Dabeli

Popular street food in India especially in Gujarat, Rajasthan and parts of Madhya Pradesh  is Dabeli which has its origin in kutch, Gujarat. Garlic chutney, dabeli masala and sev are important ingredients of making dabeli.

Serving: makes 6 dabeli

Ingredients:

For dabeli masala:

Dry red chili: 2

Coriander seeds: 2 tbsp

Cinnamon stick: 1/2 inch

Jeera or cumin seeds: 1 tbsp

Cloves: 2-3

For Garlic chutney:

Dry red chili: 2

Garlic cloves: 10-12

Lemon juice: 1 tbsp

Salt: to taste

For aloo masala:

Boiled potatoes: 4-5

Salt: to taste

Imli chutney: 4-5 tbsp

Dabeli masala: 2 tbsp

Pomegranate or anar seeds: 1/2 cup

Jeera powder: 1/4 tsp

Chopped coriander: 1 tbsp

Chopped onion: 1

Oil: 1 tbsp

Other things:

Imli chutney: 1/4 cup

Pav: 6

Roasted peanuts: 1/2 cup

Nylon Sev: 1/2 cup

Chopped coriander: 2 tbsp

Pomegranate seeds: 1/2 cup

Butter: 2 tbsp

Method:

For making dabeli masala:

1. Dry roast all spices on tawa. Add them in grinder and make a fine powder. Keep aside.

For making garlic chuteny:

2. Soak dry red chili in warm water for 10 -15 minutes.

3. Add garlic, dry red chili and lemon juice in grinder and grind it to a  smooth paste. Keep it aside.

For aloo masala:

4. Heat oil in a kadai. Add cumin seeds and heeng. When they start to splutter add  chopped onions and saute.

5. Add mashed potatoes, salt, tamarind chutney and cook potatoes for 4-5 minutes on low flame. If mixture becomes dry add more chutney.

6. Add half of dabeli masala, chopped coriander, half pomegranate seeds and mix well. Put this mixture in plate.

Assembling dabeli:

7. Split the pav horizontally but don’t cut them thoroughly.

8. Spread garlic chutney on one piece of pav and tamarind chutney on other half.

9. Spread aloo masala, some peanuts and anar ke dane in between pav . Place pav on tawa and roast them with little butter.

10. Spread some nylon sev and dabeli masala and serve. Happy cooking.