Dabeli or Kutchi dabeli or Kacchi dabeli (दाबेली - कच्छी दाबेली) is a snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between Pav/ dinner roll and served with chutneys made from tamarind, date, red chilies, etc. and garnished with onion, pomegranate, sev and roasted peanuts.
Even
if it is from Gujrat or Kutch, it is also a popular snack item in
Maharashtra and other parts of India. With ready-made dabeli masala, chutneys made-in-advance (or
store bought), Shev/ Sev,
roasted pea-nuts, pomegranate and boiled potatoes, readily available, dabeli
hardly takes 8-10 minutes to be prepared and as such has become a popular
Indian fast food item of any household.
Ingredients:
Boiled potatoes: 2 Medium sized (mashed)
Onion: 1 Small (finely chopped)
Dabeli Masala (Store bought): 2 Tbsp (or as per your taste)
Pomegranate seeds: ½ Cup
Roasted peanuts: ½ Cup
Oil (of your choice): 1 ½ TBsp
Butter (Salted or unsalted): ½ stick
Date-Tamarind Chutney: ¼ Cup
Red chilies or Samosa Chutney: ¼ Cup
Pav/ dinner rolls: 6
Sev/ Shev: ½ Cup
Salt: To taste
Procedure:
Take 2 medium sized boiled potatoes and mash them nicely.
Now heat 2 Tbsps. of oil in a pan and put these mashed potatoes to it. Sauté
them for couple of minutes. Now add salt and dabeli masala as per your taste
buds. My family likes it little less spicy so I usually add about 2 Tbsps. of
masala. Also it depends on the spiciness of the store bought dabeli masala,
sometimes it’s really spicy so please adjust the proportion of the masala accordingly.
Sauté it for another 3-4 minutes. Now your kitchen will have a nice Dabeli
aroma and bingo, your stuffing is done for delicious dabeli. Spread this
mixture on a plate or Thala which has little deep sides. Garnish with pomegranate
seeds, roasted peanuts & chopped onions. (Sometimes people add a little onion
to the mashed potato mixture however it isn’t authentic and I don’t like it)
On a plate take chopped onion, roasted peanuts, shev / sev & pomegranate seeds. Now the magic begins. Take one pav, cut it in half (do not cut completely, just cut it till it’s another edge), flip open it. Spread date-tamarind chutney and samosa chutney on its base. I used all store bought chutneys this time since I had them already in my pantry. Now take a spoonful of potato mixture and spread it on the base of your pav, put little extra roasted peanuts & pomegranate seeds, flip close the pav. Prepare all pavs like this and keep it aside. Now take little butter in a pan/ tava on medium-high heat and start putting the pavs on it. Butter well from both the sides. Once you see golden brown color on the bottom, flip over the pav and hear that awesome sizzling sound J Press a little with the help of a flat spatula. You will see nice golden-brown crust and this is the time to take the pav out of the pan and put it on another dish. I don’t like to drain it on a paper towel because I like that extra buttery flavor. However, if you wish you could always put them on a paper towel before serving them.
Spread shev/ sev on a plate and dip each dabeli in it. Serve
it hot with some chutney or just like that. You may sprinkle some cheese on it
before serving.
If you wish to make these yummy pav at home pleae follow this link.
http://kirtikitchenkatta.blogspot.com/2014/11/homemade-ladi-mumbai-pav-dinner-roll.html
http://kirtikitchenkatta.blogspot.com/2014/11/homemade-ladi-mumbai-pav-dinner-roll.html
Don’t forget to enjoy this
yummy & quick evening snack. Happy Cooking!!!! :)
