This has been the longest that I have gone without a post. And it makes me uncomfortable.
More so because I wasn’t sick or busy. Perfectly hale, hearty and enjoying all the interesting posts and doing things that I usually do. And yet, I couldn’t write.
Every now and then I need some motivation. He calls it kick, but I know he means literally 🙂 Well, with no inspiration, I tend to do what I did. Procastinate. Hope dully, that maybe tomorrow I would be stimulated enough to publish. Ah! But things take their own time to happen. Even a post.
This bug is quite common with bloggers I hear. Every now and then I have blogger friends who disappear and then magically re-emerge. It’s a consolation. I am not the only one – I hear myself say. So, I put my feet up and bask in this self-imposed sabbatical. Waiting for things to happen on their own.
Dabeli. Spicy sweet crisp fun snack sold on the streets of Mumbai and Gujarat, this little guy has more fans than I could ever imagine. When you borrow the paav from the vada pav and steal some bhaaji from paav bhaji, decorate it with pomegranates, spicy peanuts and chutneys of various kinds, and finally sprinkle the highly aromatic dabeli masala, what you get is this crisp yet soft mushy paav meal which would satisfy those tiny hunger cravings.
Making the masala at home is a breeze, but still if you don’t have the time or resources to do so, it is easily available in any Indian store.
Now, like with any chaat/Indian street side junk, prepping this dish is elaborate, but assembling is fun and gets done in minutes.
A scroll view of all that you need to make one fresh crunchy Dabeli –
Take one dinner roll or paav, slice it into two neat halves –
Smear some prepared potato mixture –
Top with assorted paraphernalia according to taste –
This is how it looks from the insides –
Slide the cap on –
Roast on a flat griddle till crisp and crunchy –
Enjoy with a glass of chilled lemonade –
The recipe –
Serves 4-5 people:
- 6 dinner rolls or paav or buns
- 12 heaped tablespoons of potato masala(recipe below)
- 6 teaspoon of dabeli masala(recipe below)
- 1/2 cup roasted spicy peanuts
- 1/2 cup pomegranate
- 1/2 cup sev
- garlic chutney(recipe below) as per taste – optional
- tamarind chutney as per taste
- coriander leaves to garnish
- Bit of butter to roast the rolls
For the potato Mixture: 4 boiled potatoes-peeled and mashed, 1 onion-minced, 2 tsp dabeli masala, 1 tsp of oil, a pinch of hing or asafoetida, 1/2 tsp cumin/jeera, 2 tsp tamarind dates chutney, 2 tbsp coconut-grated, 2 tsp pomegranate. Water as required.
For the Dabeli masala: 3-4 whole dry red chilies, 2 cloves, 1/2 inch stick of cinnamon, 1 tsp cumin seeds, 10-12 peppercorns, 1 tsp coriander seeds
For the garlic chutney: 2 dry red whole chilies, 7-8 pods of garlic, salt to taste and juice of 1/2 a lemon
For the dabeli masala: Dry roast all the ingredients on a flat griddle or a pan for 3-5 minutes or until aromatic. Cool the spices. Grind to a fine powder. Store in an air-tight glass bottle and use as required.
Note: I live in a very humid hot place so I usually refrigerate all my freshly ground masalas. So do as you deem fit.
For the garlic chutney: soak red chilies in water for about 15 minutes or so. Grind the soaked red chiles along with garlic pods, salt and lime to a smooth paste. Use as less water as possible for grinding.
For the potato mixture: Mash the boiled peeled potatoes roughly. Heat oil in a skillet. Splutter the cumin, fry onions till they turn pink. Sprinkle hing. Now mix dabeli masala powder that you made in the tamarind chutney. keep aside. Throw in the mashed potatoes, Now add the tamarind dabeli masala mix. Season with salt. Get all the pan ingredients together. Mix it well. Spread this mixture in a shallow bowl of plate. Decorate with grated coconut, pomegranate and coriander leaves. Use when you are ready to assemble the dabeli.
Spread all your prepared ingredients on the counter top. Put a flat griddle on fire. Slice each pav into two equal halves.
Apply garlic chutney on one side of the half, and tamarind chutney on the other side.
Spread 1-2 tbsp of potato mixture on one side.
Top with chopped onion, coriander leaves, roasted peanuts, sev and pomegranate.
I even added some more grated coconut!
Close the entire assembly with the other bun. Roast lightly on a flat griddle using a bit of butter.
Note: Its chaat! So you can tweak change substitute what you like and what you don’t accordingly! There is no hard and fast rule. Those who don’t like garlic, you can replace it with mint coriander chutney. It works just as fine.
Contributing to Angie’s Fabulous Fiestas is always a pleasure! Am taking this Indian yummiliocus chaat to her 41st!! Come, take a peek. You are gonna love all that you see!