Today's recipe in my blog comes from the soil of Kutch (Gujarat)-the land of Garba and dandiya and also my native place and I am proud to be a part of such a great land.
Kutchi/Gujarati cuisine is said to be a vegetarian's dream come true.The famous Indian British cookbook writer Madhur Jaffrey has termed Gujarati cuisine as "the haute cuisine of vegetarianism."
I want to share with you all a small briefing on Kutchi cuisine:
The staple food is Rotlas made of Bajri (millet) which the locals relish with butter milk or `chhas`, jaggery or 'gud'. Khichhdi,made of rice and dal (pulses) is liked by everyone. It is eaten with kadhi -a savory curry made with yogurt using bay leaves, ginger, chilies and finely chopped vegetables as garnishing-onions and pickle.Using the same lentils and rice, Kutchi kitchens produce delectable items like the Khaman dhokla, a salty steamed cake made from chickpea flour; Doodh pak, sweet, thickened milk confectioned with nuts, and Srikhand, a dessert made of yogurt, flavored with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. These three delicacies have made their way into the favorites list of the rest of India too and can be found in restaurants all over the country. (http://www.indianetzone.com/20/kutchi_receipes_beverages.htm)
Kutchi Dabeli or Double Roti as it is popularly known is a tangy,sweet and spicy delicacy from Kutch ( Gujarat) and traditionally sold on the streets of gujarat. This snack has also become very famous on the streets of Mumbai,we can say its a different version of vada pav. This is one of my most favourite food...........It gives me a kind of nostalgic feeling and takes me down the memory lane to my childhood days when I was in mumbai. When me and my mother used to go to the market,we used to eat Dabeli from one particular stall......it was soooooooo delicious, I have never eaten such a tasty Dabeli anywhere else.
Here in US we don't get Dabeli masala, so what,no problems!!! You can make it at home or use this recipe for a jhatpat dabeli,no need to make dabeli masala separately.
Ingredients
I want to share with you all a small briefing on Kutchi cuisine:
The staple food is Rotlas made of Bajri (millet) which the locals relish with butter milk or `chhas`, jaggery or 'gud'. Khichhdi,made of rice and dal (pulses) is liked by everyone. It is eaten with kadhi -a savory curry made with yogurt using bay leaves, ginger, chilies and finely chopped vegetables as garnishing-onions and pickle.Using the same lentils and rice, Kutchi kitchens produce delectable items like the Khaman dhokla, a salty steamed cake made from chickpea flour; Doodh pak, sweet, thickened milk confectioned with nuts, and Srikhand, a dessert made of yogurt, flavored with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. These three delicacies have made their way into the favorites list of the rest of India too and can be found in restaurants all over the country. (http://www.indianetzone.com/20/kutchi_receipes_beverages.htm)
Kutchi dabeli (Double Roti)
Kutchi Dabeli or Double Roti as it is popularly known is a tangy,sweet and spicy delicacy from Kutch ( Gujarat) and traditionally sold on the streets of gujarat. This snack has also become very famous on the streets of Mumbai,we can say its a different version of vada pav. This is one of my most favourite food...........It gives me a kind of nostalgic feeling and takes me down the memory lane to my childhood days when I was in mumbai. When me and my mother used to go to the market,we used to eat Dabeli from one particular stall......it was soooooooo delicious, I have never eaten such a tasty Dabeli anywhere else.
Here in US we don't get Dabeli masala, so what,no problems!!! You can make it at home or use this recipe for a jhatpat dabeli,no need to make dabeli masala separately.
Ingredients
- Pav bhaji Buns 6-8
- Potatoes 4
- Onion 1 (Medium)
- Hot(spicy ) Peanuts 1/2 cup
- Tamarind-Dates chutney 1-2 tbsp
- Cumin-Corainder (Jeera-Dhania) powder 1-1 1/2 tbsp
- Garam masala 2-3 tsp
- Red chilli powder 1 tsp
- Asafoetida (hing) a pinch
- Sugar 2 tsp
- Salt to taste
To serve
- Butter 2 tbsp
- Tamarind-Khajur chutney 4-6 tbsp
- Garlic chutney 2 tbsp
- Hot peanuts 1/2 cup
- Onion (raw) 1/2
- Nylon sev 1/2 cup
- Pomegranate cleaned (optional)
Method
- Boil ,peel and mash the potatoes.
- Heat the oil in a pan,add asafoetida and saute the onions in it till they are light golden brown.
- Add the mashed potatoes,hot peanuts,cumin-corainder powder ,garam masala,red chilli powder,sugar and salt.Mix well.
- Remove from the fire, add 1-2 tbsp tamarind-date chutney and mix well.
- The filling is now ready.
- Slice the bun horizontally in half.
- Apply both the chutneys on lower part of the bun.
- Take about 2 tbsp of filling and place it on the lower part of the bun.
- Garnish with chopped onion, peanuts, sev, pomegranate.
- Roast both the sides of the bun using little butter on a non stick tawa.
Ho gayi Kutchi Dabeli taiyaar.....Enjoy!!!
Serves 4I am very happy to send this recipe for the Sandwich Festival hosted by Anupama of Food-n-more. Eagerly waiting for the round-up.
