Dabeli

Name: Dabeli
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For The Stuffing; 1 1/2 tablespoons dabeli masala; 1 teaspoon chaat masala; 4 tablespoons imli chutney; 2 tablespoons oil; 1 teaspoon dry mango powder; 1 1/4 cups boiled, peeled and mashed potatoes; 1/2 teaspoon salt to taste; For the assembling; 2 tablespoons finely chopped coriander leaves; 2 tablespoons grated coconut; 2 tablespoons fresh pomegranate; 4 dabeli/burger pavs; 4 teaspoon lehsun ki chutney; 2 tablespoons meethi chutney; 4 teaspoon finely chopped onions; 4 teaspoon masala peanuts; 4 teaspoon sev; 2 tablespoons butter for cooking; 2 tablespoons roasted chana daal

Sanchita Mittal @sm_thechef

Delhi

#GkR
Dabeli or Kutchhi dabeli is a street food originating in the Kutch region of Gujarat. It is a spicy snack

Sanchita Mittal @sm_thechef

Delhi

#GkR
Dabeli or Kutchhi dabeli is a street food originating in the Kutch region of Gujarat. It is a spicy snack

Saved

Ingredients

40 minutes

4 servings

For The Stuffing
1 1/2 tablespoonsdabeli masala
1 teaspoonchaat masala
4 tablespoonsimli chutney
2 tablespoonsoil
1 teaspoondry mango powder
1 1/4 cupsboiled, peeled and mashed potatoes
1/2 teaspoonsalt to taste
For the assembling
2 tablespoonsfinely chopped coriander leaves
2 tablespoonsgrated coconut
2 tablespoonsfresh pomegranate
4dabeli/burger pavs
4 teaspoonlehsun ki chutney
2 tablespoonsmeethi chutney
4 teaspoonfinely chopped onions
4 teaspoonmasala peanuts
4 teaspoonsev
2 tablespoonsbutter for cooking
2 tablespoonsroasted chana daal

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Steps

40 minutes

1

Combine the chaat masala, dabeli masala, imli ki meethi chutney and a little water in a bowl and mix well.
2

Heat the oil in a non-stick pan, add dabeli masala mix, well and cook on a medium flame for 1 minute, while stirring continuously.
3

Add the mashed potatoes, salt, dry mango powder and a little water.
4

Mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
5

Switch off the flame and sprinkle chopped coriander, coconut and pomegranate and keep aside.
6

Take a pav and slit it (keeping them joined at the remaining 2 ends).
7

Apply 1 teaspoon of lehsun ki chutney and 1 teaspoon of meethi chutney evenly on the inner sides of the pav.
8

Stuff with 2 tablespoons of the stuffing and top with 1 teaspoon of onions, 1 teaspoon of masala peanuts and 1 teaspoon of sev, pomegranate and chana dal.
9

Repeat with the remaining ingredients to make 3 more dabelis.
10

Just before serving, cook each dabeli on a hot tava (griddle) for a minute using a little butter.
11

Do the plating and garnish with chopped coriander, pomegranate kernels and masala peanuts.