Dabeli is a tasty street food originally from Kutch region of Gujarat and made famous in Mumbai. It is also known as Kachchi Dabeli. Tangy, Sweet, and Spicy Potato is sandwiched between Pav (Indian bun) and rolled in plain Sev. I call it the Indian style Potato slider.
Cuisine: Gujarat and Mumbai
Time Required: 1 Hour
Ingredients:
Few Pav Bread
Butter for roasting
Plain thin Sev
Masala Groundnuts
For Garlic Chutney:
2tbsp Ground Red Chili Paste (Soak Red Chilies in water and grind to a paste)
3 – 4 Garlic Cloves
Juice of half Lemon
Salt to taste
For Dabeli Masala:
7 – 8 Dry Red Chilies
1tsp Jeera / Cumin Seeds
2 inch Cinnamon Stick
6 Cloves
For the Stuffing:
3 – 4 Potatoes
½ Cup Fresh Grated Coconut
Few Sprigs of Coriander, Chopped finely
Half of a Pomegranate, Separate seeds
2 – 3 tbsp Sweet Chutney (Tamarind Chutney)
2tbsp Oil
1tsp Jeera / Cumin Seeds
1 Onion, Chopped finely
2 – 3 tsp Dabeli Masala
¼ tsp Hing, Asafoetida
Salt to taste
Method:
For the Garlic Chutney:
Grind the ingredients for the chutney to a paste and keep it aside.
For the Dabeli Masala:
Dry roast the ingredients for the Masala and grind to a powder and keep it aside.
For the Stuffing:
Boil, Peel, and Mash Potatoes. Heat Oil and add Jeera, and when it splutters, add Hing and Onion and saute for a minute. Add Mashed Potatoes, Dabeli Masala, Salt, and Sweet Chutney.
Mix well.
Flatten the mixture on a plate.
Over the mixture add a layer of Fresh Coconut and Coriander leaves.
Garnish with Pomegrante and keep it aside.
Assembling:
Cut Pav bread into two.
Using Butter roast the Pav Bread on both sides.
On one side of the Pav Bread spread Sweet Chutney and on the other spread Garlic Chutney.
Take a spoonful of Alu mixture and place it on one side of the Pav Bread.
Add Masala Groundnuts over it.
Close the filling with the Pav Bread and press lightly.
Roll the sides of the Dabeli on a plate of Sev.
Garnish with Onion, Coriander leaves, and Pomegranate and serve Dabeli with Aam ka Panna.