Dabeli Pocket

I posted dabeli recipe few years back. It was prepared using raw banana. This time I tried making dabeli pockets with potato filling. Instead of using pav (bread) which many of us are avoiding for some or other reason. My husband don’t like traditional dabeli but he devour this one. He actually liked it so much that he was ready to eat 2nd time in the same week…success!!

Dabeli is a very famous street food of Gujarat, India which you will find at street vendors. This is also widely available in Mumbai street corner, which is loved by everyone. The sweet and spicy filling, stuffed in soft bread and pan fried in butter. Absolutely delicious! Dabeli is also one of my son’s favourite snack.

Please note that you can see printable version at the end. You need to use chrome browser to print or save the copy of the recipe.

Preparation time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

Filling:
3-4 medium size potato boiled, skinned and mashed
1 tbsp Date Tamarind chutney
2 tbsp fresh/frozen or dry coconut shredded
1/2 cup pomegranate seeds
1 tbsp lemon juice
Handful chopped coriander
Salt to taste
1 tbsp dabeli masala
1/4 tsp turmeric
Oil for cooking
Ghee (clarified butter)

For pockets, you can either use store bought tortilla, home made tortilla (gluten free), all purpose flour (maida) roti or regular (whole wheat) roti. I had leftover whole wheat roti soft dough so I used that to prepare pocket. I also prepared sandwich using sour dough bread slide.

Serve with
Date Tamarind chutney
Garlic chutney
Spicy peanuts

Procedure

1. In a bowl, mix all filling ingredients except spices (dabeli masala, turmeric powder) and oil/butter. Mix well using hand to get the smooth texture.

2. Heat a small pan, add 1 tbsp oil. On low heat, add dabeli masala and turmeric to the oil. Let spices simmer in oil for one minute. Then add this to dabeli filling and mix well. Instead, you can use a wild pan, add 1 tbsp oil and both spices. Let spices cook in oil for a minute, then add the potato mixture you prepared earlier to the pan. Blend everything with spatula and cook for 1 minutes. Turn off the heat and keep this on side.

3. Roll a thin roti from the dough (whole wheat or maida). in the middle, add around 2 tbsp of filling, put filling in square shape. Fold the roti from all side and slightly flatten using rolling pin, it will help to cook the pockets evenly. If you are using store-bought tortilla, add the filling in the middle, fold from all side and stick the last layer of tortilla with paste made of cornstarch/maida and water.

4. Heat a iron or non stick pan. Add some ghee, then lay dabeli pocket on it. Cook from all side adding more ghee if needed. You can also hold it side ways to cook from all side. Cook from all side until brown.

5. Serve immediately with date tamarind chutney and/or garlic chutney and spicy peanuts on the side. I also prepared as sandwich in sour dough bread. After toasting sandwich, I rolled sides in sev (fried besan vermicelli).

This is perfect for anytime of the day or pack for lunch. Dabeli masala is spicy and aromatic, It adds a big punch to this snacks. Use oil instead of butter if you are on vegan diet. It will still taste great!!

Also let me know if you have any questions regarding the dish.

You can check out Fast food/Street food or Gujarati recipe ideas on my blog.

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