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Dabeli Recipe
Prep Time : 45 mins
Cook Time : 15 mins
Total Time : 1 hr
Ingredients
For the dabeli masala
- 1 dry red chilli
- 1 teaspoon coriander seeds or ½ teaspoon coriander powder
- ½ inch cinnamon
- 2 to 3 cloves
- ½ teaspoon cumin seeds
For the red chilli garlic chutney
- 1 to 2 red chillies (seeds and stalks removed), soaked in hot water for 20 to 30 minutes
- ⅓ cup garlic cloves – peeled and roughly chopped
- ½ tablespoon lemon juice
- salt to taste
For potato filling
- 3 potatoes (medium-sized) – boiled, peeled and mashed
- ⅓ cup onions – finely chopped
- 2 teaspoons dabeli masala
- 1 pinch asafoetida (hing)
- ½ teaspoon cumin seeds
- 2 tablespoons Tamarind Chutney
- 2 to 3 tablespoons grated coconut – fresh or desiccated, optional
- 2 to 3 tablespoons pomegranate seeds
- 2 to 3 tablespoons chopped coriander leaves (cilantro)
- 2 tablespoons oil
- 2 tablespoons water – optional
- salt
For serving dabeli
- 4 to 5 Pav or burger buns, sliced in equal halves and lightly roasted in some butter or oil
- ¼ cup roasted peanuts
- ¼ cup chopped coriander leaves (cilantro)
- ¼ cup sev – finer variety
- ¼ cup pomegranate arils
- chilli garlic chutney (prepared as mentioned in the recipe), as needed
- Tamarind Chutney – as required
Instructions
Making dabeli masala powder
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Dry roast the red chili, cumin, cloves, cinnamon and coriander seeds in a small frying pan or skillet until fragrant and lightly toasted.
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Transfer to a plate and set aside to cool.
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When cooled, add all the ingredients in a dry grinder or coffee-grinder.
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Grind to a fine powder. Set aside.
Preparing the red chilli garlic chutney
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Remove the stems and seeds from 1 to 2 dry red chillies. Soak the chillies in hot water for 20 to 30 minutes. When the chillies soften, drain the water.
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In a small mixer-grinder or blender, add the soaked red chilies, garlic, lemon juice and salt. Grind or blend to a fine and smooth paste.
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Add water if needed while blending. Keep aside.
Making potato stuffing
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Boil the potatoes in a pressure cooker or Instant pot or in a pan on the stovetop with water until fork tender.
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Peel and mash them. Set aside.
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In a frying pan or wok(kadai), heat oil. Add cumin seeds and let them crackle.
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Then add chopped onions and fry the onions till they become soft.
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Add asafoetida/hing and fry for a few seconds on a low heat.
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Add the sweet Tamarind chutney to the onions and mix well.
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Add the mashed potatoes and again stir to combine to get an even mixture.
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Add the prepared dabeli masala powder to the mashed potatoes. Mix well and add salt.
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Cook for 2 to 3 minutes stirring the mixture often.
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If the mixture looks a little dry then add 1 or 2 tablespoons of water. When done, spread the potato filling on a plate.
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Sprinkle some grated coconut on the potato filling.
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Add chopped coriander leaves on top.
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Next add pomegranate seeds or grapes or both. Keep the potato filling aside.
Making dabeli
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Assemble all the ingredients mentioned under the list “For Serving Dabeli” in one place.
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Apply the sweet tamarind chutney on one halve of the pav or burger bun and the red garlic chutney on the other halve.
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Take a portion of the potato filling and place it on top of one of the halves of the pav or bun.
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Add some chopped onions and coriander leaves
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Top it up with some roasted peanuts and pomegranate seeds.
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Sprinkle some dabeli masala also. Lastly top it with sev.
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Cover with the other halve of pav or bun.
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Prepare the remaining dabeli pav in the same way and serve warm.