Kutchi Daabeli

Daabeli originated in the Kutch region of Guajarat. It is a salty, spicy, tangy, sweet snack. Aloo masala is stuffed inside the ladi pav, garnished with onion, coriander leaves, pomegrante seeds and sev. Buttered & roasted crispy on tawa top.

Dabeli will not be good in all shops. If you keep hunting, if you are lucky you will end up finding a good one. Most of the shops sell only the sweetest ones. So tried to prepare at home suiting to our taste with an equal ratio of the different tastes and flavour. sharing with you the recipe.

Prepare the Daabeli Masala Powder

Ingridients :- (makes 3 Nos)

1. Potato - 2 medium sized
2. Jeera - 1/2 tsp
3. Butter / ghee / oil - 2 tbsp
4. Daabeli Masala - 1 tsp
5. Salt to taste
6. Water
7. Onion - 1
8. Pomegranate seeds - 2 tbsp
9. Coriander leaves - 3 tbsp
10. Sev - 2 tbsp (optional)
11. Garlic Groundnut chutney
12. Tamarind Chutney
13. Green spicy chutney
14. Pav bread

Procedure :- 

• Boil, peel and mash potatoes completely
• Heat oil in a wok, add jeera, daabeli masala and saute for 10 seconds
• Add mashed potatoes, salt and water and cook the mixture well to let the masala blend.
• Cook till water is absorbed completely and the masala becomes dry and thick
• Add pomegranate seeds, chopped coriander leaves, mix well and keep aside
• Take the pav, cut it in 'L' shape (i.e.) slit two sides keeping the other two intact.
• Apply tamarind chutney, garlic groundnut chutney, green chutney
• sprinkle some onion, stuff potato mixture
• heat a tawa, apply some butter, roast both sides of the pav till they become crisp
• sprinkle sev and chopped onions on the sides, yummy daabeli is ready to be relished!

If you don;t have time to make the chutneys separately, you can grind them together.  

1. Tamarind - lemon sized (soak till they become tender)
2. Dates - 8 nos (soak along with tamarind)
3. Jaggery - 3 tbsp
4. Green chillies - 5 nos
5. red chilli powder - 2 pinch
6. Coriander leaves - 1/2 cup
7. Mint leaves - 1/4 cup
8. Salt to taste

Grind the above ingridients together and use for daabeli and other chat items too.

Daabeli Masala

DAABELI MASALA

Ingridients :

1. Cloves - 1 tsp
2. Fennel seeds - 1/2 tsp
3. Black Pepper - 1/2 tsp
4. Coriander seeds - 1/2 tsp
5. Dry Ginger Powder - 1/2 tsp
6. Turmeric Powder - 1 pinch
7. Red Chilli - 6 Nos.
8. Mace - 3 or 4 blades
9. Star Anise - 2 nos
10. Bay Leaves - 2 nos
11. Black Cardamom - 2 Nos.

• Dry roast cloves, fennel seeds, black pepper, coriander seeds, red chilli, mace, star anise, bay leaves and black cardamom. 
• In a mixer put the roasted ingridients, dry ginger powder and turmeric powder. Grind little coarsely. 
• Allow it to cool and store in an air tight container

Batata Vada / Potato Vada

A Potato based flavourful & filling snack which also forms the patis for the famous Indian Burger aka Vada Pav.

Potato combined with spices, seasoned is shaped into balls and dipped in batter and deep fried in oil.  

Those who don't have time to sit for a detailed lunch, buy a vada plate or vada & pav, munch and go. A filling and delicious snack.

Ingridients :- (makes 5 to 6 Nos.)

1. Potatoes (medium) - 2 Nos
2. Ginger - 1" piece
3. Garlic - 5 big pods
4. Green chillies - 2 Nos
5. Coriander Leaves finely chopped - 2 tbsp
6. Salt to taste

for tempering :-

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1/2 tsp
4. Turmeric Powder - 1/4 tsp

For the batter :-

1. Gram flour - 2 tbsp
2. Rice flour - 1/2 tbsp (optional. you may use completely gram flour too. but this gives crispiness)
3. salt to taste
4. Turmeric powder -1 pinch

Procedure :-

• Boil, peel and mash the potatoes coarsely (leaving some chunks)

•  Finely chop coriander leaves and green chillies

• Peel and grate garlic as well as ginger

• Heat oil in a wok, add mustard seeds when they splutter, add jeera. 

• When it turns colour, add grated ginger-garlic and green chillies

• Saute for a minute

• Add turmeric powder, salt and the mashed potatoes

• mix well, cover and cook for 3 to 4 minutes by stirring in between.

• Remove from flame, let it cool

• Divide into equal portions 

 

• make small balls and slightly flatten them.

• Heat Oil for frying

• In a bowl add the gram flour, rice flour, salt, turmeric powder.

• Adding water little by little make a batter of dosa batter / cake batter consistency (i.e. should be slightly more than dropping consistency)

• When the oil is hot, dip the potato balls into the batter and put it in oil and deep fry till they turn golden brown.

• Transfer into an absorbent paper to remove excess oil

• Serve with the garlic groundnut chutney powder

Note :

1. Prepared the batter after putting the oil to heat up as it will avoid excess oil absorbtion.
2. The garlic chutney powder can be served as it is or in a little oil, fry some power, which will make them taste more crisp and then serve.
3. Even without chutney, the vadas taste good.

For Vadapav, serving proceudre, click here 

Garlic Groundnut Chutney Powder

Garlic Groundnut Chutney powder is a Maharashtrian Recipe which goes well with Chapathis, Rice and is also used in the very famous vada pav for garnishing. The advantage of the chutney powders is they have long shelf life of two to three months and comes handy. A simple yet lip smacking recipe.

Ingridients :-

1. Ground Nut - 1 cup
2. Garlic - 5 pods
3. Red Chillies - 5 nos
4. Salt to taste

Procedure :-

• Roast the ground nut and red chillies separately, allow them to cool.
• In a mixer add red chillies and garlic pods, grind.
• Add the roasted groundnut, salt and use whipper and grind coarsely giving frequent breaks and open the lid of the mixie jar to let the hot air out. (this is to prevent the oil oozing out due to heat generated during the grinding process)
• Cool and Store in an air tight container.