Name: Dabeli Braids recipe by Vibha Bhutada at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 7
Ingredients: 1/4 cup pomegranate seeds; 1/4 cup grated coconut; 3 tbsp tamarind dates chutney; 1/2 tsp Cumin; A pinch of asafoetida (hing); 3 tsp dabeli masala; 1 onion, finely chopped; 3 medium sized potatoes, boiled, peeled and mashed; Cilantro - finely chopped; 1/2 tsp red chili powder; 1/4 tsp asafoetida (hing); 1/4 cup chopped coriander leaves; 2 tbsp Oil; 2 tbsp water - optional; Melted butter, for brushing; 1 cup processed cheese, grated; Onion - finely chopped; Nylon sev; Roasted peanuts; Potato filling; 2 tsp oil; 1/2 cup peanuts; 1/2 tsp cumin seeds; 2-3 cloves; 1/2 inch stick of cinnamon; 1 tsp coriander seeds; 1 red chili; 3/4 cup (12 tbsp) cold, well-shaken buttermilk; 6 tbsp cold salted butter, cut into 1/2-inch pieces; 1 tsp granulated sugar

ABOUT Dabeli Braids RECIPE

Dabeli is a very popular street food from Gujarat and now easily found in Maharashtra specially in Mumbai and Pune. For my love of Dabeli, I reinvented it with a new fresher look. I have given a twist by wrapping dabeli mixture in cotton soft biscuit dough making it crispy, cheesy and delicious. Making a braid means cutting fringes on the side of the dough rectangle/oval, and folding in. Dabeli..in it's original form is lovely enough, but new fresh looks give it a interesting texture, taste and of course 'modernize' it!

Ingredients Serving: 7

1/4 cup pomegranate seeds
1/4 cup grated coconut
3 tbsp tamarind dates chutney
1/2 tsp Cumin
A pinch of asafoetida (hing)
3 tsp dabeli masala
1 onion, finely chopped
3 medium sized potatoes, boiled, peeled and mashed
Cilantro - finely chopped
1/2 tsp red chili powder
1/4 tsp asafoetida (hing)
1/4 cup chopped coriander leaves
2 tbsp Oil
2 tbsp water - optional
Melted butter, for brushing
1 cup processed cheese, grated
Onion - finely chopped
Nylon sev
Roasted peanuts
Potato filling
2 tsp oil
1/2 cup peanuts
1/2 tsp cumin seeds
2-3 cloves
1/2 inch stick of cinnamon
1 tsp coriander seeds
1 red chili
3/4 cup (12 tbsp) cold, well-shaken buttermilk
6 tbsp cold salted butter, cut into 1/2-inch pieces
1 tsp granulated sugar
1/2 tsp baking soda
2 tsp baking powder
1-3/4 cup all-purpose flour; more as needed
5 - 6 red chilies - soaked in warm water for 30 minutes
1/2 cup garlic, chopped
1/2 tbsp lemon juice

Instructions

In a large, wide bowl, combine the flour, baking powder, sugar and baking soda. Cut in the butter until the mixture resembles pea-size lumps. Stir in the buttermilk Do not over mix. Transfer the dough to a floured work surface and gently knead 6 to 8 times. Wrap it in cling film.
Making Dabeli Masala: Dry roast all spices on low heat till fragrant. Add into blender and grind them coarsely. Keep aside.
Making Chili Garlic Chutney: Soak red chilies in water for half an hour. Add into blender along with garlic, lemon juice and salt. Grind them to a smooth paste by adding little water.
Making Potato Filling: Cook the potatoes in a pressure cooker till 4 - 5 whistles. Peel and mash them. Heat oil in a pan. Add cumin seeds. Add chopped onion and asafoetida. Saute till translucent.
Add the sweet tamarind - dates chutney to the onions and mix well. Add the mashed potatoes, dabeli masala powder. Mix well and add salt. Reduce the heat and let it cook for 3-4 minutes. Add coconut, chopped onion, pomegranate seeds and chopped cilantro.
Assembling the Braids: Roll out the biscuit dough on little flour into oval shape / rectangular shape with a rolling pin dusted with flour. Think of the oval / rectangle dough shape as three long lengths. The middle part is the spine. Leave the spine untouched. With a knife, cut fringes 2 cm wide slightly angled pointing downwards on each part.
Add red garlic chutney and tamarind chutney in the center. Top with roasted peanuts, pomegranate seeds, chopped onion, grated cheese, nylon sev, and cilantro.
Bake at 180 Degree Celsius for 10-15 minutes or grill on a baking sheet for 10-12 minutes until brown in color.

Similar Recipes