KUTCHI DABELI

 

KUTCHI DABELI

INGREDIENTS

Double roti / pav	2 slabs / 12 pieces
Sev	¼ cup
Onion chopped	1 no small
Masala peanuts	3 – 4 tbsp
Pomegranate pearls	3 – 4 tbsp
Chopped coriander leaves	2 – 3 tbsp
Green coriander chutney	¼ cup
Khajoor  / dates chutney	¼ cup
Butter	As required
STUFFING
Tamarind pulp	3 – 4 tbsp
Jaggery dissolved in 4 – 5 tbsp water	2 tbsp
Potatoes boiled and mashed fine	2 – 2 ½ cups
Salt	T.T.
Garam masala	¼ tsp
Pav Bhaji masala	½ tsp
Oil	1 tbsp

 

METHOD:

STUFFING

1.       Heat oil, add in the tamarind pulp and jaggery water. Fry them well till almost all the water evaporates from it.
 

2.       Now add in the garam masala pdr and pav bhaji masala pdr and again fry the masalas for half a min.

3.       Put the mashed potatoes along with salt and mix it up well to become a smooth mixture.
 

4.       Cool this stuffing mix.

5.       In a plate put the stuffing and smoothen it out.
 

 

6.       Sprinkle chopped onions and masala peanuts on it.
 

7.       Also sprinkle liberally all over the stuffing the sev, chopped coriander leaves and pomegranate pearls. Now your stuffing is ready.
 

GREEN CORIANDER CHUTNEY

8.       Mix together coriander leaves, cumin pdr, salt, green chillies and lime juice and grind it to a fine paste.

KHAJOOR OR DATES CHUTNEY

9.       Grind to a fine paste soaked dates, tamarind pulp, chilli pdr, salt, cumin pdr, cloves pdr, cinnamon pdr.

10.   Now bring this chutney to a boil and then cool.

ASSEMBLING

11.   Give a slit on to the pav to create a pocket in it or slice through 3 sides but leave it attached on to the fourth side.

12.   On one half of the pav apply the green chutney and on the other half apply the khajoor /dates chutney.
 

13.   Now take a generous scoop of the stuffing through all the layers and spread it on one half of the pav.

14.   Again over it sprinkle a little more of the peanuts, sev and pomegranate pearls.
 

 

15.   Apply a little butter on the outside of the pav and put it in a hot griddle till the two sides are crisp.
 

16.   Remove and roll the edges in more sev and serve hot.

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