Dabeli Bhajiya, an interesting variant of this favourite street food.
Recipe Link : https://www.tarladalal.com/Dabeli-Bhajiya-40935r
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Dabeli Bhajiya
Dabeli is Gujarat’s answer to vada pav. It is a sandwich-like snack in which bread is perked up with a sweet and spicy potato filling. Dabeli Bhajiya is an interesting variant of this favourite street food, wherein the potato packed bread is deep-fried to make crisp bhajiyas, and served with peppy chutneys. The dabeli stuffing is flavoured with a special dabeli masala, which gives it a unique taste, and we have also added some masala peanuts to add a bit of crunch to the filling. Remember to squeeze the moist bread slices well before adding the stuffing and shaping it, because it will absorb a lot of oil if it is watery.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Makes 35 bhajiyas.
For the dabeli stuffing
2 tbsp dabeli masala
1 tbsp oil
½ cup finely chopped onions
½ tsp chilli powder
¼ cup khajur imli ki chutney
1 tbsp garlic (lehsun) chutney
2 cups boiled, peeled and mashed potatoes
1 tsp lemon juice
Salt to taste
¼ cup masala peanuts
Other ingredients
35 fresh bread slices
Oil for deep-frying
For serving
Garlic (lehsun) chutney
Khajur imli ki chutney
For the stuffing
1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
2. Add the dabeli masala and chilli powder and sauté on a medium flame for a few seconds.
3. Add the khajur imli ki chutney, garlic chutney, potatoes, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Add the masala peanuts and mix well. Keep aside to cool slightly.
How to proceed
1. Trim the sides of all the bread slices on a clean, dry surface and trim the sides. Keep aside.
2. Place a bread slice on a clean, dry surface, dip it lightly in a bowl of water and squeeze it lightly between your palms to remove the excess water.
3. Place a little stuffing in the centre of the bread, bring together all the sides towards the centre and seal it tightly to form a round ball.
4. Repeat step 2 and 3 to shape 34 more bhajiyas.
5. Heat the oil in a non-stick kadhai and deep-fry a few bhajia at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with garlic chutney and khajur imli ki chutney.
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