23 August, 2016
Buns filled with sweet and spicy potato filling and rolled in crispy sev.
I had never eaten Dabeli, in fact not even heard about it but one fine day I saw a post on a foodie group and the picture made me drool. I love all kinds of Indian street food so all the more reason to try it. The recipe was shared by Geeta Kanade very generously.
It does look a little long and complicated but it is definitely worth it. One look at the Dabeli and you’ll be glad you tried it, a bite and you’ll be thanking me for sharing this.
So wear your apron and get ready…
To assemble you will need
Meethi chutney, made with tamarind and jaggery/dates
Teekhi chutney, either red chilli garlic or green chilli-coriander
Chopped coriander leaves
For the potato filling
Since I didn’t have dabeli masala , I tweaked the recipe a bit.
6-7 medium size potatoes, boiled and mashed
1 tsp red chilli powder
1 tsp garlic paste
1 tsp Garam masala
1 tsp dhaniya powder
2 tsp meethi chutney
Salt to taste
Juice of one lime.
Oil to fry in.
In a pan, heat the oil, add the potatoes, fry a bit then add the masalas, keep stirring, now add the chutney and lemon juice, mix well, when well mixed remove from fire. Keep aside.
1 cup peanuts, roasted
1/2 tsp kashmiri red chilli powder
Salt to taste
1 tsp oil
Mix all ingredients together. Your spiced peanuts are ready.
To prepare Dabeli
Cut the pao on two sides, with a butter knife slather some teekhi chutney on one side and some meethi chutney on the other side, inside the pao. Fill with the potato filling, peanuts, dessicated coconut and chopped coriander leaves.
Heat butter on a tawa, add butter, roll the pao in butter and fry lightly.
Remove from heat and roll in sev.
Repeat with the remaining pao.
Serve with the topping and enjoy this yummy street food from Gujarat.