Are you craving for street food? How about some Dabeli which is a well-known snack that originates from Kutch, Gujarat.
Dabeli is different from other street snacks, because it’s spicy and sweet at the same time. It has great texture because of the toasted pav and crunchy peanuts and it all comes wrapped in a buttery exterior covered with sev.
⏱️ Preparation time: 30 minutes
🍳 Cooking time: 20 minutes
⏳ Total duration: 50 minutes
Type of meal: Snacks
Cuisine: Gujarathi, Indian
🍽️ Serves about 4 persons
Ingredients:
- Pav: 8 (~ 2 pav per person)
- Dabeli masala: 100 gms / 3 tbsp
- Potato: 5 medium size (boiled)
- Onion: 1 (finely chopped)
- Pomegranate: 1
- Tamarind-Dates chutney: 1/4 cup
- Mint-coriander-chutney/: 1/4 cup
- Roasted peanuts: 1 cup
- Sev: 1/2 cup
- Grated coconut: 1 tbsp
- Oil: 2 tbsp
- Butter: 2 tbsp (for toasting pav)
- Salt as per taste
- Coriander leaves: handful (finely chopped)
Instructions:
The main ingredient is the special dabeli masala which is mixed with boiled potatoes. This is then stuffed in a pav with a dash of tamarind-dates chutney, mint-coriander chutney and garnished with pomegranate, spiced and roasted peanuts, onion and coriander leaves.
- In a pressure cooker, boil 5 medium sized potatoes upto 5 whistles
- In a saucepan, add 2 tbsp oil, the boiled and mashed potatoes, 3 tbsp of dabeli masala and salt as per taste and sauté it for 5 to 7 minutes.
- Transfer this mixture onto a plate and spread it evenly.
- Dry roast the peanuts either in the microwave or pan till it gets crunchy. Sprinkle 1/2 tsp of red chilli powder, 1/2 tsp of chaat masala and salt to the roasted peanuts and mix well. Your spiced peanuts are ready.
- Add the spiced peanuts, pomegranate, grated coconut, sev, finely chopped onion and coriander leaves on top of the dabeli mixture.
- Slit the pav in the middle and add the tamarind-dates chutney on one side and the mint-coriander chutney on the other side. Stuff the pav with 1 to 2 tbsp of the dabeli mixture.
- Toast the pav with butter in a pan till all sides turn golden.
- Cover the pav with sev, sprinkle some pomegranate, coriander leaves and onion and serve hot right away.
Notes:
- Keep the ingredients ready before you start making the dabeli.
- You can save time by boiling the potatoes in advance.
- Also, prepare the tamarind-dates chutney and mint-coriander chutney a day before to reduce the time taken to make the dabeli.
Bon Appetit!