Dabeli recipe | kachchhi dabeli

• Produce

  • 1 pinch Asafoetida
  • 1/4 cup Coriander
  • 1/2 cup Coriander, leaves
  • 1 tsp Coriander seeds or coriander
  • 1/2 cup Garlic
  • 1 Onion, small
  • 1/2 cup Peanuts, roasted
  • 3/4 cup Pomegranate seed
  • 3 Potatoes, medium-sized
  • 1 Red chili, Dry
  • 1 Red chilies

• Condiments

  • 1 Garlic chutney as required
  • 1/2 tbsp Lemon juice
  • 2 tbsp Tamarind dates chutney
  • 1 Tamarind dates chutney as required, sweet

• Baking & Spices

  • 1 2 inch stick Cinnamon
  • 2 Salt

• Oils & Vinegars

  • 4 Buns or pav sliced and lightly roasted in some butter or oil
  • 2 tbsp Oil

• Nuts & Seeds

  • 1/4 cup Coconut
  • 1 tsp Cumin

• Liquids

  • 2 tbsp Water

• Other

  • 2 teaspoon dabeli masala
  • 2 to 3 cloves ((lavang
  • ½ cup nylon sev

Found on vegrecipesofindia.com

Description

Directions

• dry roast the red chili, cumin, cloves, cinnamon and coriander seeds.
• add all the ingredients in a dry grinder.
• grind to a fine powder.
• keep aside.
• in a wet grinder or blender, grind the soaked red chilies, garlic, lemon juice and salt to a smooth paste.
• add water if required. keep aside.
• boil the potatoes in a pressure cooker or microwave oven.
• peel and mash them and keep aside.
• in a pan or kadai, heat oil. add cumin.
• then add chopped onion and fry the onions till they become soft.
• add asafoetida/hing and fry for a minute on a low flame.
• add the sweet tamarind dates chutney to the onions and mix well.
• add the mashed potatoes and again mix well.
• add the dabeli masala powder to the mashed potatoes. mix well and add salt.
• cook for 2-3 minutes stirring the mixture.
• if the mixture looks a little dry then add 1 or 2 tbsp of water.
• when done, spread the potato filling on a plate.
• sprinkle some grated coconut on the potato filling.
• add some chopped coriander on top.
• now add pomegranate seeds or grapes or both.
• keep the potato stuffing aside.
• assemble all the ingredients mentioned under serving in one place.
• apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side.
• take a slice of the potato filling and put it on top of one of the slices of bread.
• add some chopped onion and coriander leaves
• top it up with some roasted peanuts and pomegranate seeds.
• sprinkle some dabeli masala also. lastly top it with sev.
• cover with the other slice of bread.
• prepare the remaining dabeli pav in the same way and serve dabeli warm.