Kutchi Dabeli (Onion free/ Garlic free)

Its a tangy Gujarati snack...
I learnt this recipe from my dear friend Urvi, who is an amazing cook.

Ingredients:

• Filling:
•  Potato: 4-5 (Boiled and mashed)
• Salt
• Oil: 4-5 tbsp 
• Buns (Cut each bun from center to form 2 halves )
• Coriander leaves (chopped)
• Butter (to roast buns)
• Very fine sev: 1 cup
• Roasted salted peanuts: 1/2 -1 cup
• Pomegranate seeds 
• Dabeli Masala: (can be stored in air tight container for 4 months in fridge and outside for 1 month)
• Coriander seeds: 1/8 cup
• Jeera: 1/2 tsp
• Saunf: 1/2 tsp
• Black cardamom: 1/2 (a very small one) (In case, you don't have this, use green cardamom)
• Black peppercorn (Whole): 1/2 tsp
• Cloves: 1/2 tbsp
• Dry Tamarind : 3/4 tbsp (Important Ingredient: It goods good tangy taste)
• Black stone flower: 1/2 tbsp 
• Cinnamon stick (Dalchini): 1/2 stick ( a small piece)
• Dessicated coconut: 2 tbsp
• Kashmiri Red chilli: 2 tbsp
• Ginger pwd: 1/2 tsp
• Sugar: 1/2 tbsp 
• Salt: to taste
• To be added at the end:
• Citric acid: a pinch
• Sugar: 3/4 tbsp
• Oil: a little less than 2 tbsp(~1.75 tbsp) (Don't add peanut oil)
• Dessicated coconut: 3/4 tbsp
• Sweet (Tamarind) chutney:
• Tamarind soaked in water: a small ball 
• Sugar: 3-5 tbsp/ dates: 4-5 (deseeded and soaked in warm water.)
• water
• Red chutney:
• Tomato - 1/2 ( Optional-You can boil to remove rawness of tomato)
• Whole dry Red chilli: 1
• Jeera: 1/4 tsp
• Salt
• Oil: 1 drop
• Water

Method:

• Dabeli Masala:
• In a pan, dry roast on low flame :
• coriander seeds, jeera, saunf, black cardamom, black pepper corn, clove, imli, black stone flower
• Now add Dalchini. Cook for 1-2 mins and turn off the flame.
• Now add dessicated coconut ( 2 tbsp). Mix well. Turn on the flame and roast for 1/2 a minute. Coconut will change colour.
• Now cool all masalas. While they are still warm, grind them. While grinding, just turn on and off the mixi every few seconds until they grind (Turn off/ turn on- turn off / turn on)- don't churn for too long. 
• Now add kashmiri red chilli, ginger pwd, salt and sugar (1/2 tbsp)
• Grind again (Turn on/ turn off every few seconds). Mix well
• Take them out on a plate/ bowl.
• Add citric acid, sugar (3/4 tbsp), Oil ( less than 2 tbsp) and 3/4 tbsp dessicated coconut. Mix well.
• Store in air tight container. It will stay fresh for :
• 1 month if kept outside at room temperature and
•  for 5-6 months, if refrigerated.

• Sweet (Tamarind) chutney: (Don't add any salt or masala)
•  Sieve the tamarind pulp.
• In a pan, add tamarind pulp, sugar/ dates and ample water to make semi-viscous pulp.
• Boil and cook for 5-7 mins (until it doesn't taste raw). It should be sweet in taste.
• Keep it aside.

• Red Chutney (Spicy): 
• Grind all the ingredients. Consistency should be watery. Also, apply very little as it is very spicy.

• For Dabeli Filling: (You can store in air tight container in refrigerator for a week)

• Soak Dabeli masala (4-6 tbsp) in ample sweet tamarind chutney.

• In a pan, add oil (4-5 tbsp), mashed potato and salt. Mix well and cook for a few minutes.
• Now add dabeli masala soaked in sweet tamarind chutney. Mix well until the moisture evaporates.
• Sprinkle coriander leaves on them.

• Take a bun. Halve it from the centre.
• Put some Imli chutney (optional- as we have already put it in mashed potatoes), red chutney, aloo stuffing and some salted peanuts.
• Apply butter on all sides of buns and toast them to tawa to make them crispy on all sides.
• Decorate with sev.
• Ready to serve.

PS:

• You can store potato filling (mixed with sweet chutney and dabeli masala) in air tight container in refrigerator for a week.
• Dabeli Masala: Store in air tight container. It will stay fresh for :
• 1 month if kept outside at room temperature and
•  for 5-6 months, if refrigerated.