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This is traditionally sold on the streets of gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev. Instead of pomegranate, you can use black or green grapes cut into small pieces.
For the dabeli masala- Roast all the ingredients in a pan for 2 to 3 minutes.
- Grind to a fine powder in a blender. Use as required.
For the filling- Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
- Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.
How to proceed- Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
- Place a portion of the filling on the lower half of each bun.
- Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
- Sandwich it with the top halves of the burger buns.
Dabeli Video by Tarla Dalal
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Nutrient values (Abbrv) per serving
| Energy | 219 cal |
| Protein | 4.2 g |
| Carbohydrates | 31.6 g |
| Fiber | 0.3 g |
| Fat | 8.3 g |
| Cholesterol | 7.5 mg |
| Sodium | 60.6 mg |
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