#bhujdabelimasala

[sinfullydesilicious]

My Kitchen Secrets recipes are the experimental recipes I create with my leftovers of that particular recipe, or a variation of it. You can see a lot of recipes under my kitchen secret page, where I would have played with the dish after contemplating it. How could I disappoint my viewers and followers? So yes, you have variations with last week post of Jain Dabeli and Regular Dabeli recipe. What’s the secret awaiting here?.. let me reveal the combo. I converted the leftover jain dabeli stuffing into Dabeli Open Toast. Similarly, I created a variation utilizing the regular dabeli stuffing and named it as Dabeli Bread Dahiwala

[sinfullydesilicious]

Dabeli which was originated from the Kutch or Katchchh region of Gujarat. A family from Mandvi town of Kutch, Gujarat invented this dish, which later passed on to different places across India especially Mumbai, Maharashtra. To describe it in short, it’s a Gujarati version of Maharashtrian Vada pav. It’s also known as Kutchi Burger or Desi burger and Katchi double roti. Toasted buttery Ladi pav/small buns smeared with chaat chutneys inside, filled with a special potato mixture (prepared with spices, sweet tamarind chutney, and specially prepared Dabeli masala), then topped with grated coconut, masala peanuts, pomegranate seeds, onion, sprinkled Dabeli masala and finally coated with sev on all sides of the bun and served immediately.  Spicy, tangy, sweet flavours complement one another while you take a bite of it. Undoubtedly, it’s a scrumptious treat with a blend of flavours I made a Jain version, replacing potatoes with plantain/raw bananas. It was as good as potatoes; no one can figure it out unless you reveal it. Here in the Jain version, the potato stuffing was replaced by plantain stuffing and while assembling the chopped onions were skipped. There was no compromise in taste and texture. It was absolutely delicious, that even the non-Jain community can also give it a try, it'll be worth it.