Full written recipe for Kutchi dabeli

HOMEMADE DABELI MASALA
Ingredients:
Whole spices:
Coriander seeds 1/4th cup
Cumin seeds 1 tbsp
Peppercorns 1 tsp
Fennel seeds 1 tsp
Cinnamon stick 1 inch
Black cardamom 1 no.
Cloves 1 tsp
Star anise 1 no.
Bay leaf 1 no.
Dagad phool 1 tsp
Salt a pinch
Powdered sugar 1 tbsp
Kashmiri (degi) red chilli powder
Amchur powder 1 tsp
Black salt 1 tsp
Desiccated coconut 2 tbsp
Salt to taste
Grain sugar 4 tbsp
Oil 2 tbsp
Methods:
Set a pan on medium low heat, add all the whole spices and salt a pinch, roast them until they are fragrant, make sure you don’t burn the spices while roasting, and do not add the spices when the pan is very hot or you may burn them.
Cool down the roasted spice to the room temperature and transfer it to the grinding jar and grind it to a fine powder, please do not grind when the spices are hot in temperature for efficient results.
Further add, powdered sugar, Kashmiri red chilli powder, amchur powder, clack salt, desiccated coconut and salt to taste, mix once again and grind until everything is in powdered form.
Remove it in a bowl, and add grain sugar and oil, mix well and your homemade dabeli masala is ready to be used, use it according to your preference and you can also store them in the fridge for couple of months.

MASALA PEANUTS
Ingredients:
Peanuts 2 cups (roasted)
Oil 1 tbsp
Powdered spices:
Red chilli powder 2 tbsp
Turmeric powder ½ tsp
Black pepper powder 1/4th tsp
Amchur powder ½ tsp
Back salt 1 tsp
Dabeli masala 3 tbsp
Salt to taste
Powdered sugar 1 tbsp
Oil 1 tsp
Methods:
Add the peanuts in a cloth, use a rolling pin and roll so the peanuts break in halves, if you find readymade halved peanuts you may skip this step. Remember you need to break the peanuts n half and not crush them.
Now, set a pan on low heat, add oil and the halved peanuts, roast them until lightly golden brown.
Now, add the powdered spices, dabeli masala and salt to taste, mix well and cook for a minute. Toss well so the masalas get coated evenly.
Remove it in a bowl and add powdered sugar & oil, toss well for even coating.
Masala peanuts are ready, use them accordingly and store it in airtight container to retain its freshness.

RED GARLIC CHUTNEY
Ingredients:
Whole red chillies 1215 nos. (soaked)
Garlic 89 cloves
Jeera (cumin) powder 1 tsp
Black salt 1 tsp
Salt to taste
Water 50 ml
Methods:
Add the soaked red chillies to a grinding jar and further add garlic cloves, black salt, jeera powder and salt to taste, add 50 ml water, grind into a fine paste. Make sure you do not grind the chillies when they are hot.
Your red chilli chutney is ready to be used, use it accordingly and you can also store in the fridge for 2 days or deep freeze it for 2 weeks.

DABELI SWEET CHUTNEY
Ingredients:
Imli ½ cup
Hot water to soak
Oil 1tbsp
Kashmiri red chilli powder 2 tbsp
Hing ½ tsp
Jeera powder 1 tbsp
Dry ginger powder ½ tsp
Water 3 litres
Khajoor (dates) 1 cup (chopped)
Gud (jaggery) 1 cup (grated)
Black salt 1 tsp
Salt to taste
Methods:
Soak the imli in hot water for 1530 minutes, after soaking squeeze out the pulp from imli for easier straining.
Set wok on low heat, add oil and the powdered spices, cook them briefly without burning.
Now, use a sieve and strain the imli pulp along with its water and add additional 3 litres of water, discard the imli remains in the sieve.
Now add, chopped khajoor, grated gud, black slat and salt to taste, mix well to dissolve the gud, cover and cook on medium flame for 1520 minutes.
Check and stir in short intervals, do no cook the chutney too much as it has to be thin in consistency and not in syrupy or semi thick.
Use a sieve and strain the chutney, allow it to cool down, dabeli sweet chutney is ready, use it accordingly. You can also store in deep freeze for 34 months, if handled properly.

DABELI FILLING
Ingredients
Oil 1 tbsp
Jeera 1 tsp
Hing ½ TSP
Homemade Dabeli masala 6 TBSP
Boiled potatoes 3 cups (mashed)
Salt to taste
Imli ka pulp 2 tbsp (typo error in video)
Water 250 ml
Method:
Set a wok on medium heat, add oil, jeera & hing, stir & cook for a minute on medium flame.
Now add the homemade Dabeli masala, stir and cook briefly for 30 seconds on medium low flame.
Further add the boiled potatoes, salt to taste, imli pulp, mix well and cook for 23 minutes.
Add water around 250 ml or more to adjust the consistency of the aloo mixture, cook for 34 minutes.
Check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves. Mix well and the dabeli filling is ready.

Assembly:
Ingredients:
Pav
Dabeli filling
Freshly grated coconut
Fresh coriander leaves (chopped)
Pomegranate seeds
Pineapple chunks
Red chutney
Dabeli sweet chutney
Onions (chopped)
Masala peanuts
Nylon sev