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Sunday, October 10, 2010


Ingredients: For 12-15 Dabeli

For the Masala
Oil : 1 Tsp
Whole Red Chili : 10-12 No.
Dhania Powder : 2 Tbsp
Grated Dry Coconut : 1/2 Cup
Jeera : 1 Tbsp
Shah Jeera : 1 Tsp
Kali Mirch(Whole Black Pepper) : 10-12 No.
Dal Chini (Cinnamon) : 2 No.
Loung (Clove) : 3-4 No.
Tej Patta (Bay Leaf) : 1 No.
Hing (Asafoetida) : 1/4 Tsp
Haldi (Turmeric) : 1/2 Tsp

For the Filling:
Boiled Potato : 1/2 Kg
Citric Acid Powder : 1/2 Tsp
Salt - Sugar : As per taste
Dhania(Coriander Leaves) : 2 Tbsp
Oil : 3 Tbsp

For the Dabeli
Pav(Bun) : 12-15 Nos.
Imli ki Chutney (Tamarind Chutney) : 1/4 Cup
Garlic, Red Chili Chutney : 1/4 Cup
Roasted Groundnut : 1/2 Cup
Finely Chopped Onions : 1/2 Cup [Use Onion Chopper]

Fresh Anar(Pomegranate) Seeds : 1/2 Cup
Butter : 5 Tbsp

1. For the masala heat oil is a frying pan and roast dry dhania. The add whole red chili and fry for sometime. Then add rest of the ingredients for the masala and fry for some time.
2. When the masala cools down grind it in a mixer.
3. Mash the potatoes.
4. Heat the oil, add mashed potatoes, ground masala, salt, sugar and citric acid.
5. Cut the pav from middle, apply little imli chutney and little lal mirch chutney. Then add the filling, groundnut, anar and chopped onions.
6. While serving apply little butter and heat it.


Richa Priyanka said...

oh i love dabheli! I have never tried making at home though..

Eat Hearty said...

You can try this recipe from my cookbook, it makes perfect Dabelis. Unfortunately I din't have a picture at the moment....will upload next time I make them.