Dabeli-Karth Food Factory

Gujarati food is very healthy as well as tasty. It is light and can be easily prepared at home. Dhokla, khandvi, khakhra, fafda are Gujarati dishes, that are famous all around the globe. Apart from all these dishes, dabeli is also a Gujarati dish and is very popular. It is a  snack prepared with pav and potato. It is called dabeli because in Gujarati dabeli means pressed. While toasting the pav, they press it, that’s why it is named dabeli.

Dabeli-Karth Food Factory
Via: Envato

Dabeli was originated in Mandvi and was invented by two people Keshav Ji Gaba and Mohan Bhai Bavaji. It is prepared with a boiled potato mixture stuffed inside a pav or bun. Then, it is toasted with butter, served with chutney, and garnished with sev and pomegranate pearls. Dabeli is prepared with a signature dabeli masala, the Mandvi dabeli masala is very famous. It is a staple food of Gujarat and Maharashtra.

Pav-Karth Food Factory
Via: Google

Scroll down for the dabeli recipe.

Per serving contains 199 kcal

  • Carbohydrates: 47 g
  • Protein: 12 g
  • Fat: 142 g
Prepare time: 25-30 min
Cook: 5 min
Ready in: 35 min

 

Ingredients

For dabeli masala

  • 1/2 cup coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 4 nos black cardamom pods
  • 2 nos star anise
  • 2-3 cloves
  • 10-15 black peppercorns
  • 1 tbsp white sesame seeds
  • 2-inch cinnamon stick
  • 2-3 bay leaves
  • 2-3 dry Kashmiri red chili, broken in half
  • 2 tsp black salt
  • 1 1/2 tsp red chili powder
  • 1/4 tsp asafoetida
  • 1/3 cup dry coconut, grated
  • 2 tbsp peanut oil
  • 2 tsp sugar

For red garlic chutney

  • 10-12 dry Kashmiri red chili, soaked
  • 10-12 garlic cloves
  • salt to taste
  • 1 tsp sugar
  • 1/2 tsp red chili powder
  • 2 tsp peanut oil
  • 1/4 cup peanut

For masala peanut

  • 1/3 cup roasted peanut
  • 2 tbsp dabeli masala

For onion mixture

  • 1 tsp lemon juice
  • 2 medium onion, roughly chopped
  • 1 green chili, chopped
  • 1 tbsp coriander leaves, chopped

For filling

  • 3 nos boiled potatoes, grated
  • 2 tsp peanut oil
  • 2 tbsp prepared dabeli masala

For Assembling

  • tamarind chutney
  • red garlic chutney
  • nylon sev
  • pomegranate pearls
  • butter
  • 2-4 pav (buns)

Method

For dabeli masala

Potato Filling-Karth Food Factory
Via: Google
  1. In a pan, add coriander seeds, cumin seeds, fennel seeds, black cardamom, star anise, cloves, white sesame seeds, cinnamon stick, bay leaf, dry Kashmiri red chilli powder, asafoetida, and black peppercorns. Dry roast on low flame until fragrant.
  2. Transfer then into a bowl and add grated coconut and dry roast on low flame in the same pan.
  3. Transfer it into the same bowl and let it cool down.
  4. In a mixer grinder jar, add the roasted mixture and grind it into a fine powder.
  5. Now, transfer the prepared ground masala into a bowl and add peanut oil, sugar and mix well. Keep it aside for further use.

For red garlic chutney

  1. In a mixer grinder jar, add soaked Kashmiri red chilli, garlic, cloves, salt to taste, sugar, red chilli powder, peanut oil, peanuts, and little water. Grind it into a smooth paste.
  2. After that, transfer the chutney into a bowl and keep it aside for further use.

For masala peanut

  1. In a mixing bowl, add roasted peanut, prepared dabeli masala, and mix well.
  2. Keep it aside for further use.

For onion mixture

  1. In a bowl, add chopped onion, green chilli, and coriander leaves. Mix well.
  2. Now add lime juice and again mix it properly.
  3. Keep it aside for further use.

For filling

  1. In a pan, add peanut oil, prepared dabeli masala. Mix well.
  2. Now, add grated potatoes, little water and cook on medium flame until it mixes completely.
  3. Then, transfer this mixture to a large flat plate and let it cool.
  4. Now, sprinkle prepared masala peanut, chopped onion mixture, nylon sev, and pomegranate pearls.

For Assembling

  1. Take a pav and slit it in the centre, and spread tamarind chutney on one side and red garlic chutney on another side.
  2. Now stuff the prepared aloo mixture into the pav and roll it into sev,
  3. After that, in a pan, add butter and toast the pav from both sides until golden brown.
  4. Lastly, garnish it with coriander leaves and pomegranate pearls.
Pomegranate Pearls-Karth Food Factory
Via: Envato

The tasty dabeli is ready to serve. Try this Gujrat’s staple dish at home and feel the traditional flavors of Gujarat.