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.
No comments:
Post a Comment