Dabeli Spicy Potato Sandwich
Ingredients
Spice Mix
- 1 red chili dry
- 1 teaspoon coriander (dhania) seeds
- 2 cloves (laung / lavang)
- 1/2 inch cinnamon (dalchini)
- 1/2 teaspoon cumin (jeera) seeds
- 4 black pepper
Filling
- 1 cup potato boiled and mashed (aloo)
- 2 tablespoons oil
- 1/2 teaspoon cumin (jeera) seeds
- 1/2 teaspoon salt
- Spice mix which we prepared that should be about 1 tablespoon
- 1 tablespoon tamarind paste (imli)
- 3 teaspoons sugar
- 1/2 cup water
Also Need
- 4 buns
- 2 tablespoons butter for cooking
To Serve
- 1/4 cup roasted and crushed peanuts
- 1/4 cup fine sev available in Indian grocery stores
- 1/4 cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces
- 3 tablespoons cilantro chutney (dhania chutney)
Instructions
- For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin seeds, cinnamon and black pepper, in a small pan on the medium heat for two minutes, spices will become very aromatic. Grind the spices to fine powder. This should make about one tablespoon.
- For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well.
- Add about half cup of water mix it and bring to boil, cook on low heat for about two minutes. Mix should be consistency of thick paste. Set aside.
How to Proceed
- Slice the buns into halves and toast the buns over skillet on medium heat using little butter both sides.
- Over one half of the bun put about ¼ cup of the filling, top it with chutney, pomegranate, peanuts and fine sev (you can find in Indian grocery stores), sandwich with the other half of the bun.
Dabeli Recipe: A Spicy Potato Sandwich
Dabeli is a beloved Indian street food that tantalizes taste buds with its spicy, sweet, and tangy flavors. Originating from the state of Gujarat, dabeli has gained popularity across the country for its unique taste and satisfying texture. This dabeli recipe offers a delightful culinary journey, combining aromatic spices, creamy potatoes, crunchy peanuts, and a medley of chutneys sandwiched between soft buns. Let’s delve into the art of making this irresistible dabeli.
Step 1: Making the Dabeli Masala
To begin, let’s prepare the dabeli masala. In a dry skillet over medium heat, roast the coriander seeds, cumin seeds, cloves, cinnamon stick, dried red chilies, fennel seeds, and peppercorns until fragrant. Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle. This aromatic dabeli masala forms the heart of the dabeli’s flavorful filling.
Step 2: Preparing the Potato Filling
Next, let’s create the savory potato filling. Heat oil in a pan over medium heat and add mustard seeds. Once the mustard seeds splutter. Now, incorporate the mashed potatoes into the pan along with the prepared dabeli masala. Mix well to ensure the potatoes are evenly coated with the spices. Drizzle in the tamarind chutney for a hint of tanginess and season with salt to taste. Allow the filling to cook for a few minutes until the flavors meld together beautifully.
Step 3: Assembling the Dabeli
Now comes the exciting part – assembling the dabeli sandwiches! Slice the burger buns in half and lightly toast them with a smear of butter on a hot griddle until golden brown. Spread a generous layer of the prepared potato filling onto the bottom half of each bun. Sprinkle roasted peanuts, pomegranate seeds, and chopped coriander leaves on top for added crunch and freshness. Drizzle a little more tamarind chutney over the filling for an extra burst of flavor. Finally, cover the sandwiches with the remaining bun halves and press gently to secure the layers.
Step 4: Serving and Enjoying
Once assembled, dabeli sandwiches are ready to be served and savored! For the authentic street food experience, garnish each sandwich with a generous sprinkle of sev – crispy chickpea flour noodles that add a delightful crunch. Serve dabeli sandwiches hot with extra chutneys on the side for dipping, if desired. These irresistible treats are perfect for picnics, parties, or simply as a satisfying snack any time of day.
Variations and Tips:
- For a twist on the classic recipe, try substituting the potato filling with paneer (Indian cottage cheese) or mixed vegetables for a vegetarian option.
- Experiment with different types of chutneys, such as mint chutney or to customize the flavor profile according to your preference.
- To make dabeli spicier, add chopped green chilies or a dash of chili powder to the potato filling.
- For a richer taste, spread a layer of butter on the toasted buns before assembling the sandwiches.
Benefits of Dabeli:
- Dabeli is a wholesome snack that provides energy and satisfies hunger cravings, making it ideal for a quick meal or on-the-go snack.
- Potatoes, the main ingredient in dabeli, are a good source of carbohydrates, fiber, and essential nutrients like vitamin C and potassium.
- The combination of spices in dabeli masala not only enhances the flavor of the dish but also offers various health benefits, including aiding digestion and boosting metabolism.
FAQs (Frequently Asked Questions):
Q: Can I make dabeli masala in advance?
A: Yes, you can prepare dabeli masala in large batches and store it in an airtight container for future use. This allows for quick and convenient assembly whenever the craving strikes.
Q: Can I adjust the spice level of dabeli according to my taste preferences?
A: Absolutely! Feel free to adjust the amount of dabeli masala or add more/less chili powder to suit your preferred spice level. You can also control the heat by choosing mild or spicy chutneys.
Other Recipes on Manjula’s Kitchen (H2)
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Chana Chaat (Spicy Chickpea Salad) Recipe
Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe
Raj Kachori (Crunchy Chaat) Recipe
These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
