How to make Dabeli -
A popular street food – buns stuffed with spicy potato mixture and chutneys.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Round buns (pavs), Dabeli masala Powder (दाबेली का मसाला पावडर)
Cuisine : Gujarati
Course : Snacks and Starters
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Dabeli Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dabeli Recipe
Round buns (pavs) 4
Dabeli masala Powder 1 1/2 tablespoons
Oil 2 tablespoons
Onion chopped 2 medium
Tomatoes chopped 2 medium
Tomato puree 2 tablespoons
Potato boiled, peeled and mashed 2 large
Red chilli-garlic chutney 1/4 cup
Sweet date and tamarind chutney 1/4 cup
Green chutney 1/4 cup
Salt to taste
Lemon juice 2 teaspoons
Fresh pomegranate pearls 1/4 cup
Fine sev 1/2 cup
spicy peanuts (masala moongphali) 1/4 cup
Fresh coriander leaves chopped 2 tablespoons
Scraped coconut 2 teaspoons
Butter 2 tablespoons
Onion cut into rings 1 small
Method
Step 1
Heat oil in a non-stick pan, add onions and saute.
Step 2
Slit the pavs without cutting through.
Step 3
When the onions turn golden, add tomatoes and saute. Add tomato puree and mix. Add dabeli masala powder, mashed potatoes, ½ cup water and mix well.
Step 4
Apply red chilli-garlic chutney to the base half of the pavs. Apply sweet date and tamarind chutney to the top half of the pavs. Apply green chutney over the red chilli-garlic chutney.
Step 5
Add salt and lemon juice to the potato mixture and mix well. Switch off the heat.
Step 6
Add pomegranate pearls, sev, peanuts and coriander leaves and mix well. Add coconut and mix.
Step 7
Heat butter in another non-stick pan. Stuff the pavs with the potato mixture, place on the second pan and grill, turning sides, till both sides are crisp and golden.
Step 8
Serve garnished with onion rings.
Nutrition Info
Calories : 2081 Kcal
Carbohydrates : 42.2 gm
Protein : 236.5 gm
Fat : 107.5 gm
Other : Iron- 12.1mg
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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.
