Gujarati

DABELI

Dabeli is a popular street food from Saurashtra region of Gujarat. It’s a spicy, tangy, and flavourful snack made with pav (maida/atta bun) stuffed with a mixture of mashed potatoes, chutneys, and spices, and garnished with pomegranate, peanuts, and sev. Here’s how to make it:

Ingredients:

For the Filling:

• 3 medium-sized potatoes (boiled and mashed)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• Salt to taste
• 1-2 tbsp tamarind chutney
• 1-2 tbsp date chutney (optional)
• 1 tbsp sugar (optional)
• 2 tbsp chopped coriander (cilantro)
• 1 tbsp lemon juice

For Garnishing:

• 1/4 cup pomegranate seeds
• 1/4 cup roasted peanuts (crushed)
• 1/4 cup sev (crispy chickpea noodles)
• Fresh coriander leaves

Instructions:

Preparing the Dabeli Masala

To add an extra layer of flavor, you can make your own Dabeli masala. Dry roast 1 tbsp each of coriander seeds and cumin seeds, 1 tsp fennel seeds, 2 dried red chilies, 1-inch cinnamon stick, 2 cloves, and a pinch of black peppercorns. Once roasted for a couple of minutes, grind them into a fine powder. This masala will give the filling its signature taste.

Making the Potato Filling which is going to burst in your mouth

1. Heat the oil in a pan and add mustard seeds and cumin seeds. Let them splutter for a few seconds. Add asafoetida (hing) and turmeric powder, followed by the homemade Dabeli masala.
2. Add the mashed potatoes: Add the boiled, mashed potatoes to the pan and mix well, ensuring they are coated with the spices.
3. Spice it up: Add red chili powder, garam masala, cumin powder, and salt. Stir everything together.
4. Add tamarind chutney for tanginess
5. Finishing touches: Stir in fresh chopped coriander leaves. Let the filling cook for a few more minutes, allowing all the flavours to blend.

Step 3: Toast the Pav

1. Slice the pav horizontally, leaving one side intact. Heat some butter in a pan or tawa.
2. Toast the pav: Place the pav on the pan, cut side down, and toast it until golden brown and crispy. You can also apply a little butter on the inside before toasting for extra richness.

Step 4: Assemble the Dabeli

1. Stuff the pav: Take one toasted pav and spread a generous amount of the potato filling onto one half of the bread.
2. Garnish: Top the filling with pomegranate seeds, crushed roasted peanuts, sev, and a little extra coriander.
3. Close the pav: Press the pav together to ensure the filling stays intact.

COMFORTING FOODS TO HAVE (Marathi)

Vada Pav, know as the “Indian burger,” is a popular street food from Mumbai. It’s a delicious and spicey snack made with a spiced potato fritter (vada) stuffed in a soft bun (pav) and served with flavourful chutneys. Here’s a step-by-step guide to making Vada Pav at home.

Ingredients:

For the Vada (Potato Fritter):

• 3 large potatoes (boiled and mashed)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp oil
• 1-2 green chilies (finely chopped)
• 1/2 inch ginger (grated)
• 1/4 tsp turmeric powder
• 6-8 curry leaves
• Salt to taste
• A handful of coriander leaves (chopped)

For the Batter:

• 1 cup gram flour (besan)
• A pinch of baking soda
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Water (to make a thick batter)

For the Chutneys:

1. Garlic Chutney: Garlic, red chili powder, coconut, and salt, blended into a coarse paste.
2. Coriander Chutney: Fresh coriander, green chilies, garlic, lemon juice, and salt, blended into a smooth paste.
3. Tamarind Chutney: Tamarind pulp, jaggery, spices, and water, simmered into a thick sauce.

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Instructions:

1. Prepare the Potato Filling:
   • Heat 1 tbsp oil in a pan. Add mustard seeds and cumin seeds. When they splutter, add chopped green chilies, grated ginger, turmeric powder, and curry leaves.
   • Sauté for a minute, then add the mashed potatoes and salt. Mix well.
   • Stir in chopped coriander leaves. Let it cool and shape the mixture into small balls.
2. Make the Batter:
   • In a bowl, mix gram flour, turmeric powder, red chili powder, and salt. Add water gradually to make a thick batter. Add a pinch of baking soda and mix well.
3. Fry the Vadas:
   • Heat oil in a deep frying pan.
   • Dip each potato ball into the gram flour batter, ensuring it is evenly coated.
   • Deep-fry until golden brown. Remove and drain on paper towels.
4. Prepare the Pav:
   • Slice the pav buns horizontally without cutting them entirely.
   • Toast them lightly with butter (optional).
5. Assemble the Vada Pav:
   • Spread garlic chutney on one side of the bun and coriander chutney on the other.
   • Place a fried vada in the center. Add tamarind chutney if desired.
   • Press gently to close.
6. Serve:
   • Serve hot with fried green chilies on the side for an authentic Mumbai street-food experience.