Dabeli

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WARNING:- This is my version of Dabeli and may not taste like the original Dabeli.

Ingredients:-

  1. You will need 4-5 burger buns for this recipe
  2. Butter – 2 tbsps. or as needed for toasting the Dabeli

For the sev:-

  1. Besan/Gram flour/Kadalamavu – 1 cup
  2. Rice flour (roasted) – 2 level tbsps.
  3. Salt – 3/4 tsp.
  4. Ajwain – 1/2 tsp.
  5. Red chilly powder – 1/2 tsp.
  6. Sugar – 1/4 tsp.
  7. Hot oil – 1 tbsp
  8. Water – as needed
  9. Chaat masala – 1/2 tsp.
  10. Oil- for deep frying

For the dates-tamarind chutney:-

  1. Dates – 1 cup, tightly packed
  2. Water – 1.5 cup
  3. Red chilly powder – 1 tsp.
  4. Cumin powder – 1/2 tsp.
  5. Corainder powder – 1/2 tsp.
  6. Jaggery – 1/4 cup
  7. Tamarind – 1 lime sized ball
  8. salt to taste

For the red lehsun/garlic chutney:-

  1. Garlic cloves – 1/4 cup
  2. Kashmiri chilly powder – 1/2 tsp.
  3. Peanuts – 1 tbsp
  4. Amchoor powder – 1/4 tsp.
  5. Lime juice – 1 tbsp.
  6. salt to taste
  7. Water – 1 – 2 tbsps.

For the potato filling:-

  1. Oil – 2 tbsps.
  2. Potato – 3 medium, boiled & mashed
  3. Onion – 1 medium (finely chopped) + 1 small ( finely chopped)
  4. Kashmiri chilly powder – 1 tsp.
  5. Chaat masala – 1 tsp.
  6. Coriander powder – 1/4 tsp.
  7. Cumin powder – 1/4 tsp.
  8. Pepper powder – 1/4 tsp.
  9. Garam masala powder – 1/2 tsp. ( made using fennel seeds, balck cardamom, green cardamom, bayleaf, cinnamon, mace & cloves)
  10. Cilantro – 1/4 cup
  11. Dates-tamarind chutney – 2 tbsps.
  12. Pomegranate seeds – 1/4 cup
  13. fresh grated coconut – 1/4 cup
  14. Roasted masala peanuts – 1/4 cup ( Peanuts roasted, salted, peeled & tossed with 3/4 tsp of red chilly powder in a pan on low heat)

Method:-

Let’s make the sev first:-

  1. Combine all the ingredients for making the sev except chaat masala & oil for deep frying. Add water to make a smooth & a slightly sticky dough.
  2. Use your idiyappam maker & the same jali with small holes to make the sev.
  3. Squeeze the dough into hot oil in the form of circles & fry on both sides till lightly golden on a medium high heat.
  4. Drain on paper towels & keep aside. Break the sev into smaller pieces with your hand, toss with chaat masala & store in an air tight container until ready to be used.

 

Next let’s prepare the dates- tamarind chutney:-

  1. Boil the deseeded & chopped dates adding water, chilly powder, jaggery, cumin powder, corainder powder & salt. Cover cook on low heat for 25 minutes.
  2. Add the tamarind ball & cook further for 5 minutes. Let cool down to room temperature. Grind into a smooth paste. The chutney will be on the thicker side.

Next step is to prepare the red chutney:-

Grind together all the ingredients in a mixer/ blender adding little wtaer to a smooth paste.

It’s time to prepare the potato masala filling:-

Heat the oil & add 1 medium onion (finely chopped) & cook till lightly browned. Add all the masala powders & cook on low heat for 2 minutes. Add the boiled & mashed potatoes, cilantro, 2 tbsps of dates-tamarind chutney & salt. Cook for 1-2 minutes.

Transfer this mixture to a plate. Spread 1 small onion (finely chopped), the masala peanuts, grated fresh coconut & pomegranate seeds on top of the potato mixture. Sprinkle the prepared sev on top. I am quiet generous with the quantity of sev. Divide this mixture into 4 or 5 equal portions.

Finally let’s prepare the Dabeli:-

  1. Take a burger bun & cut it into 2 equal halves.
  2. Apply little butter on both the halves & warm them up in a pan. Aply 1 tsp. of dates- tamarind chutney & 1/4 tsp of lehsun chutney (too much might burn your tongue) on either halves of the bun. Place one portion of the potato masala mixture & place the dabeli back into the pan. Toast using 1 tsp. of butter & keep pressing the dabeli as you toast.
  3. Repeat with other portons of the filling & the left over burger buns.
  4. Serve this piping hot.
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