Dabeli
by Tarla Dalal

This is traditionally sold on the streets of gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev. Instead of pomegranate, you can use black or green grapes cut into small pieces.

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Dabeli recipe - How to make Dabeli

For The Dabeli Masala
1 red chilli
1 tsp coriander (dhania) seeds
12 mm (1/2") stick cinnamon (dalchini)
2 cloves (laung / lavang)
1/4 tsp cumin seeds (jeera)

For The Filling
1 cup boiled and mashed potatoes
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tsp dabeli masala , recipe above
2 tbsp khajur imli ki chutney
2 tbsp oil
salt to taste

Other Ingredients
15 burger buns
butter or for cooking

To Serve
1 onion , chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander (dhania)
1/2 cup sev
1/2 cup fresh pomegranate (anar)
2 tsp fresh garlic chutney
6 tbsp khajur imli ki chutney

Method
For the dabeli masala

Roast all the ingredients in a pan for 2 to 3 minutes.
Grind to a fine powder in a blender. Use as required.

For the filling

Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed

Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
Place a portion of the filling on the lower half of each bun.
Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
Sandwich it with the top halves of the burger buns.

Nutrient values (Abbrv) per serving