Dabeli – An Evening Snack to relish on!

IMG-20150510-WA0000Hi friends! As I promised, I am here today with the recipe of Dabeli. Most of you, I am sure would not have heard about this yummy evening snack. It is dish which is supposed to have originated at Kutch. I do not know much about it, but that is what I have heard of. It happens to be my husband’s favorite. I decided to give it a try and browsed the recipe online. An aunt had shared the recipe with me, but still I followed my routine. I browsed three to four different recipes and came up with my own, based on the ingredients I had at home. Yeah, it always so happens with me that I do not plan before making anything. I just randomly decide and go ahead. So are you ready to run through the recipe, with me? Come on, then, what are you waiting for!


3 packets of Pav (depends on your requirement)
100 gms of Masala Groundnuts
½ kg of Potatoes (boiled and mashed)
2 onions finely chopped
1 tsp Turmeric Powder
1-2 tsp Amchur
1 tsp Chili Powder
2 tbsp Dabeli Masala (I used the readymade Dabeli Masala available in the market)
A pinch of garam masala powder
Salt as per your requirement
1 tsp Jeera
Oil as per your requirement

For the Garlic Chutney
7-8 Kashmiri Chilies (Use Kashmiri chilies if you want the chutney to be bright red)
5-6 pods of Garlic
Water as per the requirement

For the Sweet Chutney
1 bowl Tamarind
1 bowl Dates
½ bowl Jaggery
Water as per requirement


Garlic Chutney
– Dry roast the Kashmiri chilies and garlic for about 2 minutes
– Remove from flame and add little water (sufficient to grind the chutney into a smooth paste)
– Grind it and keep aside.

Sweet Chutney
– Soak the tamarind in water for a while (about 10-15 minutes)
– In the same way, deseed the dates and soak it in water for a while (about 5-10 minutes)
– Mix the two together with little water, add jaggery to it and bring it to boil
– After the mixture cools, grind it. Keep adding water as per the consistency required

– Heat oil in a pan and jeera to it. Fry it until it splutters.
– Add the onions and fry until it becomes transparent
– Add in the mashed potatoes, turmeric, amchur, red chili powder, dabeli masala, garam masala and salt and mix well.
– Finally add the masala groundnuts and mix well and remove from flame

Finally the Dabeli
Now that everything is ready, we can finally make the dabeli.
– Take one piece of Pav, cut across it till the edge. Do not cut the pav fully. Cut it in such a way that you can open it like a book.
– Smear one side of the pav with sweet chutney and the other side with garlic chutney
– Take one spoonful of the stuffing and smear it neatly on the bottom portion
– Sprinkle finely chopped onions and masala groundnuts over it and press the pav tightly
– Dab the pav with butter on both sides and toast it on the tava till golden brown
The yummy and delicious Dabeli is ready to savor on!

Note: You can also add pomegranate to the stuffing. As I didn’t have it readily available at home I did not use it.

I am sure most of you will try it out immediately. Do try it and get back to me with the result of the same.

See you soon..

Till then, Cheers!!!


Pav Bhaji – My Sunday Treat

DSC_0053Hi friends…. I’m here yet again with a recipe… That’s because I tried it out today… The later I post it the more ingredients I will tend to forget to mention. Hopefully everything’s going great for all. The summer doesn’t seem to have settled down a bit despite the heavy rains. I know we should be treating ourselves to something chilled in this weather. But it so happens sometimes that we feel we need something more to fill our stomach in addition to the chilled stuffs. And this is how I planned to make Pav Bhaji. It had really been long since I tortured my folks with my delicacy. So I plotted and planned and got into making it. The recipe is simple (as for me, I feel it’s really simple). Just fry a few vegetables, add some masalas and add in water as per requirement. You’re done!!! Come on let’s check it out then.


1 big capsicum

1 tbsp Ginger Garlic paste (I used 2 garlic flakes and a 2 inch piece ginger for the paste)

1 onion finely chopped

2 medium sized tomatoes

2-3 potatoes (boiled)

1 small cup boiled green peas

1-2 tbsp Pav Bhaji Masala

1 tsp Turmeric powder

1-2 tsp Chilly Powder

Salt as per requirement

Water as per requirement

1 tbsp Oil – for frying

1 tbsp Salted butter – for garnishing – I used nutrilite butter



o    Heat Oil in a pan and add in the ginger garlic paste and fry for a while.

o    Add in the finely chopped onions and fry till transparent

o    Add in the finely chopped Capsicum and fry till the color changes

o    Add in the finely chopped tomatoes and fry for a while

o    Add in the mashed potatoes and green peas and mix well. Slowly add in water as per your requirement

o    Add turmeric powder, salt and the pav bhaji masala and mix well.

o    Check the consistency and pour in water if necessary and bring to boil

o    Remove from flame and add in the butter

The yummy bhaji is ready to indulge in. Garnish it with squeezed lime, finely chopped onions and coriander leaves.

Serve it hot with toasted pav. Hope you guys do enjoy this recipe.

See you soon.



Ragda Pattice – My Delicacy on a Thrilling Thursday

Hello friends!! I promised I’ll get back with a different post, but I’m here with a recipe yet again. I was casually chatting with my mom yesterday when she said she would make Ragda Pattice today. That is when, bingo, I got an idea. I insisted that I’ll make it. She agreed. The recipe is basically my mom’s tried and tested expert recipe. She’s been making it since ages and I’ve been eating it since ages. But till date, I’d never chanced upon an opportunity to make it. Finally when I got the opportunity today, I grabbed it. In the course of making it, I had my mom’s continuous guidance as I didn’t want it to go wrong.  And thus, I came out with a fool proof –delicious Ragda Pattice.
I usually dedicate my reviews on novels to the people who suggest the novels to me. Today on the eve of Valentine’s Day, I wish to dedicate this delicacy to Mayur. Mayur, this dish was made just with you on my mind. That’s the reason probably it turned out to be perfect (that’s the feedback I received, especially from my dad, who is my food critic). Now let’s just rush to check out how the delicious Ragda Pattice is made.

1 teaspoon Jeera
1 teaspoon garam masala powder
1 teaspoon chilli powder
2 Tomatoes finely chopped
250 gms Chana (boiled)
Water as per requirement based on the consistency
Oil – about 1 ½  tbsp
For the masala
3 medium sized onions (cubed)
3 big green chillies
5-6 cloves of garlic
2 inch Ginger piece
1 tbsp Coriander seeds
2 teaspoons amchur powder
1 teaspoon Turmeric powder
Salt as per taste
For the Pattice
3 big sized potatoes boiled
6 bread slices (soaked in water for about 1 minute)
1 Teaspoon turmeric
1 teaspoon garam masala Powder
1 teaspoon Jeera Powder
Coriander leaves finely chopped
Salt as per taste
Oil for shallow frying
For Garnishing
 2 onions finely chopped
Coriander leaves finely chopped
Take all the ingredients that go into the making of the masala and grind it into a fine paste. Keep aside.
Heat oil in a pan and add jeera to it and fry it for a while. Then add the garam masala powder and fry it. Then add in the ground masala and fry nicely till it sheds it raw odour. Add salt, chopped tomatoes and boiled chana to it and mix well. Add water as per your requirement. Pressure cook the same with one whistle only. After about half an hour bring to boil the pressure cooked mixture.
Mash the boiled potatoes finely. Add the soaked bread by squeezing out the water completely. Add in the powdered jeera, garam masala powder, turmeric, chopped coriander leaves and salt and mix well. Make small round balls, flatten it and shallow fry it on both sides in oil.
Now that your Ragda Pattice is ready serve it hot with the garnishing.
So, would you guys try it out? Give it a try for sure. The list of ingredients may scare you (when my mom told me the ingredients and method orally yesterday, I swear I didn’t catch a single ingredient in it). But once you try your hand at it step by step, you’d end up telling “That’s it, it’s really simple”.
Without wasting your time, treat your loved ones with this yummy dish.
See you soon again soon…
Let me remind you again, I’m celebrating my blog’s first birthday this month end> So you’d be seeing a variety of posts in the days to come.


Sago Vada – My Experiment on a Super cool Sunday

Hello! So what’s cooking at your end? Christmas is fast approaching and so is the New Year! There must be some set plan to keep you occupied during the year end. The weather down here seems to cool up.  So during the chilling weather it’s always awesome to have a cup of hot coffee or tea with something spicy in the evening. That was my idea exactly when I thought of making Crispy – Crunchy Sago Vada (also popularly known as the saabudhaana vada). I happened to go through this recipe some days ago. I wanted to try it. But the venture, I thought was a bit risky because Sago Vadas are very famous for being very oily. From health point of view that happens to be a drawback. But at the same time I wanted to eat it at any cost. So I decided to get into the venture. I had the help of my aunty as well, who happens to be a very good cook. I’m sure many of you would go forward trying this one as it is really very tasty!


250 gms Sago (Saabudhaana)
5 boiled and mashed potatoes (medium to large size)
Coriander leaves (1 bunch- finely chopped)
Curry leaves (about 25-30 leaves –finely chopped)
4 big green chillies finely chopped
½ big sized lemon juice
1 tsp turmeric powder
Salt as per requirement
Oil for frying

Wash the sago very well with water and then soak it in water sufficient to cover it and keep it aside for about 2-3 hours. Take the well soaked sago, mashed potatoes, add coriander leaves, curry leaves, green chillies, turmeric powder, lemon juice and salt and mix very well. Refrigerate the mixture for about 20 minutes. Remove the mixture and then make round balls and flatten it and deep fry it in oil till golden brown. Remove from oil and serve hot with sauce or pudina chutney.

Tip: The mixture (or the dough) is refrigerated so that it does not absorb a lot of oil in the process of deep frying the same. Sago Vadas are mostly known for absorbing oil at peak.

The recipe is simple. It does not take much of your time. It’s just that you need to give a bit of patience to it. The end result, I promise, is really – amazingly tasty.

So why wait!!! Just rush and treat yourselves to the Crispy- Crunchy Sago Vadas this winter.

Catch you all very soon with something interesting.