How to make Dabeli -
Mumbai's popular street food, Dabeli is quite easy to make at home. The homemade version has an enhanced taste and is healthier as well
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Round buns (pavs), Dabeli masala powder (दाबेली का मसाला पावडर)
Cuisine : Gujarati
Course : Snacks and Starters
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Dabeli Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Dabeli Recipe
Round buns (pavs) 4
Dabeli masala powder 1 1/2 tablespoons
Oil 2 tablespoons
Onion , chopped 2 medium
Tomatoes , chopped 2 medium
Tomato puree 2 tablespoons
Potatoes , boiled, peeled and mashed 2 large
Red chilli-garlic chutney 1/4 cup
Sweet date and tamarind chutney 1/4 cup
Green chutney 1/4 cup
Salt to taste
Lemon juice 2 teaspoons
Fresh pomegranate pearls 1/4 cup
Fine sev 1/2 cup
Spicy peanuts (masala moongphali) 1/4 cup
Fresh coriander leaves , chopped 2 tablespoons
Fresh coconut , scraped 2 teaspoons
Butter 2 tablespoons
Onion , cut into rings 1 small
Method
Step 1
Heat oil in a non-stick pan, add onions and saute.
Step 2
Slit the pavs horizontally without cutting through.
Step 3
When the onions turn golden, add tomatoes, mix and sauté for 2 minutes. Add tomato puree and mix. Add dabeli masala powder and mix well. Add mashed potatoes and ½ cup water and mix well.
Step 4
Apply a little red chilli-garlic chutney on the base half of each pav. Apply a little sweet date and tamarind chutney on the top half of each pav. Spread a little green chutney over the red chilli-garlic chutney.
Step 5
Add salt and lemon juice to the potato mixture and mix well. Switch off the heat.
Step 6
Sprinkle pomegranate pearls, sev, peanuts, coriander leaves and coconut over the potato mixture.
Step 7
Heat some butter in another non-stick pan. Spread a generous amount of potato mixture over the base half of each pav, sprinkle some more sev on it and cover it with the top half of each pav. Place these in second pan and cook. Add some more butter and cook till the underside is golden. Apply some butter on the top of each bun, flip and cook till the other side is equally golden.
Step 8
Arrange them on a serving plate, garnish with onion rings and serve immediately.
Nutrition Info
Calories : 2081 Kcal
Carbohydrates : 42.2 gm
Protein : 236.5 gm
Fat : 107.5 gm
Other : Iron- 12.1mg
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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.
