To make dabeli, first prepare the dabeli masala. Take a non-stick pan and add all the spices. Turn on the gas flame and roast the spices for 5 to 10 minutes. Let the roasted spices cool down. Now, take a mixer jar and grind all the ingredients to make the dabeli masala.
Next, take a pressure cooker, add potatoes, salt, and water, and cook for 3 to 4 whistles. Turn off the gas flame and let the cooker cool down. Peel the potatoes and mash them well using a masher.
Now, take a non-stick pan, heat some oil, and add 3-4 tbsp of the dabeli masala. Lower the flame and cook the masala for 1 to 2 minutes. Add the mashed potatoes to the pan and mix well. Add a little water and let the potatoes cook on low heat for 4 to 5 minutes. Taste the mixture, and if you feel that salt or red chili powder is less, adjust it according to your taste. Add chopped green chilies and fresh coriander, mix again, and turn off the gas. The aloo masala for dabeli is ready.
Now, let’s make the dabeli. Take pav (bread) and cut it in half using a knife. Spread one spoonful of tamarind chutney and green chutney on it. After applying the chutney, fill the pav with the aloo masala. Add peanuts, pomegranate seeds, and plain sev. Close the pav properly.
Take a non-stick tawa, apply butter on it, and spread it evenly. Place the prepared dabeli pav on the tawa and toast it well on both sides. Once done, turn off the gas. Serve the hot dabeli with tamarind chutney, green chutney, or garlic chutney.
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