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Saturday, January 21, 2012

Potato Stuffed Tangy Bun Sandwich (Dabeli)

Indian Vegetarian Snacks Special
Gujarati Cuisine
Potato Stuffed Tangy Bun Sandwich (Dabeli)
Serves 4

Ingredients:
Potatoes- 4, Boiled
Onion- 1, Finely Chopped
Garam Masala- 1-1/2 Tsp.
Degi Mirch- 1 Tbsp.
Chaat Masala-1 Tsp.
Salt-To Taste
Sugar- 1 Tsp.
Water- For the Spice Mix
Olive Pomace Oil-1 Tbsp.

For Lehsun Chutney:
Garlic Cloves- 1 Cup
Degi Mirch- 1 Tbsp.
Lemon Juice- 1/2 No. 
Salt- To Taste
Water-

For Date Tamarind Chutney:
Dry Dates-  Cup
Tamarind (Imli)-
Jaggery-
Red Chilli Powder-
Salt-
Water-

Dabeli Buns-
Nylon Sev-
Pomegranate Seeds-

Method:
Mix the Dry Masalas (Garam Masala, Degi Mirch, Chaat Masala, Salt & Sugar) in Little Water & Keep Aside
Mash the Potatoes with Hands/Potato Masher to a Smooth Mix
Collect the Mixture in the Bowl & Keep Aside
Heat Oil in a Pan
Add the Masalas & Saute till a Boil Comes
Cook the Potatoes in the Masala Mixture & Saute
Remove from Heat & Keep Aside

For Garlic Chutney:
Blend Garlic Cloves, Degi Mirch, Lemon Juice  into a Fine Paste by sprinkling Water if needed



For Date Tamarind Chutney:
Blend Tamarind Puree & Soaked Dates into a Fine Paste
Heat a Non Stick Pan
Add the Date-Tamarind Paste & Stir
Add Jaggery, Red Chilli Powder, Salt & Water
Stir Continuously till the Paste thickens with a Chutney Consistency


Cut the Buns in Half but Leave the Backside Sealed
Spread the Garlic Chutney on one side of the Bun, then Add a layer of Potato Filling the Centre, next Spread a Layer of the Date-Tamarind Chutney on the other side of the Bun 


Add a Dash of Onions, Ribbon Sev, Anar Dana inside the Dabeli Bun  & Serve with Mint Chutney!



Tip:
Mixing Masala in Water helps avoid the Burnt Masalas which may impart Little/No Aroma/Flavours

Variations:
Heat Ghee/Oil, Add all the Dry Masalas to Roast till the Flavours are Released
Keep the Mixture Dry & Use with Potatoes as Needed

Feel free to share your views & do let us know how this one turned out :)

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