Dabeli is a very famous street food from North west Gujarat region called , Katch. Its a spicy street food m made with mashed potatoes stuffed in bun and served with chutneys and sev (thin Indian noodles), roasted peanuts and pom seeds. Dabeli means pressed so here we are pressing potato mixture , chutneys inside the bun. If potatoes are boiled, sev is ready, masala is ready and then in no time you can make this. I wanted to try this since so long but my husband don't like potatoes that much and I was not interested to make it with any other ingredients. You can use sweet potatoes , yam, mogo, raw banana instead of potatoes but first I wanted to show you authentic way to make it. I didn't find pomegranate seeds so didn't add it but if you can find it then surely add it.
Ingredients :
6 boiled potatoes
1/2 chopped onion
1 tsp. Red Chili powder
1/2 tsp. Black pepper powder
4-5 green chilies chopped or as per taste
1 tbsp. Sesame seeds powder
1 tsp. Crushed coriander seeds
2 tbsp. chopped coriander leaves
1 tbsp. fennel seeds
1 tbsp. amchur
Lime juice as per taste
1 tsp. Garam masala
salt to taste
2 tbsp. oil
To serve :
8 -10 WW bun
1/4 cup Roasted peanuts ( I took sing bhujia)
1 onion finely chopped
1 cup or as needed thin sev
Garlic chutney
Date - tamarind chutney
Method:
Boiled the potatoes and grate / smashed it.
Take the peanuts and crushed it.
Take a pan, add oil in it. Add onion and cook it till its pink.
Add potatoes along with all the masala and 2 tbsp. of date and tamarind chutney.
Mix it very well and keep it aside.
Take bun, split it in half and toast it, you can add little oil in pan and shallow fry it too. But I just like it little warm.
Apply both the chutneys on each side.
then put potato mixture on top.
You can add pom seeds, sev, onion on top of a mixture or on the side.
You can roast bun with the filling inside or before filling also.
Enjoy as it is or if you want with ketchup.
Dont throw away leftovers, Made Batakavada from leftover masala - Not fried
Make small round of stuffing
Make Chickpea flour / besan batter.
dip it in and put it in paniyaram pan.
Enjoy hot bataka vada guilt free.
More than a seasoning… The Spice Trail challenge celebrates the peppercorn | Bangers & Mash#recipeoftheweek | A Mummy Too
Ingredients :
6 boiled potatoes
1/2 chopped onion
1 tsp. Red Chili powder
1/2 tsp. Black pepper powder
4-5 green chilies chopped or as per taste
1 tbsp. Sesame seeds powder
1 tsp. Crushed coriander seeds
2 tbsp. chopped coriander leaves
1 tbsp. fennel seeds
1 tbsp. amchur
Lime juice as per taste
1 tsp. Garam masala
salt to taste
2 tbsp. oil
To serve :
8 -10 WW bun
1/4 cup Roasted peanuts ( I took sing bhujia)
1 onion finely chopped
1 cup or as needed thin sev
Garlic chutney
Date - tamarind chutney
Method:
Boiled the potatoes and grate / smashed it.
Take the peanuts and crushed it.
Take a pan, add oil in it. Add onion and cook it till its pink.
Add potatoes along with all the masala and 2 tbsp. of date and tamarind chutney.
Mix it very well and keep it aside.
Take bun, split it in half and toast it, you can add little oil in pan and shallow fry it too. But I just like it little warm.
Apply both the chutneys on each side.
then put potato mixture on top.
You can add pom seeds, sev, onion on top of a mixture or on the side.
You can roast bun with the filling inside or before filling also.
Enjoy as it is or if you want with ketchup.
Dont throw away leftovers, Made Batakavada from leftover masala - Not fried
Make small round of stuffing
Make Chickpea flour / besan batter.
dip it in and put it in paniyaram pan.
Enjoy hot bataka vada guilt free.
More than a seasoning… The Spice Trail challenge celebrates the peppercorn | Bangers & Mash#recipeoftheweek | A Mummy Too
Looks like the perfect companion for my date chutney! thanks for sharing this :)
ReplyDeleteOh yes, its perfect. Thanks
DeleteGood one Linsy
ReplyDeleteThanks Beena.
Deletewe got two recipes in one post...liked the bonus one with the original recipe
ReplyDeleteThanks Amrita
DeleteVery interesting!
ReplyDeleteThanks Beulah
DeleteOmg paniyaram back in action with dabeli filling too u have really awesome ideas Linsy.I would not have even thought of it.
ReplyDeleteThanks Meena, that pan is awesome, you can do lot of things.
DeleteBoth these dishes are a family favourite. Thanks for sharing these recipes.
ReplyDeleteThanks Minaben.
DeleteCarbs and carbs? Now you are talking :)
ReplyDeleteOh yes, thanks Dannii
Deletemy daughter's favourite. Dabeli is indeed delicious. That's what we had all the time when we went to Dwarka.
ReplyDeleteThanks Mayuriben.
Deletevery delicious and tempting.
ReplyDeleteThank You
Deletetwo in one go..what a great way to enjoy dear,I remember having dabeli in Pune,loved it..added to my try list,yummmy!!
ReplyDeleteThanks Julie, make some here now
DeleteThanks
ReplyDeleteI love dabeli and this version sounds very interesting..Looks yumm dear
ReplyDeleteDabeli always reminds me of my cousin.. having lived abroad I always dread having the street food in India..during one of my visits she forced me to taste this one and believe me it was awesome !
ReplyDeletetruly looking very very delicious sliders :)
ReplyDeleteLooks very delicious..
ReplyDeleteLooks delicious thanks for sharing with Hearth and soul blog hop pinning.
ReplyDelete