Full written recipe for Kutchi dabeli

For homemade dabeli masala
Whole spices:
Coriander seeds 1/4th cup
Cumin seeds 1 tbsp
Peppercorns 1 tsp
Fennel seeds 1 tsp
Cinnamon stick 1 inch
Black cardamom 1 no.
Cloves 1 tsp
Star anise 1 no.
Bay leaf 1 no.
Dagad phool 1 tsp
Salt a pinch
Powdered sugar 1 tbsp
Kashmiri (degi) red chilli powder
Amchur powder 1 tsp
Black salt 1 tsp
Desiccated coconut 2 tbsp
Salt to taste
Grain sugar 4 tbsp
Oil 2 tbsp
Set a pan on medium low heat, add all the whole spices and salt a pinch, roast them until they are fragrant, make sure you don’t burn the spices while roasting, and do not add the spices when the pan is very hot or you may burn them.
Cool down the roasted spice to the room temperature and transfer it to the grinding jar and grind it to a fine powder, please do not grind when the spices are hot in temperature for efficient results.
Further add, powdered sugar, Kashmiri red chilli powder, amchur powder, clack salt, desiccated coconut and salt to taste, mix once again and grind until everything is in powdered form.
Remove it in a bowl, and add grain sugar and oil, mix well and your homemade dabeli masala is ready to be used, use it according to your preference and you can also store them in the fridge for couple of months.

For masala peanuts
Peanuts 2 cups (roasted)
Oil 1 tbsp
Powdered spices:
Red chilli powder 2 tbsp
Turmeric powder ½ tsp
Black pepper powder 1/4th tsp
Amchur powder ½ tsp
Back salt 1 tsp
Dabeli masala 3 tbsp
Salt to taste
Powdered sugar 1 tbsp
Oil 1 tsp
Add the peanuts in a cloth, use a rolling pin and roll so the peanuts break in halves, if you find readymade halved peanuts you may skip this step. Remember you need to break the peanuts n half and not crush them.
Now, set a pan on low heat, add oil and the halved peanuts, roast them until lightly golden brown.
Now, add the powdered spices, dabeli masala and salt to taste, mix well and cook for a minute. Toss well so the masalas get coated evenly.
Remove it in a bowl and add powdered sugar & oil, toss well for even coating.
Masala peanuts are ready, use them accordingly and store it in airtight container to retain its freshness.

For red garlic chutney
Whole red chillies 12-15 nos. (soaked)
Garlic 8-9 cloves
Jeera (cumin) powder 1 tsp
Black salt 1 tsp
Salt to taste
Water 50 ml
Add the soaked red chillies to a grinding jar and further add garlic cloves, black salt, jeera powder and salt to taste, add 50 ml water, grind into a fine paste. Make sure you do not grind the chillies when they are hot.
Your red chilli chutney is ready to be used, use it accordingly and you can also store in the fridge for 2 days or deep freeze it for 2 weeks.

For dabeli sweet chutney
Imli ½ cup
Hot water to soak
Oil 1tbsp
Kashmiri red chilli powder 2 tbsp
Hing ½ tsp
Jeera powder 1 tbsp
Dry ginger powder ½ tsp
Water 3 litres
Khajoor (dates) 1 cup (chopped)
Gud (jaggery) 1 cup (grated)
Black salt 1 tsp
Salt to taste
Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining.
Set wok on low heat, add oil and the powdered spices, cook them briefly without burning.
Now, use a sieve and strain the imli pulp along with its water and add additional 3 litres of water, discard the imli remains in the sieve.
Now add, chopped khajoor, grated gud, black slat and salt to taste, mix well to dissolve the gud, cover and cook on medium flame for 15-20 minutes.
Check and stir in short intervals, do no cook the chutney too much as it has to be thin in consistency and not in syrupy or semi thick.
Use a sieve and strain the chutney, allow it to cool down, dabeli sweet chutney is ready, use it accordingly. You can also store in deep freeze for 3-4 months, if handled properly.

Dabeli mixture
Freshly grated coconut
Fresh coriander leaves (chopped)
Pomegranate seeds
Pineapple chunks
Red chutney
Dabeli sweet chutney
Onions (chopped)
Masala peanuts
Nylon sev
Transfer the dabeli mixture in a big thali or a plate, further, decorate it with grated coconut, freshly chopped coriander leaves, few pomegranate seeds and some pineapple chunks, now, you can make dabeli accordingly.
Start the making of dabeli by slicing the pav in half keeping two sides open and the remaining two closed to make like a pocket, now add a scoop of dabeli filling, further add the chutneys, masala peanuts, some more dabeli filling and chutney, some chopped onions, close and toast the pav from all side over a pan using butter, once toasted coat the ends with nylon sev and serve hot with some masala peanuts and some chopped onions on side. serve it immediately, or else it may turn soggy.

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