Dabeli Recipe Kit Recipe

About this recipe

Experience the authentic flavors of Gujarat with our Dabeli Recipe Kit! This kit includes all the essential ingredients and spices to create the perfect dabeli, a beloved Indian street food known for its bold and vibrant taste. From aromatic cumin and fennel seeds to tangy date and tamarind chutney, every component is thoughtfully selected to deliver an authentic experience. Follow our easy step-by-step instructions to prepare the flavorful potato filling, enhanced with Kashmiri chili powder, turmeric, and a hint of garlic and ginger paste. Add a delightful crunch with roasted peanuts and pomegranate seeds, and serve it all inside soft pav buns toasted with clarified butter. Whether you're hosting a gathering or indulging in a comforting treat, this kit makes it simple to recreate the magic of street-style dabeli in your own kitchen. Order now on the AnyFeast website or app and enjoy a stress-free cooking experience tailored for Indian kitchens and busy schedules!

Ingredients

• - Rajah Jeera Whole Cumin Seeds
• - Holland & Barrett Jumbo Blanched Peanuts 200g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Weikfield Date & Tamarind Chutney
• 120G Alpenzu Clarified Butter, 120G
• 100G Greenfields Brown Mustard Seeds, 100G
• 1 Kg Potato Red 1Kg
• 100G Top-Op Anardana Pomegranate Seeds 100g
• 100 G Saras Turmeric Haldi Powder
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums
• 190G Natco Garlic & Ginger Paste, 190G
• 100G Natco Kashmiri Chilli Powder, 100G
• 85G Rajah Whole Fennel Seeds 85G

Instructions

1. 1. Heat 1 tbsp oil in a pan. Add 1/2 tsp brown mustard seeds and let them splutter. Add 1/4 tsp cumin seeds and 1/4 tsp fennel seeds.
2. 2. Add 1/4 cup finely chopped onions and sauté until translucent. Add 1/2 tsp garlic & ginger paste and sauté for a minute.
3. 3. Add 1/2 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 tsp dabeli masala, and salt. Mix well.
4. 4. Add 1 cup boiled and mashed potatoes. Mix thoroughly and cook for 2-3 minutes. Add 1 tbsp tamarind chutney and 1 tbsp date chutney. Mix well and set aside.
5. 5. Slice 4 pav buns horizontally. Lightly toast them on a pan with clarified butter until golden.
6. 6. Spread a layer of garlic chutney on the inner sides of the pav buns. Fill each pav with the prepared potato mixture.
7. 7. Top with finely chopped onions, pomegranate seeds, roasted peanuts, and sev. Press gently to secure the filling.
8. 8. Serve hot with extra sev and chutneys on the side.