Dabeli The Gujarati Cuisine Recipe by Rushita Mehta
DABELI - The Gujarati Cuisine Cooking Instructions 30 minutes 1 DABELI MASALA PREPARATION: firstly, in a pan take 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 pod black cardamom and 6 clove. also, add 1 star anise, 1 bay leaf, 1 tsp sesame seed, 2 tbsp dry coconut and 3 dried red chilli. dry roast on low flame until the spices turn aromatic. cool completely, and transfer to a small mixi jar. add ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar and ½ tsp salt. blend to a fine powder and dabeli masala is ready. keep aside. 2 FOR RAW BANANA MIXTURE: firstly, in a large kadai heat 2 tbsp oil. now take 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water. mix well making sure there are no lumps. pour in the masala mixture into the hot oil. cook for 2 minutes or until it turns aromatic. further, add 2 banana, ½ tsp salt and mix well. mash and mix making sure everything are well combined. 3 Transfer the mixture into a plate. top with 1 tbsp coconut, 1 tbsp coriander, 2 tbsp Spiced peanuts. 4 ASSEMBLING DABELI: firstly, slit the pav in the centre and spread 1 tsp green chutney on one side of pav and 1 tsp of tamarind chutney on another side. stuff banana mixture, add some masala peanuts and pomegranate. 5 Now toast the pav in butter making sure both sides turn slightly golden brown. finally, roll the dabeli into sev and serve immediately. 1 DABELI MASALA PREPARATION: firstly, in a pan take 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 pod black cardamom and 6 clove. also, add 1 star anise, 1 bay leaf, 1 tsp sesame seed, 2 tbsp dry coconut and 3 dried red chilli. dry roast on low flame until the spices turn aromatic. cool completely, and transfer to a small mixi jar. add ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar and ½ tsp salt. blend to a fine powder and dabeli masala is ready. keep aside. 1 DABELI MASALA PREPARATION: firstly, in a pan take 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 pod black cardamom and 6 clove. also, add 1 star anise, 1 bay leaf, 1 tsp sesame seed, 2 tbsp dry coconut and 3 dried red chilli. dry roast on low flame until the spices turn aromatic. cool completely, and transfer to a small mixi jar. add ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar and ½ tsp salt. blend to a fine powder and dabeli masala is ready. keep aside. 2 FOR RAW BANANA MIXTURE: firstly, in a large kadai heat 2 tbsp oil. now take 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water. mix well making sure there are no lumps. pour in the masala mixture into the hot oil. cook for 2 minutes or until it turns aromatic. further, add 2 banana, ½ tsp salt and mix well. mash and mix making sure everything are well combined. 2 FOR RAW BANANA MIXTURE: firstly, in a large kadai heat 2 tbsp oil. now take 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water. mix well making sure there are no lumps. pour in the masala mixture into the hot oil. cook for 2 minutes or until it turns aromatic. further, add 2 banana, ½ tsp salt and mix well. mash and mix making sure everything are well combined. 3 Transfer the mixture into a plate. top with 1 tbsp coconut, 1 tbsp coriander, 2 tbsp Spiced peanuts. 3 Transfer the mixture into a plate. top with 1 tbsp coconut, 1 tbsp coriander, 2 tbsp Spiced peanuts. 4 ASSEMBLING DABELI: firstly, slit the pav in the centre and spread 1 tsp green chutney on one side of pav and 1 tsp of tamarind chutney on another side. stuff banana mixture, add some masala peanuts and pomegranate. 4 ASSEMBLING DABELI: firstly, slit the pav in the centre and spread 1 tsp green chutney on one side of pav and 1 tsp of tamarind chutney on another side. stuff banana mixture, add some masala peanuts and pomegranate. 5 Now toast the pav in butter making sure both sides turn slightly golden brown. finally, roll the dabeli into sev and serve immediately. 5 Now toast the pav in butter making sure both sides turn slightly golden brown. finally, roll the dabeli into sev and serve immediately. 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