Kutchi Dabeli / Dabeli / Indian Burger

Wishing you all a Happy New Year and this is going to be thevery first post for the brand new year.
We are starting with another session of Blogging Marathon and this edition is 48th and we are heading towards our 50th edition.
For this session I chose one of my favorite Chaat recipes and today's one is Dabeli aka Kutch Dabeli.
This dabeli I make it couple of times before but used the extra leftover regular bread slice.But here I used the store bought burger buns.
This dabeli and garnishing can be made in different ways and few versions are there.Today's version, I learned from one of my friend.The use of pomegranate and sev,peanuts give a nice tangy and crunchiness.Once the stuffing and chutneys are ready the assembling is easy and can be made in no time.The list of ingredients may be more but its very easy to make and assemble.Lets move on to the reciep....................................................

                                                                        

                                                                Kutchi  Dabeli

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  Basic Information

   Preparation time ~ 15 minutes

   Cooking time ~ 30 minutes

   Makes ~ 4

    

  Ingredient

   For the stuffing

Ingredient	Quantity
Potato/Urulaikilangu	3 (medium size)
Dabeli spice powder	11/2-2 tbs
Tamarind Chutney	2 tbs
Coriander leaves(chopped)	1-2 tbs
Salt	1 tsp
Oil	1 tbs
Desiccated coconut(optional)	1 tsp

  For the dabeli spice Powder

Ingredient	Quantity
Coriander seeds	1 tbs
Red chilly/varamilagai	2-3
Cumin seeds/jeeragam	1 tsp
Black Pepper corns/milagu	1/4 tsp
Cinnamon/pattai	1/2 inch
Clove/lavangam	1

  

  For Garlic Chutney

Ingredient	Quantity
Garlic/poondu	3 fat cloves
Red chilly powder/milagai podi	1 tsp
Salt	1/4 tsp
Water	2 tbs

 For assembling and Garnish

Ingredient	Quantity
Burger buns or pav buns	4
Garlic chutney	2 tbs
Tamarind Chutney	2 tbs
Spicy or roasted peanuts	2 tbs
Thin sev	2 tbs
Chopped onion	2 tbs
Pomegranate	2 -3tbs
Chopped coriander leaves	1 tbs
Butter/vennai	2-3 tbs

  Method 

• Dry roast the given ingredients given for the spice powder to a nice golden color.Powder it to a bit coarse powder in a blender.

• Boil the potatoes in a pressure cooker for 2-3 whistles and peel the skin.Mash it roughly and to this add the tamarind chutney,salt and mix it well.Heat a pan with oil and add the mixture and cook it.Add around 1/4 cup of water if the mixture it too dry,finally add the chopped coriander leaves.Take this stuffing in a bowl and add grated coconut,chopped onion,coriander leaves and some pomegranate pearls.

• To make the garlic chutney take all the ingredients in a blender jar and pulse it.Add the water and grind it to a fine paste.

• Now slit the buns into two and  toast the buns with generous amount of butter on both sides.

• To one side of the toasted bun apply the garlic chutney and tamarind chutney.Keep a generous amount of potato stuffing then top it with peanuts,sev and chopped onion,coriander leaves.Cover the stuffing with the another slice of the bun and add some more sev and pomegranate.

• Serve it immediately.

•  The amount of peanuts and sev can be added according to personal preference.
•  Here I added some desiccated coconut to the stuffing,its purely optional.
• Regular roasted peanuts can be used instead of spicy peanuts.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Enjoy..........................................................