Dabeli From Scratch
If you’re a fan of sweet and savoury together, you’re going to absolutely love dabeli ♡
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Dabeli From Scratch
0 out of 5 stars (based on 0 reviews)
servings
6
prep time
30 min
cook time
45 min
Ingredients
Pav Dough
- 3/4 cup (180 g) milk, warm
- 1 tbsp (21 g) honey (or sugar)
- 1 tsp (3 g) active dry yeast (or instant or fresh)
- 2 cup (240 g) all purpose flour
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) salted butter, softened
- 1 tsp (5 g) butter, for greasing bowl and tin
Dabeli Masala
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 tbsp fennel seeds
- 1 star anise
- 1 tsp black peppercorns
- 3 dried red chillies
- 3 cloves
- 3 cardamom
- 1 small cinnamon stick
- 1 bay leaf
- 1/4 tsp hing
- 1 tsp mango powder
- 1 tbsp red chilli powder
- 1/2 tsp black cardamom powder (or 1 black cardamom)
- 1 tsp black salt
Potato Filling
- 2 tbsp oil
- 1/4 tsp turmeric
- 1 tsp chilli powder 2 tbsp dabeli masala
- 5 potatoes, boiled and mashed
- 1/3 cup imli chutney
- salt, to taste
- 1/2 cup water, adjust as needed
Roasted Peanuts
- 2 tbsp oil
- 1/2 cup peanuts
- 1 tbsp dabeli masala
- salt, to taste
Potato Filling Garnish
- 1/4 cup pomegranate seeds
- 1 red onion, chopped
- 2 tbsp freshly grated coconut
- 1/4 cup sev
- masala peanuts
- handful of fresh coriander leaves
Assembly
- 6 pieces pav (dinner rolls)
- garlic chutney
- tamarind (imli) chutney
- masala potato filling
- sev
- 2-3 tbsp butter, to toast
Instructions:
- For the pav: In a cup, mix warm milk, honey and active dry yeast and let it proof for 10 minutes until foamy. In a big bowl, add all purpose flour and salt, add in the activated yeast mixture and mix with your fingers or chopsticks into a shaggy dough. Add butter to the dough and knead for around 10 minutes till the dough is soft, smooth and elastic. Feel free to add a tablespoon or two of additional flour if you find it hard working with the dough.
- Grease a bowl with butter, place the dough inside and cover loosely with a cling film. Let it proof in a warm environment for around 90-120 minutes or till doubled in size. Once doubled, punch down the dough and transfer it to a clean surface lightly dusted with flour.
- Divide the dough into 6 equal portions of dough (65 g each). To shape, hold a portion in your hands, gently pinch the edges together towards the centre, then turn it over and use your palms to cup and smooth it into a round ball. Place the dough balls in a greased tin, cover with a cling film and let it rise again for 30 minutes or till doubled in size.
- Brush the rolls with a milk and bake at 180°C for 20-25 minutes till golden brown and the pav is cooked through. Brush the hot pav immediately with butter and let the pav cool for atleast 15 minutes before removing from the tin.
- For the dabeli masala: Dry roast all the whole spices over low heat until fragrant and lightly toasted. Alternatively, spread them on a baking tray and bake at 170°C for 5–7 minutes, keeping an eye on them so they don’t burn. Let the spices cool completely before blending them with the powdered spices into a fine powder.
- For the potato filling: Heat oil in a pan and add turmeric, chilli powder and dabeli masala. Mix well and let the spices bloom for around 30 seconds before adding in the boiled and mashed potatoes along with the imli chutney. Pour in 1/2 cup water to begin with, adding more as needed to reach a thick, spreadable consistency. Season with salt and cook for a few minutes, stirring occasionally till the filling is thick and well combined.
- For the masala peanuts: Mix the peanuts with oil, dabeli masala and salt till evenly coated. Bake at 170°C for 7–10 minutes till the peanuts are toasted and crisp. Alternatively, roast them in a pan over low heat.
- Garnish the potato filling: Transfer the potato filling to a bowl and top with lots of pomegranate seeds, chopped red onion, grated fresh coconut, sev, the masala peanuts and freshly chopped coriander.
- To assemble: Cut each pav in half and spread garlic chutney and imli chutney on both sides. Add a generous amount of the potato filling and coat all four edges with sev.
- Toast the dabeli: Heat butter in a pan and toast the dabeli on both sides till the outside is lightly crisp and golden. Serve immediately with extra garlic or imli chutney on the side and enjoyy!
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