Dish
Dabeli
Dabeli is made from a potato filling that is made with boiled potatoes, a blend of spices, tamarind chutney, and garlic chutney. The filling is then stuffed into a bun and topped with roasted peanuts, pomegranate seeds, and sev. It is then garnished with fresh cilantro and grated coconut.
Origins and history
Dabeli is believed to have originated in the Kutch region of Gujarat in India. It was invented by a street food vendor named Keshavji Gabha Chudasama in the 1960s. The dish became popular in Mumbai and other parts of India in the 1990s.
Dietary considerations
Dabeli is suitable for vegetarians and vegans. It is also gluten-free and dairy-free.
Variations
There are many variations of dabeli, including versions that are made with paneer or cheese instead of potatoes. Some versions are also topped with chopped onions or tomatoes.
Presentation and garnishing
To make the potato filling extra spicy, add more garlic chutney or chili powder to the mixture. Dabeli can be presented on a plate with a side of chutneys and garnished with additional sev and pomegranate seeds.
Tips & Tricks
Dabeli tastes best when served fresh and hot. To keep the buns from getting soggy, toast them lightly before stuffing them with the potato filling. If you don't have sev, you can substitute it with crushed papdi or crushed cornflakes.
Side-dishes
Dabeli can be served as a standalone snack or as a light meal. It pairs well with masala chai or lassi.
Drink pairings
Dabeli pairs well with sweet and spicy drinks like masala chai, lassi, or sugarcane juice.
Delicious Dabeli recipes
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