DABELI

Ingredients

For the Dabeli Masala Powder

• 3 dried red chillies
• 10gms coriander seeds
• 10gms cumin seeds
• 6-7 cloves
• 2 inch piece of cinnamon stick

For the filling

• 3 boiled & mashed/grated potatoes, 
• 50 ml date & tamarind chutney
• 15 ml lime juice
• 20gms Dabeli masala
• 5gms sugar
• 12ml oil
• 15ml butter
• Salt to taste

Other ingredients

• 4 nos pav bread
• 10 gms masala peanuts
• 3-4 tbsp pomegranate arils
• 25 gms Nylon sev, as required
• 5 gms  finely chopped coriander leaves
• 100 gms  finely chopped onions
• Red chilli garlic chutney, as required
• Date & tamarind chutney, as required.                                                                                                                                                                                                                                                                                                                                                                                                                     

Chef of the day: Yeshwanth Verma (BCTCA 4th Sem)

 For the Dabeli masala powder

• Dry roast the ingredients in a skillet over low heat until fragrant. Transfer to a blender, let it cool completely, then blend to a fine powder.
• Heat oil in a heavy bottomed pan, add in roasted peanuts, toss it in the oil for a minute.
• Add red chilli powder, turmeric powder and salt to taste. Toss to coat the spices with the peanuts. Cook for another 2 minutes on medium heat. Switch off the heat, transfer to a plate.

For the filling

1. Heat oil & butter in a pan. Add mashed potatoes, along with salt, sugar, dabeli masala & 2-3 tablespoons of water. Mix well, and sauté until the spices are fragrant and cooked well.
2. Now add date-tamarind chutney and lime juice. Mix well, and cook till the mixture becomes dry and leaves the sides of the pan.
3. Transfer the mixture to a serving platter and spread it evenly, top with masala peanuts, finely chopped cilantro, chopped onions, pomegranate arils & nylon sev.

To assemble the dabeli

1. Slit the pav horizontally without cutting all the way through. Spread red chilli garlic chutney on one side and date-tamarind chutney on the other side of the pav.
2. Place a layer of the potato stuffing; top it with finely chopped onions and masala peanuts. Prepare the remaining 3 pav’s in the same way.
3. Heat 2 tablespoons of butter in a skillet, toast the dabeli on both sides, pressing it slightly, till done.
4. Roll the sides of the dabeli in nylon sev, so that the sev sticks to the mixture on all 3 sides. Serve with more masala peanuts & chopped onions on the side.