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Dabeli

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 People
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 7 Big Potatoes
  • 3 Tbsp Dabeli Masala
  • 1 1/4th Cup Dates and Tamarind Chutney
  • 4 Tbsp Oil
  • 100 Gm Salted Butter
  • 50 Gm Roasted Salted Peanuts
  • 4 Medium Onions
  • 50 Gm Nylon Shev
  • 2 Pomegranates
  • 1/2 Cup Red Chutney
  • 24 Ladi Pav (Bread)
  • 2 Tbsp Water
  • Salt

Method
 

  1. Remove all the seeds from the pomegranate. 
  2. Finely chop onions.
For Stuffing:
  1. Boil the potatoes.
  2. Mash the potatoes.
  3. In a pot heat oil. 
  4. Add dabeli masala, mashed potatoes and salt.
  5. Let the mixture gets cool and then add dates and tamarind chutney. Mix well.
  6. Store the mixture in a bowl and add some pomegranate seeds.
Dabeli Assembly:
  1. Cut the ladi pav (bread) into half. Apply salted butter and slightly heat it on the pan till the butter is melted and the pav forms slight crust.
  2. Remove the pav from the pan.
  3. Add about 2 tbsp water to red chutney to make it pliable.
  4. Apply dates and tamarind chutney on one halve and red chutney on the other halve.
  5. Add potato mixture, pomegranate seeds, cut onion, roasted salted peanuts to the one halve of pav.
  6. Close both sides of the pav. Apply butter on both sides and again heat it on the pan till the sides form a slight crust.
  7. Remove the dabeli. Open it and add about 1 tsp nylon shev to each dabeli and serve.

Notes

Traditionally only dates and tamarind chutney is applied on the pav along with other ingredients. However I have observed that the red chutney adds a nice background kick of chili and garlic flavor to the dabeli.
You will need:
Dates and tamarind chutney
Red Chutney