My Kachhi Dabeli. Make the Veggies go down faster

Posted by admin | Child friendly food,Recipes,Vegetarian | Thursday 7 July 2011 9:54 pm

Healthy Veggies in bread This is about as healthy as street food can get, and the added plus is that because it’s street food my little one loves it, and is willing to have it happily even at home. In fact last night I got the best complement ever! “This is better that what we get on the road.” Wow!
I won’t even get into the recipe for the “real thing”, my main intent making this at home is to get a larger than normal serving of vegetables into the meal. The real thing is spicier and has a more extreme sweet and sour taste.
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KACHHI DABELI HOME-STYLE make about 6 dabelis
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INGREDIENTS
2 large potatoes
1 small onion
1 large tomato
1 carrot
1 cup of cauliflower florets
1 tablespoon jaggery / 1 1/2 tablespoons sugar
1/4 cup tamarind pulp
1/4 cup cilantro (coriander / kothmir) leaves cut fine
1 teaspoon ginger-garlic paste
1 teaspoon red chilli powder
Yellow fine sev (optional)
2 tablespoons butter
Salt to taste
Some pomegranate if you have it.
Oil
Indian Pav. Burger buns will do the job as well.

simmering vegetablesPREPARATION
Boil all the vegetables together in just enough water to submerge, till soft. I did them in the cooker – 10 minutes.
Cool and mash roughly.

Fry the ginger-garlic paste in a tablespoon of oil. Add the chilli powder. Stir.

Add the vegetables, tamarind and jaggery/sugar and all the liquid left over. You can add a whole cup more of water. Cover and simmer till smoother. Let the water evaporate till the pulp is thick – almost solid.

Add the cilantro and stir, Add a dollop of butter and turn off the heat.

While this was simmering, slit the pav / burger buns across the center. Apply butter outside and inside and gently warm for just 4-5 minutes over a hot skillet .

Spool in a much vegetable as you can, sprinkle with a little yellow sev, press shut. Sprinkle sev and pomegranate seeds over each dabeli as well. Serve hot!

    Comment : This is perfect for a child, though for myself I would have added double the amount of chilli and a teaspoon of chaat masala for an extra tang.
    The great thing is that besides the potatoes, you can use almost any vegetable that doesn’t have too individual a taste of texture. – pumpkin, white gourd, cabbage (cut fine),
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