Dabeli Masala

For someone who loves food and enjoys cooking, there can be no greater pleasure than that of using his own HomemadeMasala. Here is a recipe for Dabeli Masala which is the key ingredient for Kacchi Dabeli a famous street food of Gujarat. This Masala Recipe is not known to many, it is made by fewcommercially selling Masala manufacturers like Kapol and some other in Gujarat. Try this Masala and you will get the originaltaste of Kacchi Dabeli. You can multiple the quantity of this ingredients and can store in bottle for further use. The dish is suddenly infused with this Masala.

Ingredients :

1. 4 Dried Red Chillies
2. 1 Tsp. Whole Cloves
3. 1/4 Tsp. Mace (Jaifal) powder
4. 1/2 Tsp. Fennel Seeds
5. 1/2 Tsp. Black peppers
6. 3 Whole Star Aniseed
7. 2 Bay Leaves
8. 1 Black Cardamom
9. 1/2 Tsp. Dry Ginger Powder
10. 1/2 inch Cinnamon (Tuj)
11. 1/4 Tsp.Turmeric Powder
12. 1/2 Tsp. Whole Coriander's

Grind all the above ingredients in a grinder to a fine powder.

DABELI  Potato stuffing sandwiched in buns and served with peanuts and chutneys. Preparation Time : 20-25 minutes Cooking Time : 12-15 minutes Servings : 4

INGREDIENTS Round Buns ( pavs) 4 Dabeli masala powder 1 1/2 tablespoons Oil 3 tablespoons Potatoes, boiled and mashed 2 large Salt to taste Lemon juice 1 teaspoon Sweet date and tamarind chutney 1 cup Sugar 1 tablespoon Masala Moongphalli ( spicy peanuts) 1/2 cup Coconut, scraped 1/4 cup Pomegranate pearls 1/4 cup Black grapes, chopped 10-,12 Nylon sev 1 cup Fresh coriander leaves, chopped 2 tablespoons Red chilli Garlic Chutney 1/4 cup Onions, chopped 2 medium Butter 2 tablespoons METHOD Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed. Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top. Slit the pavs horizontally without cutting through. Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves. Place the stuffed pavs on a hot tawa. Press slightly and toast on both sides, with a little butter, till done. Serve hot.