Dabeli

INGREDIENTS

1. Dabeli Masala:
2 tbsp Supreme Cumin Seeds
2 tbsp Supreme Coriander Seeds
1 tbsp Supreme Fennel Seeds
1 tbsp Supreme Sesame Seeds
5 Supreme Black Peppercorns
5 Supreme Cloves
2 Supreme Star Aniseed
2 (2 inch) Supreme Cassia Bark
2 Supreme Bay Leaves
⅓ cup Supreme Dessicated Coconut
5 Supreme Red Chillies
1 tbsp Supreme Anardana Powder
1 tbsp Supreme Kashmiri Red Chilli Powder
1 tbsp Supreme Ginger Powder

2.
1kg white potato, peeled, boiled and mashed
½ cup red onion, finely chopped
1 tomato, deseeded and finely chopped
Pinch of hing (asafoetida)
¼ cup tamarind sauce/ chutney
6 tbsp dabeli masala
½ cup water
Salt to taste
½ cup pomegranate seeds

3.
150g roasted & salted peanuts
1 tbsp oil
1 tsp chilli powder

4. Garnish:
Nylon sev
⅓ cup Red onion, finely chopped
⅓ cup Fresh coriander, finely chopped
¼ cup Pomegranate Seeds
Green chutney
Tamarind sauce/chutney
Tea cakes
Butter

METHOD

1. Dabeli Masala:
Lightly toast all the whole spices and desiccated coconut until they release their aromas. Add to a spice/ coffee grinder and grind to a fine powder. Transfer to a stirile jar and add remaining ground spices. Close the jar and give it a good shake.

2.
In a large mixing bowl, add boiled potatoes, red onion, tomato, hing, dabeli masala, tamarind sauce, salt, pomegranate seeds and water. Mix together until well combined.

3.
Add peanuts, chilli powder, oil in a bowl and toss well. Set aside

4. Garnish:
On a plate mix together the garnishes; nylon sev, red onion, chopped coriander, pomegranate seeds and peanuts. Heat a frying pan over low heat. Spread one side of the teacake with green chutney and other side with tamarind chutney. Add a ⅓ cup of potato filling and top few spoonfuls of garnish mix and cover with top of teacake. Add a knob of butter to the frying pan and lightly toast the teacakes on both sides. Repeat with remaining teacakes and potato filling. Serve immediately.