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Dabeli

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, D, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 Pavs or medium buns

  2. 2 Potatoes - boiled, peeled & mashed

  3. 3 tablespoons 45ml Tamarind chutney - (refer chutneys)

  4. 2 tablespoons 30ml Green all purpose chutney - (refer chutneys)

  5. 1 tablespoon 15ml Peanuts roasted & halved

  6. 1/2 Pomegranate cleaned

  7. 2 tablespoons 30ml Coriander leaves finely chopped

  8. 1 tablespoon 15ml Onion finely chopped (large)

  9. 1/2 teaspoon 2 1/2ml Dhania powder

  10. 1/2 teaspoon 2 1/2ml Garam masala powder

  11. 1/2 teaspoon 2 1/2ml Amchoor - (dried mango powder)

  12. 1/4 teaspoon 1 1/3ml Black pepper powder

  13. 1/4 teaspoon 1 1/3ml Black maharashtrian masala - (refer masalas)

  14. 1/2 teaspoon 2 1/2ml Green chilli - ginger, garlic pastes (or grated or crushed)

  15. 1/2 teaspoon 2 1/2ml Powdered sugar

  16. Salt to taste

  17. 100 Butter - (approx.)

Instructions Jump to Ingredients ↑

  1. Mix both chutneys together till well blended. Keep aside.

  2. Mix half coriander into onions, keep aside.

  3. Mix all masalas, salt, remaining coriander into mashed potatoes.

  4. Mix with hand till well blended. Keep aside.

  5. Tear up each bun at its middle horizontally, keeping one edge intact.

  6. It should open out like a book. Keep aside.

  7. Take one bun, apply chutney mix liberally on both insides.

  8. Press a ladleful of potato mixture over chutney on lower part.

  9. Sprinkle some pomegranate and peanuts over potato mix.

  10. Press lightly into mixture. Close bun or pav.

  11. Press lightly and butter all sides, top and bottom.

  12. Heat a heavy flat griddle or tawa.

  13. Hold bun on side, press over tawa, turning to brown sides evenly.

  14. Then place flat and lightly brown top and bottom.

  15. Serve hot with tomato ketchup and chips.

  16. Making time:

  17. Masala 30 minutes (chutneys excluding)

  18. Assembling 15 minutes Makes: 6 dabelis Shelflife:

  19. Potato masala 1 month on freezing 2 days on refrigeration After assembling dabeli best fresh

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