Kachhi Dabeli
Kachhi Dabeli
🧺 Ingredients
- Dabeli Masala:
- Whole Coriender Seeds4 Tbspn
- Sesame Seeds4 Tbspn
- Fennel Seeds(Variyari)3 Tbspn
- Cloves10-12 nos.
- Dry Red Chillies7-8 Nos.
- Cinnamon stick1 inch
- Kashmiri Red Chilli Powder1 Tbspn.
- For Stuffing:
- Boiled Potatoes4 Nos.
- Green Chilly2 Nos.
- Ginger1 Inch
- Butter1 Tbspn
- Oil1 Tbspn
- Cumin Seeds1tspn
- Asafoiteda (Hing)Pinch.
- Turmeric Powder1/4 tspn.
- Sugar3/4 tspn
- Lemon juice1 tspn.
- Salt to taste.
- For preparing Dabeli:
- Pav(Bun)8 Nos.
- Date & Temrind Chuttney1/2 Cup.
- Chilly Coriander Green Chuttney1/2 Cup.
- Finely Chopped Onion2 Nos.
- Peanut Masala1/2 Cup.
- PomegranateHalf Cup.
- Thin Sev1 Cup.
- Finely Chopped Coriander leaves1/2 Cup.
👨🍳 Method — step by step
Dabeli Masala:
In a pan, dry roast all the spices whole coriander seeds, sesame seeds, fennel seeds, cloves, dry red chillies and cinnamon stick till they start changing color. Let them cool for a while.
Blend them altogether in a food processor. Add red chilly powder to it and mix it well.
Masala is ready.
Dabeli Stuffing
In a pan, heat butter and oil together.
Add pinch of Hing and cumin seeds. Saute it for a while.
Add ginger and green chillies (Finely chopped). Saute it again for a while.
Add Bolied Messed potatoes and mix it well and let it cook for couple of minutes.
Season it with salt, sugar and freshly prepared Dabeli masala. Cook it for 2-3 minutes. Continuously stir in between.
Add lemon juice to it and mix it well.
Stuffing is ready. Let it cool for a minute or two.
Assemble Dabeli
Take fresh buns and Put a gentle deep cut from the middle. Don't make two parts of the bun.
On a flat pan, put some butter and saute buns from both the sides.
Open the bun cut, and apply green chuttney on one side and date temrind chuttney on the other side.
Put some dabeli stuffing inside.
Add some masala peanuts, sev, pomogranate, some finely chopped onion and close it well.
Again saute the prepared dabeli on a flat pan with butter from both the sides.
Take it on a dish and give it a bath of sev and garnish it with some pomogranate and butter.
Serve it hot with Date-Temrind chuttney and green chuttney.