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Tangy Dabeli Recipe by The Bombay Chef - Varun Inamdar | Learn how to make Dabeli, a tangy Gujarati snack and popular Indian street food, with The Bombay Chef - Varun Inamdar. Ingredients:- Sweet chutney 2... | By Rajshri Food | Has never been a day while returning from school that I remember I have not eaten a dabeli. Well today let's make a home style kachi dabeli. Dabeli is made up of three to four components. Let's begin with the first one which is a dabeli mix. For that in a medium hot pan I am adding in some whole coriander seeds. This is followed by some cumin seeds, dried red chillies, cinnamon stick and a few cloves. I am going to roast these spices in this hot pan till they become nice dried and fragrant. While these spices are almost roasted and done. I'll be adding in powder. A quick toss and off goes the flame. I'm going to transfer this into another container and allow this to cool completely. It's been 10 to 12 minutes and these spices have cooled down. Let's grind this into a fine powder. A dabeli spice mix is ready. Let's transfer this. This is a spice mix can be bottled and kept for a easy two to three months. The spice mix can rest for a while. In the interim let's make a spicy chutney which is the chilli and garlic chutney. For this I have taken some red chillies which are soaked in water for around half an hour. Make sure you remove the stocks. Along with this I'll add in some peeled garlic cloves and a little bit of salt. Let's cover this and grind this into a smooth paste initially. Let's add in some water. Well, this is ready. And I'm going to thin this down with some water. The consistency of this chutney is unlike the other chutneys. This is absolutely thin. You could also strain this like how I have to achieve this kind of a consistency. Now let's move on to making the sweet chutney. For which I am taking some water. This is an instant chutney and my take on the sweet chutney. For this in the water, I'll add in some sugar. To this a spoonful of tamarind pulp. Stir this well and keep breaking the lumps of tamarind. It's been three to 5 minutes. This mixture is bubbling nicely. It's done. Of course the flame and transfer this into another container. It's thin and that's exactly how we want it. Allow this to cool down to room temperature and in the interim let's start making the potato mixture. In the same pan I am taking some oil. I am adding the dabeli masala. Stir this for 30 seconds on medium flame. After which I'll be adding in the boiled potatoes. Well these are boiled, peeled and mashed. Mix this nicely and while doing so also add in a little bit of salt. Mix this nicely and add in some water. For the jain version of this recipe you could replace the potatoes with the same quantity of raw bananas. Allow this to cook for two to three minutes on moderate flame. And once is done of course the flame and this entire mix goes on to a plate. Even the top out like so. This is ready. Let's now start garnishing this. For this I am using some tuchi fruity or candied raw papaya. I am going to follow this up with some shavings of dried coconut. Some fresh coriander leaves. And finally some pomegranate seeds. The last component of this kachi dabeli is the masala seed. So quick and easy trick of making this is to take some roasted peanuts to which I am adding some oil. This is followed by some dabeli masala and grain sugar. A quick toss and your masala steam is ready. And do not forget to add a little bit of salt just as required. What's left now is assembling the so let's begin with that. Let's start slicing the and slicing it through like so. We'll create a little bit of a while I am assembling this simultaneously I'll also heat the pan. The first thing that goes in is the sweet chutney. The next one is chilli and garlic chutney. This is followed by this little scoop of potato mix. Few chopped onions and masala syrup. Well, the pan is also heated up. The prepared dabeli goes on the pan along with a generous scoop of some butter. Keep turning this around and make sure it's nice and crisp on both the sides. Another smear of some butter. The Dabeli is ready for the final plating I'll take some sail gets dabbed into this on the two open ends and this goes straight on the plate.

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