How to make Dabeli - Prepared with Nutralite..
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Buns (बन्स), Dabeli masala powder (दाबेली का मसाला पावडर)
Cuisine : Gujarati
Course : Snacks and Starters
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.
For more recipes related to Dabeli checkout Dabeli, Burger Pizza, Dabeli, Pizza Sandwich . You can also find more Snacks and Starters recipes like Tandoori Gobhi, Mixed Sprouts Cups, Potato Surprise, Baingan Pudina Rolls.
Dabeli Recipe Card
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dabeli Recipe
Buns round 4
Dabeli masala powder 1 1/2 tablespoons
Oil 3 tablespoons
Potatoes boiled and mashed 2 large
Salt to taste
Lemon juice 1 teaspoon
Sweet date and tamarind chutney 1 cup
Sugar 1 tablespoon
Masala moongphali (peanuts) 1/2 cup
Scraped coconut 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
Nutralite 3 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. Transfer the mixture into a plate and spread it..
Step 2
Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top.
Step 3
Slit the pavs horizontally without cutting through. 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 Nutralite, till done.
Step 5
Serve hot.
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.