Dabeli Bhajiya
by Tarla Dalal
Dabeli is Gujarat’s answer to vada pav. It is a sandwich-like snack in which bread is perked up with a sweet and spicy potato filling. Dabeli Bhajiya is an interesting variant of this favourite street food, wherein the potato packed bread is deep-fried to make crisp bhajiyas, and served with peppy chutneys.
The dabeli stuffing is flavoured with a special dabeli masala, which gives it a unique taste, and we have also added some masala peanuts to add a bit of crunch to the filling. Remember to squeeze the moist bread slices well before adding the stuffing and shaping it, because it will absorb a lot of oil if it is watery.
Serve juices like Coconut and Orange Drink , Fruity Mango Juice or Mara Mara Juice to complement these spicy, chatpatta bhajias.
Dabeli Bhajiya recipe - How to make Dabeli Bhajiya
Preparation Time: Cooking Time: Total Time:
Makes 35 bhajiyas
For The Dabeli Stuffing
2 tbsp dabeli masala
1 tbsp oil
1/2 cup finely chopped onions
1/2 tsp chilli powder
1/4 cup khajur imli ki chutney
1 tbsp garlic chutney
2 cups boiled , peeled and mashed potatoes
1 tsp lemon juice
salt to taste
1/4 cup masala peanuts
Other Ingredients
35 fresh bread slices
oil for deep-frying
For Serving
garlic chutney
khajur imli ki chutney
- Method
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the dabeli masala and chilli powder and sauté on a medium flame for a few seconds.
- Add the khajur imli ki chutney, garlic chutney, potatoes, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the masala peanuts and mix well. Keep aside to cool slightly.
How to proceed
- How to proceed
- Trim the sides of all the bread slices on a clean, dry surface and trim the sides. Keep aside.
- Place a bread slice on a clean, dry surface, dip it lightly in a bowl of water and squeeze it lightly between your palms to remove the excess water.
- Place a little stuffing in the centre of the bread, bring together all the sides towards the centre and seal it tightly to form a round ball.
- Repeat step 2 and 3 to shape 34 more bhajiyas.
- Heat the oil in a non-stick kadhai and deep-fry a few bhajia at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with garlic chutney and khajur imli ki chutney.
Dabeli Bhajiya Video by Tarla Dalal
| Energy | 87 cal |
| Protein | 1.9 g |
| Carbohydrates | 12 g |
| Fiber | 0.2 g |
| Fat | 3.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 28.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1.3 mg |
| Folic Acid | 3.4 mcg |
| Calcium | 4.8 mg |
| Iron | 0.3 mg |
| Magnesium | 3.6 mg |
| Phosphorus | 6.7 mg |
| Sodium | 0.8 mg |
| Potassium | 23.2 mg |
| Zinc | 0.1 mg |