How to make Jain Dabeli -
No potatoes in this version of dabeli for they are made especially for the Jains.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mini Dabeli pav, Raw banana (कच्चा केला)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Crisp Prawn Toast With Cucumber, Chilli And Sesame Eggs in a Bread Bowl Keema Kachori Mushroom toast
Jain Dabeli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Jain Dabeli Recipe
Mini Dabeli pav 6
Raw banana boiled, peeled and mashed 2 medium
Oil 1 tablespoon
Dabeli masala 2 1/2 teaspoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Castor sugar 1 teaspoon
Fresh coconut scraped 1/2 cup
Fresh coriander leaves chopped as required
Fresh pomegranate pearls as required
Tamarind chutney as required
Masala peanuts as required
Sev as required
Ghee for shallow frying
Method
Step 1
Mix dabeli masala, turmeric powder, red chilli powder and salt in a small bowl.
Step 2
Heat oil in a non-stick pan, add this mixture and sauté for thirty seconds.
Step 3
Add a little water and mix well. Add castor sugar, mix well and sauté well.
Step 4
Add raw bananas, mix well and cook for half a minute. Remove from heat and transfer the mixture into a bowl.
Step 5
Add coconut, coriander leaves and pomegranate pearls, mix well and set aside.
Step 6
Slit the pavs and spread tamarind chutney on the inner side. Place a portion of the banana mixture over the chutney. Sprinkle some masala peanuts and some sev and close the bun.
Step 7
Heat ghee on a non-stick tawa. Place the prepared dabelis on it and shallow-fry, turning sides, till golden from both the sides.
Step 8
Garnish with pomegranate pearls and masala peanuts and serve hot.
Nutrition Info
Calories : 1421 Kcal
Carbohydrates : 157.1 gm
Protein : 23.2 gm
Fat : 77.7 gm
Other : 0
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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.
