Dabeli Bhajiya

by Tarla Dalal

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Dabeli is Gujarat’s answer to vada pav. It is a sandwich-like snack in which bread is perked up with a sweet and spicy potato filling. Dabeli Bhajiya is an interesting variant of this favourite street food, wherein the potato packed bread is deep-fried to make crisp bhajiyas, and served with peppy chutneys.

The dabeli stuffing is flavoured with a special dabeli masala, which gives it a unique taste, and we have also added some masala peanuts to add a bit of crunch to the filling. Remember to squeeze the moist bread slices well before adding the stuffing and shaping it, because it will absorb a lot of oil if it is watery.

Serve juices like Coconut and Orange Drink , Fruity Mango Juice or Mara Mara Juice to complement these spicy, chatpatta bhajias.

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Dabeli Bhajiya recipe - How to make Dabeli Bhajiya

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 35Makes 35 bhajiyas
Show me for bhajiyas

Ingredients

For The Dabeli Stuffing
2 tbsp dabeli masala
1 tbsp oil
1/2 cup finely chopped onions
1/2 tsp chilli powder
1/4 cup khajur imli ki chutney
1 tbsp garlic chutney
2 cups boiled , peeled and mashed potatoes
1 tsp lemon juice
salt to taste
1/4 cup masala peanuts

Other Ingredients
35 fresh bread slices
oil for deep-frying

For Serving
garlic chutney
khajur imli ki chutney

Method

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the dabeli masala and chilli powder and sauté on a medium flame for a few seconds.
Add the khajur imli ki chutney, garlic chutney, potatoes, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the masala peanuts and mix well. Keep aside to cool slightly.

How to proceed

Trim the sides of all the bread slices on a clean, dry surface and trim the sides. Keep aside.
Place a bread slice on a clean, dry surface, dip it lightly in a bowl of water and squeeze it lightly between your palms to remove the excess water.
Place a little stuffing in the centre of the bread, bring together all the sides towards the centre and seal it tightly to form a round ball.
Repeat step 2 and 3 to shape 34 more bhajiyas.
Heat the oil in a non-stick kadhai and deep-fry a few bhajia at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with garlic chutney and khajur imli ki chutney.