Pull A Part Dabeli

So you can make lot of variation while making pull a part bread. Lots of cheese, different stuffings, sliders then why not Dabeli. It comes in bread, stuffing , with or without cheese  and you are done. I have simply heat up dabeli bread with oil and without taking apart the buns, stuff the masala in it and enjoy with the sides of your favorite chutneys. Since it is not a Pomegranate season, I didn't add it and I am not a big fan of cheese also, so If you like you can shred the cheese on top of it with sev and onion and pom. This is just for me so I only use 4 buns but if you are feeding more people, make more masala and use it.





Ingredients : 

For stuffing : 

2 Tbsp oil
1 red onion finely chopped
2 Big potatoes boiled and mashed
1 tbsp Chili powder
1/2 tbsp Turmeric powder
1 tsp Garam Masala powder
1 tbsp Dabeli masala or as per you liking but don't put too much it has very strong clove flavors in it
1 cup water
salt to taste
1 tbsp Tamarind chutney
Coriander leaves chopped

Garnishing : 

Chopped onion, masala peanuts, coriander leaves, pomegranate seeds

For assembly : 

4 Dabeli bread
4 tbsp Garlic chutney or as per taste
2 tbsp finely chopped onion
4 tbsp tamarind chutney or as per taste
oil or butter for toasting
sev as needed

Method for Stuffing :

In a pan, add oil and saute onions till its pink. Add all powder masala in it and saute on a very low flame for a minute.

Add water in it and then add mashed potatoes in it and mix it well.
Add salt and see if you need to thin it out potatoes or not  , if stuffing is very stiff, add more water. You need loose stuffing but not runny.

Add tamarind chutney and mix it and transfer it in a bowl.

Layer first stuffing, then onion, masala peanuts, coriander leaves and Pom seeds.





Assembly : 

Cut the bread in between without breaking in to  apart, since its pull apart you need whole thing together.

Heat the pan, add oil / butter and toast the bread on both sides.

Once its warm, add garlic chutney on one side, tamarind chutney on other side and spoonful of stuffing , with little bit of onions in it.

Roll the whole bread in sev so it can cover the edges.

Serve immediately with some green(coriander) , red (garlic), brown (tamarind )chutney.

You might have seen Pull a part Pav bhaji also. Same concept, just stuff it with bhaji. You can do vada pav too.

Ragda Pattice Bite

Sometimes when you have guests or you are having party, its always hard to please everyone with food. Everyone has their own choice but it's your party and then you have to decide how to pleased the guests, so here is a simple idea to make one dish which you all are making it but just presenting in a different way and dish become simply delicious and loved by all. My guests were not very enthu to eat raw onion and tomatoes so I didn't add it on top but if you  and your friends like it by all means put onion and tomatoes on top on this bite size ragda pattice and it will be gone soon.

Ingredients :  For Patties

3 boiled potatoes
1 shredded carrot
Finely chopped ginger , green chilies 
finely chopped coriander leaves
salt to taste
lime juice

For ragda
1 cup White or yellow Vatana (dried yellow or green peas)
1 onion
2 tomatoes
1 tsp turmeric powder
2 tsp red chili powder
1 tsp dhania jeera powder
1 big spoon ginger, garlic , green chili paste
5-6 black peppers
1 tsp tamarind paste
salt to taste
2 tsp oil

For Garnish : 
Tamarind chutney
coriander- mint chutney
garlic chutney
sev, coriander leaves, 
onion, tomatoes, few pomegranate seeds
20 chat Baskets or Pillsbury's pastry cups

Method:

For patties:
Mix all ingredients of patties and make a round ball and flatten it little bit. 
In non stick pan , put patties and cook on both sides. I don't put oil in it but if you want you can put oil and cook it. keep it aside.

For ragda:
Soak Peas overnight in water. then pressure cook till it's done.

To make Ragda :
 make paste of rest of the ragda ingredients in mixture except oil.
Heat oil in non stick pan, add the paste and cook it till oil floats on top.
Add pressure cook peas in it.
If water is not there, add some water to make right constituency. 
when it's done , take your chat basket, put 1/4 of pattice on down, add tbsp. of ragda on top, add all the chutneys, sev, coriander leaves, onion, tomatoes, pom seeds .
Serve immediately and enjoy.

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Dabeli | Indian Potato Sliders

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.



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Mint Cottage Cheese Patties / Pudina Paneer tikki

Mostly on Fridays are my chat days, make any chat from my favorite dishes. With my Ragda patties I always experiments to make different patties, because tell you the truth, I get bored with same potato tikkis. So sometimes I add, carrot, zucchini, soya granules, anything goes in tikki, I add it to make more healthy and tasty. One Friday evening made ragda, and was thinking what kind of tikkis goes very well. Find this tikkis and got very tempted to try this and try it and love it, I used home grown mint which gives surprised nice fresh flavor in tikkis. As you all know I am not a big paneer fan so I did half and half with potato too, added carrot to give another color in it. You can simply make with paneer and mint too.

Got the inspiration from Merry Tummy: Mint Cottage Cheese Patties/Paneer Pudhina Tikki

Ingredients :

1 cup Fresh made crumble paneer
2 boiled and mashed potatoes
1 grated carrot
2 heaping spoons chopped mint , used home grown

2 green chilies chopped or as per taste

1 tbsp grated ginger

salt to taste

lime juice or chat masala as per taste

oil as needed

Method:

Mix everything in bowl and make a circle patties. If its stick to your hands, wet with water or oil and make it. 

When all patties are done, heat a nonstick pan.

When pan is hot, add 5-6 patties on pan, depend upon pan size.

Spread a tsp. of oil on it and cook it till its nice and brown on one side, Flip it and cook on other side too. 

Don't flip too much, just once so let it cook on one side completely and then flip it.

When its done, take it out. 

You can have it as it is with your favorite chutneys but I use it in Ragda patties.

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Sev Khamani

This is a leftover product created by vendors in Gujarat. When they made khaman and all the crumbs were there, being a gujju and vendors they used their brain and add chutney and sev and pom seeds on top and sell it. It becomes a huge hit and they have to now make fresh crumbs for their products. In my city, Ahmedabad, in Gujarat, there is a big food chain who sells khaman, patra and all sorts of farsan (snacks) called Das Khaman House , they sell best snacks in town and they are our family friends so whenever we have any get together or even we pass by their store, we stop there and get all the goodies. I used to miss this dish so much, so one day for lunch I made it, it was quick and so yummy, it's going to be on my quick lunch items now.

Ingredients :

1 cup besan (Chickpea flour)
1 1/2 tbsp. semolina  (rava)
2 tsp. sugar
1 tsp. ginger, green chili paste
1/2 tsp. citric acid or 1 tsp. or lime juice
 salt to taste
2 tsp. fruit salt

To Serve :
Date and Tamarind chutney
Chopped onion, tomatoes and green chilies
thin sev
Fresh chopped coriander leaves
pomegranate seeds


Method:

Combine the besan, semolina, sugar, ginger-green chili paste, citric acid, and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.

Divide the batter into 2 equal portions and keep aside.

Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.

Steam in a steamer for 12 to 15 minutes or till the batter is cooked. Keep aside.
when it's cold, mashed it with fork or hand to crumbs.
In a bowl, add all the crumbs, onion, tomato, chilies, chutney and mix it.
To serve, take a bowl, add the mixture, top it with sev (thin noodles), coriander leaves and pomegranate seeds.
Eat Immediately otherwise, sev will be soggy.

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Dahi Wada / Dahi Bhalle - Not Fried

It's been a long time since I posted some recipe using my favorite paniyaram pan. I wanted to make this since so long but one or another reason, could not make it early but one day I made it and was very eager to share it with you all too. Its just basic way to make dahi wada but instead of frying I am cooking them in a drop of oil and still enjoy this all-time favorite chat dish. You can also fry it but then nothing is new for me so this is my way to cook healthy food but still enjoy it without any guilt.

Ingredients :

1 cup split black gram (washed urad dal)
pinch of hing (asefoetida)
salt to taste
1 green chili finely chopped
few coriander leaves finely chopped
1" ginger finely chopped

To serve :

2 cups yogurt (whisked and chilled)
As per taste Black salt
1 tsp. roasted cumin powder
Green Chutney as needed
Date and tamarind chutney as needed

Method:

Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter.
Add salt, asafetida and green chili, ginger and coriander leaves and mix well with hands to make a well-blended mixture.

Heat a Paniyaram pan, Add a drop of oil in all circles and put a tbsp. of batter in it.
cook it on both sides and take it away.

Soak the vadas in water for few minutes and squeeze out the water and take it out in serving platter

You can eat it as it as with some chutneys or green fried chilies and onion as pakora or fritters

Pour chilled yogurt over them and serve with black salt, roasted cumin powder and both chutneys.

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