Cookbook:Dabeli

Cookbook | Ingredients | Recipes

Dabeli is originally a Kutchi/Gujarati dish. Dabeli is now a common snack sold on Mumbai's roads. It is also called Double Roti or Kutchi Dabeli.

Recipe for Dabeli, adapted from a recipe by Tarla Dalal, serves 2-3.

For Dabeli masala:

Ingredients

• 1-2 red chillies (you can make it as spicy as you like
• 2 teaspoons Dabeli Masala (available ready- made in market which has shelf life of at least one year if kept in refrigerator)

For the filling

• 2 medium size potatoes, boiled and mashed
• a pinch of asafoetida
• 2 teaspoons dabeli masala
• 2 tablespoons peanuts
• 1 tablespoon oil
• salt

For assembly

• 5-6 ladi-pav / burger buns
• 1 onion, chopped fine
• ¹/₄ cup sev
• garlic chutney (optional) and tamarind date chutney
• For garnish:
• finely chopped cilantro
• a handful of pomegranate seeds (optional)
• Butter

Procedure

• Put 2 teaspoon of oil, heat it slightly and add asafoetida, Dabeli Masala, potatoes, salt-to-taste and a sprinkle of water. Mix it very well so that masala, salt and boiled potato assimilate very well. Additionally (optional) you can put some finely chopped green chillies in this preparation.
• Remove from fire.
• Taste this mixture, if you want to make it more spicy, add some more of Dabeli Masala and again mix it using hands or masher.
• Toss in the roasted peanuts and mix everything well
• Slice pav/bun into halves and toast them with a little butter on a griddle.
• Apply garlic chutney on one side (inner side), tamarind -date chutney on the other side (inner side) of the sliced pav/bun.
• Place a portion of the potato filling in between bun.
• Top with chopped onion, coriander and sev. Sev is an Indian food item readily available in market and also exported.
• Press down the bun from both side and garnish with pomegranate seeds, roasted pea-nuts and serve, medium-hot, immediately with a extra dip of chutney on the plate. Fried green chillies, with a sprinkle of salt can be additionally given as an add-on.

Procedure

• Roast masala ingredients in a pan for a few minutes taking care not to burn them. Grind to a fine powder
• Heat oil in a pan and fry peanuts till they turn light brown
• Remove and keep aside
• Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water
• Toss in the peanuts and mix everything well
• Remove from fire.
• Slice buns into halves and toast them with a little butter on a griddle
• Apply garlic chutney if using on one side, tamarind chutney on the other side of the bun
• Place a portion of the potato filling in between
• Top with chopped onion, cilantro and sev* Press down, garnish with pomegranate seeds and serve immediately