Tuesday, February 24, 2009

Double Roti (Dabeli)

I saw this dish on Trupti's blog and could not resist myself from making it the same day. So here it is!! I have made it like she has only with a few changes. Thanks Trupti for this one.
Ingredients (serves 3 )
2 medium size onions finely chopped
4 to 5 medium size potatoes, boiled and mashed
1 tbspn. butter
1/2 tbspn. oil (also, asafoetida &turmeric powder for tempering)
Tamarind chutney (take a handful of tamarind, add 4 to 5 dates and a handful of jiggery, add 2 cups of water, boil the mixture for till tender and jiggery is totally melted. Filter it and squeeze the juice out of the mixture totally, you may add more water if you feel. Your tamarind chutney is ready; this chutney can be stored in the deep freezer for days together.)
Dabeli masala (1 " cinamon, 1/2 tspn. cumin seeds,1 tbspn. coriander seeds, 2 dried red chillies, roast them together and grind to make a fine powder. Dabeli masala is ready.
Roasted peanuts 1 cup
Sev to garnish (very thin sev)
Pomegrante or black grapes to garnish
6 to 8 pav
Take oil in a pan, add asafoetida, turmeric powder, add 2 tbspn. chopped onion out the chopped quantity, fry it till it becomes tranparent, now add mashed potatoes, salt and dabeli masala, mix well, cook it for a while, add 3 tp 4 tbspn. tamarind chutney, mix well and cook for a minute, switch off the flame. Your stuffing is ready.
Now, before serving, slit the pav in the middle, spread the tamarind chutney on both sides, spread chopped onion and roasted peanuts, then spread the stuffing on one side, close the pav, now on the sides of the pav also apply a bit of tamarind chutney and dip the pav in sev, now, fry you pav on the frying pan from both sides using butter.
While serving garnish it with pomegrante or sliced black grapes (i had none at home)
We relished this one a lot! the process might sound a bit tiring, but believe me.....the end result is yum :)

P.S. Ensure that the stuffing it hot enough when you spread inside pav to make it more deilicious!