Dabeli
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
(1 inch)
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 to taste and tamarind chutney to taste. Mix and cook for one minute.
4
Remove from heat, spread on a plate, sprinkle chopped coriander, coconut and pomegranate evenly.
5
Divide 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.