Enchant this iconic street snack Dabeli that comes from Bhuj, with a slurp of masala chaass in between..
Dabeli is a quintessential Indian snack, which originated from the district of Kutch, Gujarat. It is famous in and around the state of Gujarat, and popularly called as kutchi Dabeli.
An Introduction On Dabeli:
A simple yet a delectable delight, kutchi dabeli has won many a hearts all over the world. This humble dish is famous all over India, and has even crossed the national borders. Its tantalizing taste and alluring flavor lingers in your mouth long after you devour it. Potato, the chief root vegetable of any North Indian dish, the core ingredient onion, the colorful chutneys which are remarkably delicious, the versatile pav which is used as a lucrative base for umpteen number of chaats, the silky sev a popular farsan, which has undoubtedly earned the monopoly of North Indian chaats, the indispensable garnishing agent lush green coriander leaves, the alluring pomegranate pearls which always finds its special spot in Gujarathi dishes, all combine together in a fantastic form to become the authentic kutchi Dabeli.
Food And Culture Of Gujarat:
Apart from its rich cultural heritage, Gujarat is well known for its reputed authentic cuisine which has traversed a long culinary journey, famous for its blend of flavors and distinct taste. Anything in Gujarat has a joyful connotation which always represents happiness and abundance that comes as an outcome of diligence, dedication,wit and aesthetic sense. Be it the art forms, dresses, handicrafts, fairs, temples, festivals, jewellery, dance, trade, business or food, fun and frolics this state has a distinct sign of magnificence which is always awe-inspiring and stunning at the very first glance. Moreover, with its breath-taking dance forms and fatabulous food varieties Gujarat attracts a huge number of tourists every year who come incessantly to enjoy the entire city with is marvelous wonders,especially during the festival seasons like dushera and diwali. Interestingly, the state celebrates about two hundred festivals in a year including the international kite festival which is celebrated duirng Makara Sankaranthi. Undoubtedly, for all the special occasions food is of prime importance which includes an umpteen number of delicacies, sweets, savouries, roti and rice varieties, sabzis, tadkas and tikkas.
A Sneak Peek Into The Street Foods Of Gujarat:
Streets in Gujarat are famous for its narrow lanes filled with farsan shops that delight us with every other delectable delicacy, which are also a huge tourist attraction. It is such an amusing sight to see the street vendors serving a gazillion dishes with such an ease and swiftness, that we keep gazing at them spell-bound just forgetting either to hold the plate or to pay the bill. We just can't imagine the crowd that gather in each chai tapri every day, to grab a quick snack or to have a satisfying slurp of sizzling chai while enjoying the soul-satisfying chit-chat in the midst of huge commotion and chaos. It is a common sight to see people having chai with fafda, accompanied with lip-smacking jilebi on week ends. The delectable dishes include dhokla, pathra, kandvi, pav bhaji, pani puri, sev puri, dhahi puri, ponkh, kachori,samosa, bhungara bateda, bhel and of course the scrupmtious da Beli, which comes with a burst of flavors.
The recipe of the simple yet flavorsome Da Beli that comes with an exceptional tangy, sweet and spicy Da Beli Masala that spruces up the whole dish. Try this out and treat yourself on a rainy evening along with chilly jaljeera.
Ingredients Required To Make Dabeli Recipe :
How To Make Dabeli Recipe
Heat a wok and tip in a little oil and add the measured quantity of boiled potatoes and mash them well. Also tip in the measured quantities of finely chopped onion, pomegranate and fresh coriander leaves.
Sprinkle some sev and masala peanuts along with a pinch of black salt and mix them altogether with a little oil or butter and let it saute for a minute or two. Turn off the flame and transfer the ingredients to a large bowl.
Heat the wok again and throw in the measured quantities of coriander seeds along with the sesame seeds and black peppercorns. Let the flame be in low-medium mode.
Stir in some fennel seeds and cumin seeds along with some dried red chilies and grated coconut. Add in a little red chili powder too for added flavor.
Let the flame continue to be in low-medium flame throughout and now add in the aromatic spices one by one (cloves, bay leaf, black cardamom, nutmeg, anise and cinnamon).
Finally add the amchur powder and rustle up altogether. When the whole mixture turns aromatic and crispy just turn off the stove and keep aside for a while.
When it cools down, drop it in a blender and make a coarse powder out of it. Now the dabeli masala powder is ready.
Soak 10-15 dried red chilies in hot water and let it remain for fifteen minutes at least.
After it cools down, drop it in a blender along with some garlic cloves.
Also add a teaspoon of sugar and a tablespoon of peanuts to it. Similarly sprinkle in a tablespoon of red chili powder and a teaspoon of amchur powder along with the required salt. Blend it altogether into a fine paste and now the yummy lashun ki chutney is ready.
Drop in the measured quantity of soaked tamarind and dates in a blender and make a fine paste out of it.
Transfer it to a bowl and keep aside.
The simple yet delicious dates tamarind chutney is ready now.
Heat a pan and just after a second or two toss over the measured quantity of peanuts and stir in. Tip in one or two pinches of kaala namak and follow it up with a teaspoon of kashmiri lal mirch.
Let it get roasted in high flame for two or three minutes and when it turns aromatic just turn off the flame and squeeze a lemon with a nice tilt.
Take a pav and gently slice it partially and smear the lashun ki chutney on one side using a butter knife. Similarly, apply the sweet chutney on the other side.
Fill up the pav with the tomato mixture with a large spoon and close it gently. Place it on a heated tawa and roast gently using a little ghee or butter preferably. When it turns golden brown flip to the other side and when it turns golden brown take it out and roll in on a plate of chopped onion, sev and coriander leaves.
Serve it hot with a cup of sizzling hot masala chai on a rainy noon.
Some Useful Observations:
- Use kashmiri lal mirch to make the lashun ki chutney to get the desired color and flavor.
- Store the dabeli masala powder in an air tight container and use it any time needed.
- Use nylon sev to make dabeli or any chaat items for that matter as it is silkier and softer than the regular sev. It is available at all Indian stores.
- You can prepare the chutneys and the potato filling in advance so that you can save much time if you prepare it for a kitty party, birthday, get together or any other special occasions.
- It is an appealing dish for a lunch-box or a tea-time snack because unlike many other snacks, this Da Beli tastes equally good even when served at room temperature or even chill.
- The lashun ki chutney can be used as accompaniments to many other day today dishes and therefore you can store it in the refrigertor and use whenever needed.
Ingredients
Directions
Heat a wok and tip in a little oil and add the measured quantity of boiled potatoes and mash them well. Also tip in the measured quantities of finely chopped onion, pomegranate and fresh coriander leaves.
Sprinkle some sev and masala peanuts along with a pinch of black salt and mix them altogether with a little oil or butter and let it saute for a minute or two. Turn off the flame and transfer the ingredients to a large bowl.
Heat the wok again and throw in the measured quantities of coriander seeds along with the sesame seeds and black peppercorns. Let the flame be in low-medium mode.
Stir in some fennel seeds and cumin seeds along with some dried red chilies and grated coconut. Add in a little red chili powder too for added flavor.
Let the flame continue to be in low-medium flame throughout and now add in the aromatic spices one by one (cloves, bay leaf, black cardamom, nutmeg, anise and cinnamon).
Finally add the amchur powder and rustle up altogether. When the whole mixture turns aromatic and crispy just turn off the stove and keep aside for a while.
When it cools down, drop it in a blender and make a coarse powder out of it. Now the dabeli masala powder is ready.
Soak 10-15 dried red chilies in hot water and let it remain for fifteen minutes at least.
After it cools down, drop it in a blender along with some garlic cloves.
Also add a teaspoon of sugar and a tablespoon of peanuts to it. Similarly sprinkle in a tablespoon of red chili powder and a teaspoon of amchur powder along with the required salt. Blend it altogether into a fine paste and now the yummy lashun ki chutney is ready.
Drop in the measured quantity of soaked tamarind and dates in a blender and make a fine paste out of it.
Transfer it to a bowl and keep aside.
The simple yet delicious dates tamarind chutney is ready now.
Heat a pan and just after a second or two toss over the measured quantity of peanuts and stir in. Tip in one or two pinches of kaala namak and follow it up with a teaspoon of kashmiri lal mirch.
Let it get roasted in high flame for two or three minutes and when it turns aromatic just turn off the flame and squeeze a lemon with a nice tilt.
Take a pav and gently slice it partially and smear the lashun ki chutney on one side using a butter knife. Similarly, apply the sweet chutney on the other side.
Fill up the pav with the tomato mixture with a large spoon and close it gently. Place it on a heated tawa and roast gently using a little ghee or butter preferably. When it turns golden brown flip to the other side and when it turns golden brown take it out and roll in on a plate of chopped onion, sev and coriander leaves.
Serve it hot with a cup of sizzling hot masala chai on a rainy noon.