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Saturday, March 27, 2010

Kutchi Dabeli or Double Roti

One of the first street foods I tasted was Kutchi Dabeli. A street vendor near my college bus stop used to make this mouth watering snack. The smell wafting from the stall was so irrestible that I just had to stop and taste it. And I was hooked. Well, its been several years since I have eaten this and I had been craving it for a while. The limiting factor was that I didn't have access to the spice mix to make it. The uncertainity of ever obtaining the spice mix finally propelled me into doing some research and after scouring the internet, asking mom and jogging my memory I finally was able to recreate this dish. This recipe is definitely a keeper.

1 tbsp oil
a pinch of asafoetida or hing
2 tsps garam masala
2 tsps jeera- corriander powder mix/dhania jeera powder
2 tsps red chilli powder (decrease or increase the quantity per taste)
1.5 medium onion finely diced (keep some aside to use while assembling the dabeli)
4-5 medium sized potatoes - boil and mash these finely
some cilantro/corriander - finely chopped for garnish
1/4 to 1/2 cup pomeogranate seeds (In case you cannot find pomeogranate seeds, substitute with green grapes diced)
salt to taste
1 tsp sugar
1/2 cup hot spicy peanuts (substitute with regular peanuts if you can't find the spicy ones)
1-2 tsp butter
8 dinner rolls or pav
2 tsp sweet tamarind chutney

Chutneys needed to assemble
1 tsp Hot green chutney per dinner roll
1/4 tsp Sweet tamarind chutney per dinner roll
1/2 tsp Garlic chutney per dinner roll

To make the dabeli stuffing
Heat oil. Add the asafoetida and diced onions. Cook the onions till transluscent and add the mashed potatoes. To this add the garam masala, dhania jeera powder, red chilli powder. Mix thoroughly and let it all cook for a few mins. Add salt, sugar, 1/4 cup peanuts and cook for another minute. Take it off the heat and add 2 tsp sweet tamarind chutney.

To assemble the dabeli
Slice the the dinner roll horizontally. On the bottom half apply the various chutneys (vary the propotions to taste). Add the potato mixture next, top it with the onions, pomeogranate seeds, peanuts and cilantro. Add the top slice of the dinner roll. In a pan heat the butter and cook both sides of the sandwhich till lightly browned. Serve hot.

Dabeli is generally spicy, so you may need to reduce the amount of chilli powder, based on how hot your green and garlic chutneys are. Pomeogranates are not always in season, and if you do not find grapes either, substitute with golden raisins.


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