Dabeli
Dabeli, also known as Double Roti is a popular Gujarati snack. Resembling Vada Pav in appearance (another Indian snack), it is prepared by mixing boiled potatoes (aaloo) with a spicy blend of dabeli masala. This mixture is then stuffed between buns (pavs), garnished with nuts and fruits, and served with an array of chutneys. Main secret of dish is authentic Dabeli masala, which is prepared with a number of spices in correct proportion. If proportion of any of the ingredient changes, this spoils the authentic flavour of masala. Thus, it is important to take special care in making Masala.
Dabeli is a melting pot of sweet, crunchy and spicy ingredients, and tastes lip-smacking when served hot.
If you are looking for more Gujarati snacks, you can check Aaalo Bhaji, Dhokla, Khakhra, Khandvi.
How to make Dabeli
Ingredients |
|
| Buns | 6 |
| Butter (makhkhan) | 4-5 table spoons |
| Onion (payaz), finely chopped | 3-4 table spoons |
| Roasted peanuts (moongphali) | 4-5 table spoons |
| Coriander leaves (hara dhaniya) | crushed ½ cup |
| Sev | chopped ½ cup |
| Pomegranate seeds (anar) | ½ cup |
| Garlic chutney | As per taste |
| Tamarind chutney | As per taste |
For stuffing |
|
| Boiled potatoes (aalo) | 3-4 medium |
| Onion (payaz), finely chopped | 1 medium |
| Asafoetida (hing) | Pinch |
| Cumin (jeera) | ½ tea spoon |
| Tamarind chutney (imli ki chutney) | 2 table spoons |
| Coriander leaves (hara dhaniya) | 4-5 table spoons |
| Refined Oil (tel) | 2-3 table spoons |
| Salt (namak) | To taste |
For dabeli masala |
|
| Whole red chilli (sabut lal mirch) | 1 |
| Coriander seeds (dhaniya ) | 1 table spoon |
| Cinnamon (dal chini) | ½” stick |
| Cloves (lavang) | 2-3 |
| Cumin (jeera) | ½ tea spoon |
| Black pepper (kali mirch) | 6-7 |
Method
For dabeli masala
- 1. Dry roast the red chili, Black pepper, cumin, cloves, cinnamon and coriander seeds.
- 2. Once aroma starts coming out from the spices, grind them into fine powder and keep aside.
For stuffing
- 1. Peel and mash boiled potatoes and keep them aside.
- 2. In a pan or heat oil, add asafoetida and cumin seeds and stir it for 30 seconds.
- 3. Then add chopped onion and fry the onions for 4-5 minutes.
- 4. Now add the tamarind chutney to the onions and mix well.
- 5. Then add the mashed potatoes and again mix well.
- 6. Once potato is mixed properly with onion mixture, add the dabeli masala and add salt and mix properly.
- 7. Cook for 2-3 minutes stirring the mixture and put the flame off.
- 8. Then add some chopped coriander and keep the mixture aside.
To proceed
- 1. Slice the bun from middle, apply little butter and roast it on hot griddle.
- 2. Apply the sweet chutney on one slice of the bun and the garlic chutney on the other side.
- 3. Then apply potato stuffing on one side of bread.
- 4. Then add some chopped onion and coriander leaves
- 5. Top it with roasted peanuts and pomegranate seeds.
- 6. Sprinkle some sev and cover with it the other slice of bread.
- 7. Repeat the process with other slices of bread and serve hot.
Tip
- Onion can be omitted from the stuffing.
- Recipe Type : All time favourite snacks, Gujrat, Regional, Snacks, Snacks, Vegetarian snacks
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