Dabeli

Yields: 4
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Tamarind Chutney
Ingredients
  • 2 tbsps Tamarind pulp
  • 3 Dates (pitted)
  • 4 tbsps Apple butter
  • 1 tbsp Jaggery (gor)
  • ¼ tsp Salt
  • ¼ tsp Red chili powder
  • ½ tsp Ground ginger
  • ¼ tsp Ground cumin
  • ⅛ tsp Ground cloves
  • ½ tsp Garlic (crushed)
  • 1 tbsp Green coriander (finely chopped)
  • Water (as needed)
Instructions
  1. Boil the dates in little water to soften, then blend smooth.
  2. In a saucepan combine dates, tamarind pulp, apple butter, jaggery, and ½ cup of water. Simmer for a few minutes to thicken.
  3. Add the spices and coriander, stir and simmer for a couple of minutes.
  4. Should appear like thin syrup.
Red Chili-Garlic Chutney
Ingredients
  • 2 tbsps Red chili powder
  • 1 tsp Cumin seeds
  • 1 tbsp Garlic (crushed)
  • ¼ tsp Salt
  • 1 tsp Lemon juice
  • 1 tbsp Water
Instructions
  1. Grind together to make a paste.
Dabeli Masala
Ingredients
  • 1 tbsp Cumin seeds
  • 1 tbsp Raw fennel seeds
  • 1 tbsp Black peppercorns
  • 1 tbsp Desiccated coconut
  • 1 tbsp Red chili powder
  • 2 tbsps Sesame seeds
  • 4 tbsps Coriander seeds
  • ½ tsp Amchur powder
  • ½ tsp Black salt
  • 2 sticks Cinnamon (2 inches)
  • 6 Cloves
  • 4 Dry red chilies
Instructions
  1. Dry roast all the ingredients, except chili powder, amchur powder and black salt, until fragrant and the color slightly darkens.
  2. Remove from heat and let cool.
  3. Grind to a powder and mix the remaining ingredients.
Filling
Ingredients
  • 1 tbsp Oil
  • ½ tsp Cumin seeds
  • ⅛ tsp Asafoetida (hing)
  • ½ cup Onion (finely chopped)
  • 1½ cup Mashed potatoes (3 medium potatoes)
  • Salt (to taste)
  • 2 tsps Dabeli masala
  • 2 tbsps Tamarind chutney
  • ¼ cup Green coriander (finely chopped)
  • ¼ cup Desiccated coconut
  • ¼ cup Pomegranate seeds
  • 4 Buns (for serving)
  • Red onion (finely chopped for garnishing)
  • Salted peanuts (slightly broken for garnishing)
  • Spicy sev (for garishing)
Instructions
  1. In a frying pan, heat oil on medium high and add cumin.
  2. When crackled, add hing and onions. Cook until slightly soft.
  3. Add mashed potatoes, salt, dabeli masala and tamarind chutney. Mix and cook for one minute.
  4. Remove from heat, spread on a plate, sprinkle chopped coriander, coconut and pomegranate evenly.
  5. Cut into four parts.
  6. To serve, spread tamarind chutney on one half of the bun and red chutney on the other half.
  7. Place one part filling on the bun.
  8. Top with garnish ingredients, sev being last.
  9. Make a sandwich.
  10. Repeat with remaining buns.