this one. In a pan or kadai, heat oil. Add cumin. Then add chopped onion. Fry the onions till they become soft.

2: Add asafoetida (hing) and fry for a minute on a low flame.

3: Add the tamarind dates chutney to the onions and mix well.

4: Add the mashed potatoes and again mix well.

5: Add the dabeli masala powder to the mashed potatoes.

6: Mix well and add salt.

7: Cook for 2-3 minutes stirring the mixture. If the mixture looks a little dry then add 1 or 2 tbsp of water. I did not have to add any water to the potato mixture.

8: When done, spread the potato filling on a plate….. Not sure why it is looking so orangish… I guess me playing with the camera settings has resulted in such a weird photo…..

9: Sprinkle some grated coconut on the potato filling.

10: Add some chopped coriander.

11: Now add pomegranate seeds or grapes or both. I did not have grapes at home.

Frying the slices of bread

1: While all of the above was happening my wheat flour buns were ready and hot from the oven.

2: Slice the bun or pav into two. On a tava or griddle, melt some butter and lightly roast the buns or pav in butter. Keep aside.

Making Dabeli

1: Assemble all the ingredients required for making dabeli in one place. The pic below says it all.

2: Apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side.

3: Take a slice of the prepared potato filling and put it on top of one of the slices of bread. This one has a little extra of the coriander leaves.

4: Add some chopped onion and coriander.

5: Top it up with some roasted peanuts and pomegranate seeds. Sprinkle some dabeli masala also.

6: The last topping is of sev. You can also roll the stuffed buns in the sev.

7: Cover with the other slice of bread. in the same way make all the dabeli pav and serve these beautiful, yummy and gorgeous street food snack to your loved ones.