Kutchi Dabeli

 

Ingredients :

For Dabeli Masala:

Bay leaf 1

Cloves 1 tsp

Cinnamon stick 1 inch

Cardamom 2

Star anise 1

Dagad phool 1

Coriander seeds 1/4 cup

Black peppercorns 1 teaspoon

Cumin seeds 1 tablespoon

Fennel seeds 1 teaspoon

Sugar 1 tablespoon

Amchur powder 1 teaspoon

Black salt 1 teaspoon

Desiccated coconut 2 tablespoon

Kashmiri red chilly powder 1 tablespoon

Salt to taste

Oil 1/2 teaspoon

Method:

Heat a pan on medium flame, add the whole spices and salt and roast them until they are fragrant. Switch off the heat and let it cool. Now transfer it to a grinding jar  and add kashmiri chilly powder, sugar, amchur powder, desiccated coconut, black salt and salt and grind them into a fine powder. Remove it in a bowl and add oil. Mix well and store it in a airtight container. 

For Masala Peanuts :

Peanuts 2 cups

Red chilly powder 2 tablespoon

Turmeric powder 1/2 teaspoon

Black pepper powder 1/4 teaspoon

Amchur powder 1/2 teaspoon

Black salt 1 teaspoon

Black pepper powder 1/4 teaspoon

Dabeli masala powder 3 tablespoon

Powdered sugar 1 tablespoon

Salt to taste

Oil 1 tablespoon

Method :

Heat a pan on low flame and dry roast the peanuts until golden brown. Now, add all the ingredients mentioned above and mix well.

For Red Garlic chutney:

Whole red chilies 15 (soaked)

Garlic 8 - 9 cloves

Cumin powder - 1 teaspoon

Black salt 1 teaspoon

Salt to taste

Water as required

Method :

Add the soaked red chillies to a grinding jar and further add all the ingredients mentioned above and grind them to a fine paste.

For Dates sweet chutney:

Dates 1 cup

Tamarind pulp 1/2 cup

Jaggery 1/2 cup

Cumin powder 1 tablespoon

Kashmiri chilly powder 2 tablespoon

Asafoetida 1/2 teaspoon

Dry ginger powder 1/2 teaspoon

Black salt 1 teaspoon

Salt to taste

Method :

Heat oil in a pan, add cumin seeds, red chilly powder, dry ginger powder, black salt, the tamarind pulp, dates, jaggery and water. Mix everything well and cover and let it cook on medium flame for 15-20 minutes. Stir in short intervals and check for the consistency. It need not be very thick. Once done, sieve and strain the chutney nd let it cool down completely. Store and use it accordingly. 

For Dabeli filling:

Potatoes 3

Cumin seeds 1/2 teaspoon

Asafoetida a pinch

Turmeric powder 1/2 teaspoon

Red chilly powder 1 tablespoon

Dabeli masala powder 1 tablespoon

Amchur powder 1/2 tablespoon

Coriander leaves chopped 1 tablespoon

Salt to taste

Oil 1 teaspoon

Method :

Heat oil in a pan, add cumin seeds , asafoetida, dabeli masala powder and the boiled and mashed potatoes. Add amchur powder, turmeric powder and red chilly powder and give it a good stir. Transfer it to a bowl and garnish it with coriander leaves and pomegranate seeds.

Other ingredients :

Pav 4

Onion finely chopped 1

Nylon sev

Pomegranate 1/2 cup

Coriander leaves chopped

Butter as required

Method:

Now that all the elements are ready, the next step is to assemble everything. Slice the pav in half keeping two sides open and the other two closed to make like a pocket. Spread the sweet chutney, a scoop of dabeli filling, red garlic chutney, masala peanuts, some more dabeli filling, some more sweet chutney and onions. Close and toast the pav from all sides over a pan using butter. Coat the toasted pav with nylon sev and serve immediately.