Dabeli recipe | Indian street food

Dabeli is a desi street food with pav buns, a popular snack in India. It has a spicy potato masala stuffing and many elements, making it tempting and addictive! This Indian snack can be prepared with less effort and hygienically at home. Recipe adapted from here. Dabeli, actually originated from Kutch, regional food at Gujarat,... Read More The post Dabeli recipe | Indian street food appeared first on Raks Kitchen.

Dabeli recipe | Indian street food

Dabeli is a desi street food with pav buns, a popular snack in India. It has a spicy potato masala stuffing and many elements, making it tempting and addictive!

Dabeli, popular Indian street food

This Indian snack can be prepared with less effort and hygienically at home. Recipe adapted from here.

Dabeli, actually originated from Kutch, regional food at Gujarat, but widely available in most of the north Indian states. So it is also called Kutchi dabeli too.

It is also known as double roti. I have recreated this in my own style with available ingredients here. Traditional recipe may vary.

It’s quite a process but worth to try a new cuisine. Perfect for get togethers and parties as well.

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Ingredients

This snack needs some planning and preparations to make it easy. Chutneys can be made prior and refrigerated.

Though everything from sev, pav buns and dabeli masala can be homemade, I used store bought.

But have also given the recipe to prepare homemade ones.

lehsun chutney, sweet chutney
Chutneys for dabeli
  • Pav buns
  • Potato
  • Pomegranate
  • Peanuts

and more. See recipe card for full ingredients list and quantities.

Lehsun chutney

This is a raw one that can be used for such chaat items, sandwiches, wraps too.

lehsun chutney north Indian
Spicy and flavorful

Ingredients

  • ½ cup Garlic
  • 6 Dry red chillies
  • 1 teaspoon Kala namak (Black salt)
  • ¼ teaspoon Bhuna jeera powder (roasted cumin seeds, powdered)
  • 1 teaspoon Lemon juice

Soak red chillies in hot water for 30 mins. Mean while peel garlic and gather other ingredients.

Place everything in blender and little water. Grind to smooth paste. Taste and adjust salt as needed.

place in mixie

According to your spice level/ chilli variety you can increase or decrease the numbers. Mine is medium spice chilli.

You can also add a dash of sugar to balance the taste.

ground

This can be kept in fridge and used for 10 days.

Dabeli masala in Singapore

I got mine online from a Maharashtrian online shop called Sushaadi. Please Google to find the shop.

dabeli masala in Singapore
Sushaadi sells many such Indian products

You can also prepare at home. Below are the ingredients needed for homemade dabeli masala:

Ingredients dabeli masala
Ingredients needed for Dabeli masala
  • 6 Red Chillies (Kashmiri/ Degi mirch)
  • 1 tablespoon Sesame
  • 2 tablespoon Dry Coconut
  • ¼ cup Coriander seeds
  • 1 teaspoon Fennel seeds
  • 1 tablespoon Cumin Seeds
  • 2 Bay Leaves
  • 2 Cinnamon, small
  • 1 Star anise
  • 2 Cardamom
  • 1 teaspoon Black Pepper
  • 2 Cloves
  • 1 teaspoon Black Salt
  • 1 teaspoon Amchur Powder
  • 4 tablespoon Sugar (Mix later)
  • 2 tablespoon oil (Mix later)
how to make dabeli masala
Homemade flavor packed Dabeli masala

Instructions for homemade dabeli masala:

  1. Slightly dry roast the above items.
roast spices

2. I added roasted coconut later.

3. Roast until golden and flavorful (Cumin just starts to crack). Cool down completely.

cool down

4. After that, add black salt, amchoor powder

5. Grind together to a powder.

powdered

6. Mix sugar and little oil to resemble wet sand. I used pulse option in mixie to mix.

sugar oil

7. Store and use this from 1 month to 3 months in fridge and use as needed. Gives approximately ½ cup masala.

dabeli masala ready

My notes

The potato masala’s taste fully depends on the Dabeli masala you use. So choose a good quality one.

Homemade is very flavorful.

I use scrapped coconut, but traditionally thin grated coconut is used in street shops.

Have seen some shops even using apple or pineapple in place of pomegranate.

I initially thought there is green chutney element in this, but it is not always used. But while serving Aj, I used it as well.

Video

Is video more your thing? Watch the dabeli recipe video in my Youtube channel.

Storage

The Dabeli spice mix can be stored up to 3 months in fridge. The chutneys can be made well ahead too.

After assembling, it is best to serve immediately as there are many crisp factors like peanuts and sev.

Top tip

Please take a note of the number of servings and adjust measurements as needed for your family.

The masala peanut may be on stronger side, but it goes well together with the dabeli.

While making dabeli masala at home, use degi mirch or Kashmiri chilli for bright color. You can use red chilli powder as well along with amchoor, instead of using whole ones.

Related posts

  • Plain sev recipe
  • Masala peanut chaat
  • Vada pav
  • Masala pav recipe
  • Pav bhaji recipe
  • Masala puri chaat

Recipe card

Dabeli recipe | Indian street food
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Dabeli Recipe | Popular Indian street food

Dabeli is a desi street food with pav buns, a popular snack in India. It has a spicy potato masala stuffing and many elements, making it tempting and addictive!
Course Snack
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 Dabeli

Ingredients

  • 12 Pav buns
  • 3 Potato
  • 3 tablespoon Dabeli masala Recipe above (Store bought also can be used)
  • 1 teaspoon red chilli powder
  • ¼ cup sweet chutney
  • 2 tablespoon Coriander leaves
  • Salt oil as needed

Masala peanut

  • 1 cup peanuts Heaped
  • ¼ teaspoon turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon chaat masala
  • 2 teaspoon dabeli masala
  • ½ Lemon

To serve

  • Garlic chutney Recipe above
  • Sweet chutney
  • ½ cup coconut
  • ½ cup Pomegranate
  • ½ cup Nylon sev
  • ¼ cup coriander leaf
  • Butter as needed
Prevent your screen from going dark

Instructions

  • First let’s prepare masala peanuts for this snack. Take a pan and heat in low or medium flame.
  • Add oil and other spice powders.
  • Mix well carefully without burning it.
  • Add peanuts to this and toss well.
  • Once all are evenly coated, keep aside.

Prepare stuffing

  • Cooking potato:
  • Wash potatoes firstly and cut into 4. Add water enough to immerse it. Pressure cook for 3 whistles.
  • Once done, peel off the skin. Mash well and set aside.
  • Heat a pan with oil. Temper with cumin seeds and asafoetida. In goes the dabeli masala.
  • Stir on low heat. Pour the sweet chutney.
  • Add mashed potato, required salt, red chilli powder, water.
  • Mix well, continue cooking.
  • After 5-6 minutes, it becomes thick, homogenous mixture.
  • Switch off flame, add coriander leaves.
  • Spread over a broad plate. Layer it with coconut, pomegranate, coriander leaves.

Assembling

  • Gather all ingredients needed.
  • Slit the pav buns, leaving it intact at one end. Smear generous amount of sweet chutney.
  • Over that, slather the potato filling we prepared.
  • On top of it, sprinkle some masala peanuts and chopped onion.
  • Again top it with sweet chutney. Spread lehsun chutney on the closing side of the bun.
  • Close it to cover.
  • Heat a pan with a teaspoon of butter in low heat. Toast all the sides including the masalas exposed on the sides.
  • No need to cook for too long, but just for few seconds each side.
  • Dip the masala sides in sev to cover it.
  • Dabeli ready to enjoy!

Video

Notes

  • I had no idea how a Dabeli masala would taste, so for trying I bought this ready made dabeli masala. I then made homemade masala using the ingredients in the pack as well as from the recipe source. 
YoutubeDo you like short videos? Subscribe now!
InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Stepwise photos

1. First let’s prepare masala peanuts for this snack. Take a pan and heat in low or medium flame.

Add oil and other spice powders.

step1 masala peanut

2. Mix well carefully without burning it.

mix well

3. Add peanuts to this and toss well.

peanut

4. Once all are evenly coated, keep aside.

masala peanut ready

Prepare stuffing

Cooking potato:

1. Wash potatoes firstly and cut into 4. Add water enough to immerse it. Pressure cook for 3 whistles.

Once done, peel off the skin. Mash well and set aside.

2. Heat a pan with oil. Temper with cumin seeds and asafoetida. In goes the dabeli masala.

tempering for dabeli

3. Stir on low heat. Pour the sweet chutney.

roast well

4. Add mashed potato, required salt, red chilli powder, water.

potato, water, salt

5. Mix well, continue cooking.

chilli powder

6. After 5-6 minutes, it becomes thick, homogenous mixture.

cook

7. Switch off flame, add coriander leaves.

garnish dabeli stuffing

8. Spread over a broad plate. Layer it with coconut, pomegranate, coriander leaves.

dabeli stuffing ready

Assembling

  1. Gather all ingredients needed.
ready to assemble Dabeli

2. Slit the pav buns, leaving it intact at one end. Smear generous amount of sweet chutney.

spread chutney

3. Over that, slather the potato filling we prepared.

spread masala

4. On top of it, sprinkle some masala peanuts and chopped onion.

peanuts, onion

5. Again top it with sweet chutney. Spread lehsun chutney on the closing side of the bun.

garlic, more sweet

6. Close it to cover.

close the dabeli

7. Heat a pan with a teaspoon of butter in low heat. Toast all the sides including the masalas exposed on the sides.

toast kacchi dabeli with butter

9. No need to cook for too long, but just for few seconds each side.

ready

10. Dip the masala sides in sev to cover it.

dip in sev

11. Dabeli ready to enjoy!

dabeli ready

My long time wish/ project Dabeli is done! I have more Dabeli masala and chutneys, this weekend sure will repeat it ????

Dabeli recipe

The post Dabeli recipe | Indian street food appeared first on Raks Kitchen.

Source : Rak's Kitchen More   

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How to Make the Best Quiche

Creamy and custard-like, the best quiche starts with a basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious staple recipe is perfect for breakfast, lunch, or dinner. Quiche is so light and delicious! It’s perfect for switching up breakfast. Try delicious ham and cheese, ham and broccoli, or even a…

How to Make the Best Quiche

Creamy and custard-like, the best quiche starts with a basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious staple recipe is perfect for breakfast, lunch, or dinner.

Quiche is so light and delicious! It’s perfect for switching up breakfast. Try delicious ham and cheese, ham and broccoli, or even a sausage egg frittata for more warm, eggy goodness!

A slice taken out of quiche.

Easy Fluffy Quiche Recipe

This is the breakfast recipe you’re going to have on repeat. You can recreate amazing French flavors with just 5 simple ingredients! The result is flaky, golden, flavorful, with a creamy custard-like filling. The flavor combinations are endless and this dish makes a perfect meal for any time of day. The best part of it all is that it is insanely easy to make. Even the homemade crust! This quiche looks so beautiful coming out of the oven. It’s an impressive breakfast with minimal effort needed to put it together!

In this recipe, I’m using chopped tomatoes, grated cheddar cheese, diced ham, and chives. What you choose to add to it is completely up to you! I have put together a guide below of different combinations. No matter what you choose, you will love the way your toppings taste in a bed of light, fluffy egg! This always gets recommended for breakfast and for good reason! This quiche is divinely smooth and melt-in-your-mouth.

Quiche Recipe Ingredients

Really, quiche is just milk and egg. It doesn’t get any more basic than that! You get to pick all of your add-ins. And whether or not you make your pie crust from scratch or buy it at the store is completely up to you! This quiche recipe is the perfect blank canvas. You can find all measurements in the recipe card below!

  • Pie Crust: Use a homemade pie crust to achieve a homemade quiche full of flavor and buttery flakiness. Short on time? A store-bought version will work just as well. Don’t wan’t a crust at all? Sure! Line your pie tin with finely sliced potatoes for a tasty crustless quiche.
  • Eggs: The eggs are the base of the recipe that hold everything together! They are also responsible for the irresistible custard-like texture.
  • Heavy Cream: The heavy cream creates a thick filling that adds creaminess to the dish and balances the milk out.
  • Milk: To create a quiche that is slightly dense but still fluffy, use a blend of heavy cream and milk. I prefer using whole milk versus a lighter skim version. The extra fat content is important for achieving the best texture.
  • Herbs and Seasoning: The most basic quiches have only salt and pepper. If you desire, however, adding fresh herbs and spices will elevate the flavor and make it richer in taste.

How Do I Make the Best Quiche?

While this quiche is super easy to make, it’s a little more tricky to master. Patience is key here! You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle. See more tips and tricks below.

  1. Preheat Oven: To begin, preheat your oven to 350 degrees Fahrenheit.
  2. Prepare Crust: Next, prepare your pie crust according to recipe directions. Similarly, you can also line a pie dish with a store-bought pie crust.
  3. Create Quiche Base: Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.
  4. Precook Add-ins: If adding any meats or vegetables, make sure to brown or sauté them in a skillet before adding them to the egg mixture.
  5. Bake: Next up, pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge.
  6. Rest: Let the quiche sit for at least 15 minutes before slicing.
Process shots of preparing quiche and add-ins.

Tips and Tricks for Making Quiche

Use these great tips to create a quiche that rivals your favorite brunch restaurants! You can master this recipe and have amazing results every time.

  • Bake it Slow: Again, super important to making a quiche that tastes like quiche and not scrambled eggs! The longer baking time is necessary for achieving that tasty custard texture. You run the risk of scrambling your eggs if you cook it on too high of a heat.
  • Precook Any Toppings/Add-ins: To lower the risk of getting a soggy crust, make sure any add-ins have been browned or sautéed before adding into your egg mixture. Meats and vegetables retain a lot of water and will release it all into your quiche once baked. Sautéing helps to remove excess moisture.
  • Egg to Milk Ratios: In order to keep the perfect custardy texture, for every egg you use, you need half a cup of milk. (This ratio also goes for heavy cream.) It has worked perfectly for me! It’s super important to follow because if you don’t use enough milk, your quiche will be dry. Too much milk, and your quiche will be soggy.
  • Soggy Crust: There are a couple solutions for avoiding a soggy crust. First, you can add breadcrumbs to the bottom of your pie crust to help soak up any excess moisture. You can also blind bake your crust! Cover with parchment paper and pop it into the oven for 15 minutes at 400 degrees Fahrenheit. It’s best to add some pie weights into the bottom to retain its shape.
  • Don’t Overload Your Quiche: While it may be tempting to fill your quiche with all the add-ins, one of the best parts of quiche is its natural texture! Overloading your quiche can make it too dense.

Storing Leftover Quiche

Here are my tips for storing and reheating! You’ll be able to enjoy this flaky delight even days after you make it!

  • In the Refrigerator: You can either tightly wrap your entire quiche with plastic wrap or put individual slices in resealable plastic bags. Either way, your quiche will last in the fridge for up to 4 days.
  • In the Freezer: Wrap your quiche in plastic wrap and then place in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
  • Reheating: Using an oven to reheat is the best way to retain a tasty, flaky crust. Allow your quiche to thaw/come to room temperature before baking. Pop your quiche in the oven at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. You can use a pie shield or tin foil over your crust to keep it from overcooking.
A full quiche in a pie tin.

Ideas for Tasty Add-ins

You can get creative with your ingredient combinations whether it’s a vegetable quiche or a meat-lovers version! Below are some topping ideas to help you make the tastiest quiche possible! I usually like to mix and match 3 different ingredients to keep my quiche from becoming overloaded.

  • Cheese: Flavorful cheeses work best! Swiss, parmesan, gruyere, pepper jack, sharp cheddar, and goat cheese are some of my favorites.
  • Vegetables: Sauteed mushrooms, onions, asparagus, peppers, chives, or broccoli will enhance any quiche!
  • Meat and Fish: Try bacon, diced ham, sausage or lox!
  • Toppings and Garnish: Fresh herbs, extra grated cheese, hollandaise sauce, cheese sauce, or just a little extra salt and pepper.

Complete Your Brunch

Making this incredible quiche is the perfect opportunity to break out your favorite brunch recipes. Bread, biscuits, potatoes, a beef hash, fruit, and pastries are just a few tasty recommendations that pair amazingly with this recipe!

Buttermilk Biscuits – Flaky, melt in your mouth!

Homemade Corned Beef Hash

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Apple Galette

A quiche slice on a stoneware dish.

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Breakfast

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A Reader’s Review

“Creamy and delicious! I added sauteed mushrooms, caramelized onions and chopped bacon, and 1% milk in place of whole milk. Only negative was that I couldn’t even fit half of the egg mixture in my pie dish (I used a 9” glass pan). Next time I will half it. Thank you for the recipe!”
Emily
Print

The Best Quiche

Creamy and custard-like, the best quiche starts with a basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious staple recipe is perfect for breakfast, lunch, or dinner.
Course Breakfast
Cuisine American
Keyword quiche
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings 10 Slices
Calories 306kcal
Author Alyssa Rivers

Ingredients

  • 1 Pie Crust homemade or store-bought
  • 6 large Eggs
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • teaspoons Salt
  • 1 teaspoon Ground Pepper

Instructions

  • Preheat the oven to 350℉.
  • Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
  • Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.
  • (If adding any meats or vegetables make sure to brown or saute them in a skillet before adding them to the egg mixture).
  • Pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.

Notes

Updated on September 27, 2021
Originally Posted on December 6, 2019

Nutrition

Serving: 1slice | Calories: 306kcal | Carbohydrates: 11g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 194mg | Sodium: 495mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 923IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
Source : The Recipe Critic More   

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