We commenced the chaat theme last month with Pav bhaji and its variations Pav Bhaji Fondue, Club Sandwich, Bhaji Cheese Dosa, then Mumbai Style Ragda patties, Ragda samosa, Ragda puri, and their fusions- Ragda Vol-Au-Vent, Ragda Tacos and Jain Dabeli and regular Dabeli with Homemade Dabeli masala.
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I wanted to run you through the preparation for the Dabeli masala. from my previous post. I want my viewers to be aware of this special aromatic spice mix powder, with exploding flavours like sweet, spicy, and tangy in every pinch of it.
I made homemade Dabeli masala. in two methods,
1) Traditional and Authentic recipe
2) No cooking and Shortcut recipe
This homemade masala is versatile, it’s not confined only to Dabeli. You can unfurl your creativity by using it in your other dishes as I did. I recreated new recipes such as Dabeli Batata vada/Aloo Bonda, Dabeli Uthappam, Dabeli Pulao in the previous post. Sounds fascinating? Then do check it out…😍😋.
Dabeli originated from the Kutch or Katchchh region of Gujarat. A family from Mandvi town of Kutch, Gujarat invented this dish, which later passed on to different places across India especially Mumbai, Maharashtra.
To describe it in short, it’s a Gujarati version of Maharashtrian Vada pav. It’s also known as Kutchi Burger or Desi burger and Katchi double roti. Toasted buttery Ladi pav/small buns smeared with chaat chutneys inside, filled with a special potato mixture (prepared with spices, sweet tamarind chutney, and specially prepared Dabeli masala), then topped with grated coconut, masala peanuts, pomegranate seeds, onion, sprinkled Dabeli masala and finally coated with sev on all sides of the bun and served immediately. Spicy, tangy, sweet flavours complement one another while you take a bite of it. Undoubtedly, it’s a scrumptious treat with a blend of flavours.
My Kitchen Secrets recipes are the experimental recipes I create with my leftovers of that particular recipe, or a variation of it. You can see a lot of recipes under my kitchen secret page, where I would have played with the dish after contemplating it. How could I disappoint my viewers and followers? So yes, you have variations with this Jain Dabeli and Regular Dabeli recipe in this week’s post. What’s the secret here?.. let me reveal the combo. I converted the leftover jain dabeli stuffing into Dabeli Open Toast. Similarly, I created a variation utilizing the regular dabeli stuffing as Dabeli Bread Dahiwala. I can see how puzzled you are…🤔😆.
With no further delay, let’s get into the recipe.
For Jain Dabeli Open Toast-
Take bread slices, generously smear with butter on both sides. Toast both sides on a hot tawa.
Keep all the Assembling ingredients ready on the countertop.
Take the toasted bread slice, smear Sweet Dates Tamarind chutney and Green chutney on one side of the bread generously.
Then fill with the plantain stuffing, apply evenly on the same side.
Now add fried masala peanuts, pomegranate.
Then add chopped coriander leaves and chaat sev.
Finally, add any grated cheese (here I added vegan cheese) and sprinkle some Dabeli masala.
Now toast the bread with stuffed side facing up. Close and cook for a while, till the cheese melts.
It’s a complete meal in a bite, easy and tasty Jain Dabeli open toast is ready to relish.
For Dabeli Bread Dahiwala-
Take 2 bread slices and take a cookie cutter or a mould or any small lid to cut out roundels.
Take water in a bowl. Dip these roundels in the water.
And squeeze excess water by pressing against the palms.
Scoop small portions of Dabeli stuffing and place it in the center of the squeezed bread roundel.
Take another roundel and close the dabeli stuffed roundel and tightly seal it by pressing the edges, if required dip your fingers in water and wet the edges to glue both the roundels.
And flatten the stuffing to spread evenly.
Now you can air fry.
Or shallow fry/deep fry them according to your convenience.
Keep all the assembling ingredients mentioned above on the countertop.
Prepare sweetened curd by mixing 2-3 tbsp of sugar to a cup of thick curd (refer notes). Place 2 fried Dabeli stuffed bread patties in a deep bowl, then add Sweet Dates Tamarind chutney, Garlic/red chutney and Green chutney on top of it.
Now add generous quantity of sweetened thick curd on to the bread patties. Then add finely chopped red capsicum.
Add pomegranate and finely chopped raw mango.
Then add chopped coriander leaves and sprinkle some Dabeli masala and chaat sev.
and finally drizzle with all the three chutneys.
Lip smacking fusion Dabeli Bread Dahiwala which explodes with a cocktail of flavours like sweet, tangy and spicy with a subtleness of curd…absolutely heaven on a plate…😋😋😋🤩.
Recipe card
Preparation time: 10 minutes
Cooking time: 10 minutes
Cuisine: Indian
Category: Chaat, Kitchen Secret
Serves: 4-6
Author: Manimala
Ingredients:
For Jain Dabeli Open Toast-
Butter – as required
Breads slices – as required
Green chutney.– as required
Sweet Dates Tamarind chutney– as required
Jain Dabeli stuffing – as required
Masala fried peanuts – as required
Pomegranate seeds – as required
Chopped coriander leaves – as required
Chaat sev – as required
Vegan Cheese/any cheese
Dabeli masala – as required
For Dabeli Bread Dahiwala-
Breads slices – as required
Potato Dabeli stuffing – as required
Garlic/red chutney– as required
Green chutney.– as required
Sweet Dates Tamarind chutney– as required
Thick sweetened curd – as required
Chopped red capsicum – as required
Pomegranate seeds – as required
Chopped raw mango – as required
Chopped coriander leaves – as required
Dabeli masala – as required
Chaat sev – as required
Instructions:
For Jain Dabeli Open Toast-
- Take bread slices, generously smear with butter on both sides.
- Toast both sides on a hot tawa.
- Keep all the Assembling ingredients ready on the countertop.
- Take the toasted bread slice, smear Sweet Dates Tamarind chutney and Green chutney on one side of the bread generously.
- Then fill with the plantain stuffing, apply evenly on the same side.
- Now add fried masala peanuts, pomegranate, chopped coriander leaves and chaat sev.
- Finally, add any grated cheese (here I added vegan cheese) and sprinkle some Dabeli masala.
- Now toast the bread with stuffed side facing up. Close and cook for a while, till the cheese melts.
- It’s a complete meal in a bite, easy and tasty Jain Dabeli open toast is ready to relish.
For Dabeli Bread Dahiwala-
- Take 2 bread slices and take a cookie cutter or a mould or any small lid to cut out roundels.
- Take water in a bowl. Dip these roundels in the water and squeeze excess water by pressing against the palms.
- Scoop small portions of Dabeli stuffing and place it in the center of the squeezed bread roundel.
- Take another roundel and close the dabeli stuffed roundel and tightly seal it by pressing the edges, if required dip your fingers in water and wet the edges to glue both the roundels and flatten the stuffing to spread evenly.
- Now you can air fry/shallow fry/deep fry them according to your convenience.
- Keep all the assembling ingredients mentioned above on the countertop.
- Prepare sweetened curd by mixing 2-3 tbsp of sugar to a cup of thick curd (refer notes).
- Place 2 fried Dabeli stuffed bread patties in a deep bowl, then add Sweet Dates Tamarind chutney, Green chutney, and Garlic/red chutney on top of it.
- Now add generous quantity of sweetened thick curd on to the bread patties.
- Then add finely chopped red capsicum, pomegranate and finely chopped raw mango.
- Then add chopped coriander leaves and sprinkle some Dabeli masala..
- Later add chaat sev and finally drizzle with all the three chutneys.
- Lip smacking fusion Dabeli Bread Dahiwala which explodes with a cocktail of flavours like sweet, tangy and spicy with a subtleness of curd…absolutely heaven on a plate…😋😋😋🤩.
Notes:
- As I mentioned above, chutneys, dabeli stuffing, masala and other assembling ingredients can be prepared days before and stored in refrigerator accordingly.
- Always feel free to manipulate the spices added. Especially when you add Dabeli masala in your stuffing, as store-bought and homemade Dabeli masala will vary in its taste and spice. Be mindful and increase or decrease masala accordingly. Gradually add 1 tsps at a time, taste, and then stop when you reach your spice level.
- You can choose any bread available near your stores for both the recipes.
- Three major flavours of this Dabeli masala are sweetness, spiciness, and tanginess. The sweetness comes from the sugar, spiciness from the Kashmiri chilli and other spices added, tanginess from the citric acid/lemon salt. You can prepare my homemade Dabeli masala (traditional or instant) and store it in the refrigerator for months. I have shown the versatility of the masala by using it in various dishes. Click this hyperlink to check out the dishes and its recipe 👉Dabeli Batata vada/Aloo Bonda, Dabeli Uthappam, Dabeli Pulao
- There are no hard and fast rules for chutneys. You can use any 2 of the 3 basic chaat chutneys. But make sure you use at least 2 chutneys for variation in flavour.
- Garnishing ingredients can be flexible. You can skip or add ingredients according to your availability. Essential ingredients are pomegranate and chaat sev, rest you can manipulate.
- While preparing the sweetened curd, increase or decrease sugar according to your requirements. Curd has to be really thick. If your curd is not thick, tie it in a cloth and hang it for a while to make hung curd.