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 : Dabeli pav, Raw banana (कच्चा केला)

Cuisine : Indian

Course : Snacks and Starters

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.    

You can also find more Snacks and Starters recipes like Hare Pyaaz ke Pakode, Moong Toast, Murgh Tangdi Malai, Samosa .

Jain Dabeli Recipe Card

Jain Dabeli
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Jain Dabeli Recipe

  • Dabeli pav 6 mini

  • Raw banana boiled, peeled and mashed 2 medium

  • Oil 1 tablespoon

  • 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.

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MasterChef Sanjeev Kapoor

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.