Dabeli

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Time45 Min
DifficultyIntermediate
Serves6

Want a great spicy-sweet snack that can also be eaten with your meal? The Dabeli recipe is just your anytime snack, especially popular as a Gujrathi dish and street-food for the soul. Making it at home avoids the risks of eating street-food in India and turns this versatile. This Gujrathi dish is healthy weight-loss food for the old, young, and everyone-in-between. This dish originated in the Ran

Nutrition Info. (per serving)

ProteinFatCarbsFibre310 Cal310 Cal310 Cal310 Cal
  • 13gProtein
  • 8gFat
  • 47gCarbs
  • 11gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

2 teaspoons

Kabuli Chana

Kabuli Chana

0.5 cups

Salt

Salt

1 teaspoon

Peanut (with Skin)

Peanut (with Skin)

0.25 cups

Red Chilli Powder

Red Chilli Powder

0.5 teaspoons

Jaggery Powder

Jaggery Powder

0.5 teaspoons

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Chat Masala

Chat Masala

1 teaspoon

Channa Masala

Channa Masala

0.5 teaspoons

Fruits & Vegetables

Onion

Onion

1 unit

Pomegranate

Pomegranate

1 unit

Bakery

White Pao

White Pao

6 units

Other

Coriander Leaves

Coriander Leaves

6 g

Garlic Chutney

Garlic Chutney

0.25 cups

Tamarind Chutney

Tamarind Chutney

0.25 cups

Directions

1Clean the pomegranate, remove seeds, and set aside. Chop onion and coriander and set aside.
2Soak the chickpeas in water for 4-6 hours or overnight. Pressure cook the chickpeas until soft. Drain the water and mash the chickpeas till fine. Set aside.
3Heat a saucepan. Add oil and chopped onion. Saute until golden brown.
4Add the chana masala, red chili powder, turmeric powder, chat masala and salt to taste. Allow the masalas to cook.
5Add the mashed chickpeas and a little water. Let it cook for 2 min and finish it with coriander and lemon juice. Add 1 tbsp tamarind chutney, jaggery powder, and mix well. Let it cook until the mixture gets thick.
6Finish with coriander, lemon juice, check seasoning and set aside to cool down. As cooled add half of the pomegranate seeds in and mix.
7Masala Peanuts:- dry roast the peanuts in a pan, let it cool down and remove the skin.
8In a saucepan, heat 1/2 tsp of oil, add salt, red chili powder, chat masala. Mix well and turn off the flame.
9Add peanuts and mix well so the spices coat the peanut. Finish with lemon juice.
10Assembly:- Take a whole wheat pav, slice it, and spread garlic chutney and tamarind chutney on both sides. Add the stuffing and put some masala peanuts.
11Close the pav and roll it in pomegranate seeds. Serve.

Success!

We hope you had fun making it! Enjoy the meal.