The number of street food items in India is just off the charts. A billboard in the Los Angeles airport terminal says the New York has over 4,000 street food vendors. Well, a small area in Delhi like Chandni Chowk probably has 10,000 - and it's not just about the numbers, the variety too is crazy. But one street food dish that you will rarely find in North India or for that matter anywhere outside the Gujarat - Maharashtra area is Dabeli. At first look it may look like a decorated Vada Pav but the taste is completely different and really indulgent. Hop on....
Ingredients (8 dhabeli)
Dabeli Masala
2 tbsp coriander seeds
1 tbsp cumin
4 dried red chillies
2 inch piece of cinamon
2 cloves
For filling
4 boiled medium size potato - mashed
Dabeli masala
2 small onions chopped
1 tomato chopped
1/2 tsp turmeric
1 tsp lemon juice
1/2 cup fresh coriander chopped
Salt
Oil
Spicy Peanuts
1/2 cup Salted peanuts
1/4 tsp Asofotedia
1/2 tsp degi mirch (or paprika)
1/2 tsp salt
For Assembly
8 Buns - the buns are key here. The softer the better, you want the to provide the base, not overpower the flavors. We used the morning buns available in S. Korean bakeries, try to find a good bakery near you.
Red garlic chutney - see here for recipe
Sweet tamarind chutney - you find this at Indian stores. We will come up with a recipe soon
Bhujia
Butter
Pomegranate seeds (optional)
Method
1. Dry roast dabeli masala for 2-3 mins and then grind.
2. In a pan, heat oil and then saute onion till golden brown. Now add tomato to it. Add turmeric and salt and let it cook for 3-4 mins on slow with lid on.
3. Add Dabeli masala to it and then add mashed potatoes to it.
4. Mix it well and also add coriander leaves to potato mix.
5. For preparing spicy peanuts, dry roast peanuts and once they start to lose a bit of the oil, take them off the heat and add the masalas and salt.
Now assemble
1. Toast the buns in generous amounts of butter - don't go easy here if you wish to get transported to the lanes of Ahmadabad
2. Put red dry chutney on one bun and sweet chutney on other side.
3. Make a ball of potato mix and keep it on red chilly powder bun. Top it with bhujia / sev and spicy peanuts.
4. You may add pomegranate, most recipes call for it, but we tend to not like it in such dishes. Cover it with other bun and enjoy
Ingredients (8 dhabeli)
Dabeli Masala
2 tbsp coriander seeds
1 tbsp cumin
4 dried red chillies
2 inch piece of cinamon
2 cloves
For filling
4 boiled medium size potato - mashed
Dabeli masala
2 small onions chopped
1 tomato chopped
1/2 tsp turmeric
1 tsp lemon juice
1/2 cup fresh coriander chopped
Salt
Oil
Spicy Peanuts
1/2 cup Salted peanuts
1/4 tsp Asofotedia
1/2 tsp degi mirch (or paprika)
1/2 tsp salt
For Assembly
8 Buns - the buns are key here. The softer the better, you want the to provide the base, not overpower the flavors. We used the morning buns available in S. Korean bakeries, try to find a good bakery near you.
Red garlic chutney - see here for recipe
Sweet tamarind chutney - you find this at Indian stores. We will come up with a recipe soon
Bhujia
Butter
Pomegranate seeds (optional)
Method
1. Dry roast dabeli masala for 2-3 mins and then grind.
2. In a pan, heat oil and then saute onion till golden brown. Now add tomato to it. Add turmeric and salt and let it cook for 3-4 mins on slow with lid on.
3. Add Dabeli masala to it and then add mashed potatoes to it.
4. Mix it well and also add coriander leaves to potato mix.
5. For preparing spicy peanuts, dry roast peanuts and once they start to lose a bit of the oil, take them off the heat and add the masalas and salt.
Now assemble
1. Toast the buns in generous amounts of butter - don't go easy here if you wish to get transported to the lanes of Ahmadabad
2. Put red dry chutney on one bun and sweet chutney on other side.
3. Make a ball of potato mix and keep it on red chilly powder bun. Top it with bhujia / sev and spicy peanuts.
4. You may add pomegranate, most recipes call for it, but we tend to not like it in such dishes. Cover it with other bun and enjoy
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