How to make Dabeli -
This dabeli is like a sandwich where stuffing is spicy potato mixture with different chutneys, sev, peanuts and pomegranate seeds. Learn to make this tasty and delicious Dabeli right from scratch
This recipe is from the book Chaat.
Main Ingredients : Pavs (पाव), Dabeli masala powder (दाबेली का मसाला पावडर)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Dabeli checkout Dabeli, Pav Bhaji Buns with Cheese, Masala Pav, Pav Bhaji . You can also find more Snacks and Starters recipes like Kesari Paneer Tikka - SK Khazana Masala French Toast Shepuche Pole Hunan Style Tofu
Dabeli Recipe Card
Boiled and mashed potatoes are mixed with a dabeli masala and sandwiched between butter toasted pav topped with sweet tamarind date chutney, a spicy garlic and red chilli chutney, roasted peanuts, fresh pomegranate pearls, coriander, sev and peanuts! Whew! It sure does sound like a lot of toppings, but they all blend perfectly together to give you a bunch of flavours and textures in each bite – a party for your taste buds!
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dabeli Recipe
Pavs 4
Dabeli masala powder 1 1/2 tablespoons
Oil 3 tablespoons
Potatoes boiled, peeled and mashed 2 large
Salt to taste
Lemon juice 1 teaspoon
Tamarind chutney 1 cup
Sugar 1 tablespoon
Masala Moongphalli (spicy peanuts) 1/2 cup
Coconut scraped 1/4 cup
Pomegranate pearls 1/4 cup
Black grapes chopped 10-12
Nylon sev 1 cup
Fresh coriander leaves chopped 2 tablespoons
Red chilli garlic chutney 1/4 cup
Onions chopped 2 medium
Butter 2 tablespoons
Method
Step 1
Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed.
Step 2
Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top. Slit the pavs horizontally without cutting through.
Step 3
Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves.
Step 4
Place the stuffed pavs on a hot tawa. Press slightly and toast on both sides, with a little butter, till done. Serve hot.
Nutrition Info
Calories : 2018 Kcal
Carbohydrates : 287.6 gm
Protein : 42 gm
Fat : 77 gm
Other : Iron-25.6mg
Best Cooked In
Wonderchef Caesar Frying Pan With Wooden Handle 24cm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
