A famous street food from the Kutch region of Gujarat. It's a delightful mix of sweet, spicy, and tangy potato filling stuffed in a soft pav, loaded with crunchy peanuts, sev, and juicy pomegranate.
Prep35 min
Cook25 min
Soak30 min
Servings6
Serving size: 1 serving
552cal
11gprotein
78gcarbs
Ingredients
500 g Potatoes (About 4 medium, boiled, peeled, and mashed)
6 pieces Ladi Pav (Soft dinner rolls)
50 g Seedless Tamarind (For sweet chutney)
100 g Pitted Dates (For sweet chutney)
50 g Jaggery (Grated, for sweet chutney)
8 pieces Kashmiri Dried Red Chillies (For red garlic chutney)
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Tangy, perfectly spiced dabeli with a fluffy masala omelette. A flavour-packed, gut-friendly lunch!
This gujarati dish is perfect for lunch. With 786.4200000000001 calories and 27.47g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
Vegetable Oil
(For potato filling)
3 tbsp Dabeli Masala (Homemade or store-bought)
1 tsp Salt (Divided for chutneys and filling)
4 tbsp Butter (For toasting pav)
1 medium Red Onion (Finely chopped)
0.5 cup Pomegranate Arils (For garnish)
0.5 cup Masala Peanuts (Roasted and spiced peanuts)
1 cup Nylon Sev (Fine gram flour vermicelli)
2 tbsp Coriander Leaves (Finely chopped)
1.5 cup Water (For chutneys and filling)
Instructions
1
Prepare the Sweet Tamarind-Date Chutney
Soak the seedless tamarind and pitted dates in 1 cup of hot water for 30 minutes to soften them.
Transfer the soaked mixture to a small saucepan. Add the grated jaggery and 1/4 tsp of salt.
Bring the mixture to a boil, then simmer on low heat for 5-7 minutes, stirring occasionally, until the jaggery has completely dissolved.
Allow the mixture to cool down completely. Once cool, blend it in a mixer to a smooth, thick paste. Set aside.
2
Prepare the Red Garlic Chutney
Soak the Kashmiri dried red chillies in 1/2 cup of hot water for 20-30 minutes to rehydrate them.
Drain the water and transfer the soaked chillies to a blender jar.
Add the garlic cloves, lemon juice, and 1/4 tsp of salt.
Blend to a fine paste, adding 1-2 tablespoons of water if necessary to achieve a smooth consistency. Set aside.
3
Make the Dabeli Potato Filling
Heat 2 tbsp of vegetable oil in a non-stick pan over medium heat.
Add the dabeli masala and sauté for 30-40 seconds until it becomes fragrant. Be careful not to burn it.
Add the boiled and mashed potatoes, 1/2 tsp salt, and 1/4 cup of the prepared sweet tamarind-date chutney to the pan.
Mix everything thoroughly. Add about 1/4 cup of water to loosen the mixture, making it soft and easily spreadable. Cook for 2-3 minutes, mashing any remaining lumps.
Turn off the heat and let the filling cool slightly.
4
Layer and Garnish the Filling
Transfer the prepared potato filling onto a flat plate or tray and spread it into an even layer.
Sprinkle the chopped coriander leaves, half of the masala peanuts, and half of the pomegranate arils evenly over the surface of the potato mixture. This layering ensures every scoop has all the components.
5
Assemble the Dabeli
Take a ladi pav and carefully slit it horizontally through the center, leaving one edge connected like a hinge.
Generously spread about 1 tsp of the sweet chutney on the top inner side and 1 tsp of the red garlic chutney on the bottom inner side of the pav.
Scoop about 2-3 tablespoons of the garnished potato filling and stuff it neatly inside the pav.
Add a sprinkle of finely chopped red onions inside the stuffed pav for extra crunch.
6
Toast and Serve
Heat a tawa (flat griddle) over medium heat and melt about 1/2 tbsp of butter.
Place the assembled dabeli on the tawa and toast for 1-2 minutes on each side, pressing gently with a spatula, until it's golden brown and slightly crisp.
Remove the toasted dabeli from the tawa. Immediately press the open sides of the pav into the nylon sev, so that the sev sticks to the filling.
Serve hot, garnished with a few more masala peanuts and pomegranate arils.
234cal
16gprotein
5gcarbs
16gfat
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
