Dabeli Bhajiya by Tarla Dalal

Dabeli Bhajiya by Tarla Dalal

Viewed 4911 times

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.




Recipe Description for Dabeli Bhajiya

Preparation Time: 
Cooking Time: 
Makes 35 bhajiyas
Show me for bhajiyas


Ingredients


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
  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  2. Add the dabeli masala and chilli powder and sauté on a medium flame for a few seconds.
  3. 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.
  4. Add the masala peanuts and mix well. Keep aside to cool slightly.

How to proceed

  1. Trim the sides of all the bread slices on a clean, dry surface and trim the sides. Keep aside.
  2. 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.
  3. 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.
  4. Repeat step 2 and 3 to shape 34 more bhajiyas.
  5. 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.
  6. Serve immediately with garlic chutney and khajur imli ki chutney.

Reviews



Subscribe to Free Weekly Food Mailer