Thursday, November 7, 2013

Dabeli / Kutchi Dabeli


Burger Buns - 12
Soft Butter - 1/4 cup
Onions, chopped - 1 cup
Coriander Leaves, chopped - 1 cup
Pomegranate Seeds - 1/2 cup
Masala/Roasted Peanuts - 1/2 cup
Fine Sev - 3/4 cup

For Dabeli Masala:

Dry Red Chillis - 10
Coriander Seeds - 1 1/2 tbsps
Cumin Seeds - 1 tsp
Cinnamon Stick - 2" long piece
Cloves - 6

For Tamarind Dates Chutney:

Tamarind Extract - 2 1/2 tbsps
Pitted Dates, chopped - 1 cup
Jaggery, powdered - 1/2 cup
Red Chilli Powder - 1 1/2 tsps
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Salt to taste

For Garlic Chutney:

Garlic Cloves - 7
Dry Red Chillis - 7
Lemon Juice - 1 tbsp
Salt to taste

For Patties:

Potatoes - 4
Onion - 1 large
Vegetable Oil - 2 tsps
Tamarind Dates Chutney - 3 tbsps
Dabeli Masala - 1 tbsp
Asafoetida Powder - 1/4 tsp
Salt to taste


Preparing Dabeli Masala:

  1. Dry roast all the ingredients separately.
  2. Once cooled, blend it into fine powder.

Preparing Tamarind Dates Chutney:
  1. Wash the dates.
  2. Boil them in 1 1/2 cups of water until they turn soft.
  3. Add tamarind extract and jaggery powder. Cook until it thickens.
  4. Add red chilli powder, salt, cumin powder and coriander powder.
  5. Once cooled, blend into a smooth paste using a cup of water.
  6. Strain the mixture through a sieve.
  7. Refrigerate.

Preparing Garlic Chutney:
  1. Soak dry red chillis in hot water for 30 mins.
  2. Blend garlic cloves with soaked red chillis into smooth paste. 
  3. Add the water used for soaking chillis, salt and lemon juice.
  4. Blend again until well combined.

Preparing Patties:
  1. Peel and mash boiled potatoes.
  2. Chop onions.
  3. Heat oil.
  4. Add asafoetida powder. Saute for a few seconds.
  5. Add chopped onions. Saute until they turn translucent.
  6. Add mashed potatoes, dabeli masala, tamarind dates chutney and salt.
  7. Mix thoroughly until well combined. Turn off the heat.
  8. Once cooled, take large lemon sized portion of the mixture and press it gently between your palms to make a patty.
  9. Repeat the same with the remaining mixture.

  1. Heat a griddle.
  2. Drop 1/2 tsp butter on the hot griddle.
  3. When the butter melts, place bun halves on the griddle. Roast until golden brown.
  4. Smear 1/2 tsp butter on both the bun halves and flip the side. Roast until golden brown.
  5. Place a bottom half on a serving plate.
  6. Place a patty on top of the bottom half.
  7. Spread a tsp of tamarind dates chutney on the patty.
  8. Top it with 1/4 tsp garlic chutney.
  9. Spread 2 tbsps of chopped onions. 
  10. Sprinkle some chopped coriander leaves and then a few pomegranate seeds.
  11. Top it with a tsp of tamarind dates chutney.
  12. Sprinkle 1/2 dabeli masala powder.
  13. Now sprinkle 1 tbsp fine sev.
  14. Place 3-4 masala/roasted peanuts on top.
  15. Place the top half of the bun half and press it down gently.
  16. Sprinkle some chopped onions, coriander leaves, pomegranate seeds and fine sev on top.
  17. Serve.


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