Spacial Kutchhi Dabeli / Easy Mandvi Dabeli At Home

 Spacial Kutchhi Dabeli / Easy Mandvi Dabeli                                  At Home # 2022

                                                                                           By -  Chef Yash pawar

Dabeli, kutchi dabeli or twofold roti is a well known nibble food of India, starting in the Kutch or Kachchh locale of Gujarat. It is a sweet bite made by blending bubbled potatoes in with an extraordinary dabeli masala, placing the combination in a ladi pav (burger bun), and serving it with chutneys produced using tamarind, date, garlic, red chilies and different fixings. It is decorated with pomegranate and broiled peanuts.

INGREDIENTS

For Dabeli Masala, For Red Garliv Chutney & For Masala Peanut

1. Coriander seeds - 1/2 Cup.
2. Cumain seeds - 2 Tbsp.
3. Fennel Seeds - 1 Tbsp.
4. Black Cardamom - no. 4
5. Star anise - no. 2
6. Clove - no. 2-3
7. Black papper cons - no. 10-15 
8. WhitemSesame seeds - 1 Tbsp.  
9. Cinnamom stick - 2 Inch.
10. Bay leaf - no. 2-3
11. Dry kashmiri chilli, [ Broken in Half ] - no. 2-3
12. Black salt - 2 Tbsp.
13. Degi Red chili powder - 1 1/2 + 1 1/2 tsp.
14. Asafoetida - 1/4 tsp.
15.  Dry Coconut [ Grated] - 1/3 cup.
16. Penut oil - 2 Tbsp.
17. Sugar - 2 tsp 
18. Dry Kashmiri red chili [ Soaked ] - no. 10-12
19. Garlic cloves - no.10-12
20. Salt to taste
21. Suger - 1 tsp.
22. Degi Red Chilli Powder - no.10-12
23. Peanut oil - 2 Tbsp.
24. Peanut - 1/4 cup.
25. Roasted peanut - 1/3 cup.
26. Dhabeli Masala - 2 Tbsp.

METHOD

1. For Dabeli Masla, In a pan, add Coriander seeds, Cumain seeds, Fennel Seeds, Black Cardamom, Star anise, Clove,  Black papper cons.
2. Cinnamom stick, Bay leaf, Dry kashmiri chilli, Black salt, Degi Red chili powder, Asafoetida. Dry roast on low flame until the spices turn aromatic.
3. Transfer into the bowl. In the same pandry roast the grated coconut and transfer it into the same bowl. Let it cool down.
4. Transfer the mixture into the grinder abd grind it into fine powder.
5. Transfer the grinded masala into a bowl, add peanut oil, sugar and mix well. Keep it aside for further use.
6. For Red Chutney, In a bowl, add Soaked Kashmiri red chilli, garlic, Clove, salt to taste. suger, Degi red chilli powder, peanut oil, Peanut.
7. Transfer the mixture into a grinder add litte water and grind it into a smooth paste.
8. Transfer the chutney into a bowl and keep it aside for further use.
9. For Masala Peanut, In a bowl, add roasted peanut, prepared dabeli masala and mix well. Keep it aside for further use.

For Filling, For Onion mixture & For Assembling

INGREDIENT:

1. Boilded potatoes [ Grated ] - no. 3
2. Peanut oil - 2 tsp.
3. Prepared dhabeli masala 2 Tbsp. 
4. Medium Onion [ Roughly Chopped ] - no. 2
5. Green Chilli [ Chopped ] - no. 1
6. Coriander Leaves [ Chopped ] - 1 Tbsp.
7. Lemon Juice - 1 tsp.
8. Tamarind Chutney
9. Red garlic chutney
10. Nylon sev
11. Pomegranate pearl
12. Butter
13. Pav - no. 2-4

METHOD:

1. For filling, In a non-stick pan, add peanut oil, prepared dabeli masala mix well.
2. Add grated potatoes, little water and cook on medium flame until the masala mix completely.
3. Transfer the mixture into a parat and let it come to room tempreture.
4. On top of the mixture sprinkle prepared masala peanut, chopped onion mixture, nylon sev and pomegrante pearl.
5. For Onion mixture, In a bowl, add roughly chopped onion, green chilli, coriander leaves mix well.
6. Add lime juice and mix well. Keep it aside for further use.
7. For Assembling, First, slit the pav in the center and spread tamarind chutney one side and spread tamarind chutney one side on another side red garlic chutney.
8. Stuff the prepared aloo mixture into the pav.
9. Roll the debeli into sev.
10. In a non-strick pan, add butter and toast the pav from both the sides.
11. Make sure to turn slightly golden brown.
12. Garnish it with coriander spring and pomegranate pearl serve hot.