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Dabeli Street Indian Food from Illium Cafe & Bistro Troy

December 23, 2018 11:49 AM

Ingredients: Sweet chutney 2 tbsp cup tamarind pulp ¼ cup sugar syrup ½ cup water Red chilly-Garlic chutney 10 red chillies soaked in water 6-8 garlic cloves 3 tbsp water Salt as required

Dabeli mix 2 dry red chili 1 tsp coriander seeds ½ inch stick cinnamon 2 to 3 cloves ½ teaspoon cumin seeds A pinch cumin 1 cup Mashed potatoes 1 tbsp oil Water as required Garnish 5 tbsp dried coconut shavings 5 tbsp corriander leaves 5 tbsp pomegranate seeds 3 tbsp tutti frutti Masala peanuts ¼ cup Roasted peanuts ½ tsp oil ½ tsp dabeli masala ½ tsp sugar Pinch of salt

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Assembly 2 tbsp butter ½ cup onion ¼ cup Sev Method:- Debeli Mix:- In a medium hot pan, add coriander seeds, cumin seeds, dry red chillies, cinnamon sticks, cloves and roast till fragrant. Once roasted, add asafoetida and turn the flame off. Transfer the roasted masala to another container and let it cool to room temperature. After 10-12 minutes, grind these spices finely.

Potatoes:. Allow this cook for 2-3 minutes on moderate flame and transfer it to a plate and flatten it. Garnish with tutti frutti, coconut shvaings, coriander leaves and pomegranate seeds. Masala Peanuts:- Add some oil, Dabeli Spice Mix and sugar to roasted potatoes and mix it well. Add salt as required. The Assembly:- Slice the Bun-Paav so as to create a cavity in it. Then stuff this cavity with sweet chutney, chilli-garlic chutney, mashed potatoes mix, onions and masala peanuts. Heat a pan and roast the Dabeli with butter till crisp on both the sides. Take the hot Dabeli and dip it into the Sev and serve on a plate with pomegranate seeds and masala peanuts.

Credits

WNYT Staff

Copyright 2018 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved

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