KACHCHHI DABELI

New Year marks a new beginning. New people to meet, new adventures to enjoy, new resolutions to make and wonderful memories to create. Though a little late, I wish you all a very happy New Year. May this year 2015 bring you all loads of happiness and success. 

Many people have asked me - Is Chaat a healthy food? Well, the answer is Yes and No. Yes, if you are a fitness freak and indulge occasionally. A Big No if you are a person who gets influenced every time saying - Ok - today is the last time at the sight of a Street food vendor or an outlet. It again depends upon what kind of food you choose. There are some real junk food that supply you with loads and loads of  empty calories.

Alright. I can hear  you asking me should I stop eating Chaat forever? No!. The answer lies in how much you eat. My suggestion to all is -  Always go in big groups. Order a portion and share into smaller portions and enjoy the Chaat eating experience. Most important- If the food is fried , it is compulsory to share as it minimizes your portion size to a considerable extent and also satiates your craving tummy. Whilst you go alone, you end up eating a big portion. It is even better if you make Chaats at home as you know and can control what ingredients go into it.  I hope I have been a practical Nutritionist in suggesting something achievable and enjoyable. With this prologue let us move on to make a nice dish from various types of  awesome Chaat. This can make a great  at-home Chaat experience.

What you see in these pictures are Dabeli - a popular street food from Gujarat. It is specific to the Kutch region of Gujarat and thus the name. To be even more specific it is originated from the Mandvi region of Kutch and invented by one ' Keshavji Ghabha' and is still continued by his next generation.

The first time I got to taste Dabeli was on a rainy day in 2009 at Mithai Mandir, a well known street food hang out in my hometown Coimbatore, run by a Gujarati family. They also specialize in other delicacies like Khaakhra, Thepla, Chikkis and authentic Gujarati sweets. Their Masala Puri, Samosas and Hot Jalebis are others worth mentioning. I consider this to be one of the best places for Chaat among all the places I have tasted thus far in Coimbatore. I even remember they were on the Hindu Metro Plus when they added Dabeli to their menu. The moment I ate a little, it instantly became my top most favourite among Chaats. I somehow managed to partially learn the recipe from them. The Dabeli Masala powder recipe is adapted from Dassana Amit. I also tried the Masala version from Desi Dakaar. Its fabulous. I suggest you surf around their space for some great eats. Now, off to the recipe.

Preparation time: 45 mins                 
Cooking Time: 15-20 mins         
Recipe Category: Snack                      
Cuisine: Gujarati                         
Cooking Level: Medium
Serves: 4 -5
Calories: 200 Kcal approximate per serving   

INGREDIENTS         

DABELI MASALA POWDER   
2 tsp Coriander seeds
1 inch Cinnamon
3 to 4 Red Chillies
1 to 2 Cardamom
3 to 4 Cloves
1 tsp Black cumin seeds/ Shah Jeera

POTATO STUFF
3 to 4 Potatoes boiled and mashed
2 Onions finely chopped
2 tbsp Sweet Chutney + more for smearing
1/2 tsp Cumin seeds
Dabeli Masala powder
Salt to taste
Oil for sauteing

RED CHILLI GARLIC CHUTNEY
6 to 8 Red chillies soaked in water for 30 mins
6 to 7 cloves of garlic / a fistful of chopped ginger
Water

OTHER INGREDIENTS
Pav Buns
Pomegranate Pearls ( optional)
Sev (optional)
Chopped Onions
Chopped Coriander leaves
A fistful of roasted peanuts
Butter for toasting the Buns

METHOD

• Dry roast all the ingredients given under Dabeli Masala powder in a Kadai until a nice aroma wafts. Switch off, cool and powder coarsely in a mixer. 
• Dry roast the peanuts until crisp and set aside.
• Grind the soaked chillies and garlic with a little salt and water into a fine paste. If you don t want to use garlic, then substitute it with ginger.
• Heat oil in the same Kadai and crackle the Cumin seeds. Saute the chopped onions until it turns golden brown. To this add the mashed potatoes, salt,  Dabeli Masala powder, 2 tbsps of sweet chutney and mix well until the potatoes combine well with the spices. Switch off and set aside. 

• Heat a pan and add a tsp of butter. Slit the Pav bun into two by leaving one side intact. Toast the bun well on both the sides. Add little more butter and cook the other side so that the bun gets a nice glaze.
• Now flip the bun. Apply a little sweet chutney on one side of the slit surface. Apply a little Red chilli garlic chutney on the other side. 
• Spread a tbsp of potato mixture in between.
• Top it with roasted peanuts, chopped onion and coriander. Now close the other half of the bun and gently press to sandwich all the contents. 
• You can also top it up with some Sev, pomegranate pearls and chopped coriander leaves . 
• Serve hot. The taste, flavour and mouth feel is amazing. Couple it with some Hot Masala Chai to make your evening even more enjoyable.

NOTES

• The Red chilli garlic chutney imparts excellent flavour and is an important step. Do not skip. Adjust the number of  chillies as per requirement.
• I skipped adding Sev as I wanted the potatoes and peanuts alone felt. Pomegranate pearls are also optional.