बिना पाव की टेस्टी दाबेली वो भी दाबेली मसाला के साथ Bhakhari Dabeli Recipe - Jain Dabeli Recipe

bhakri

🥗Healthier: whole wheat bread

💰Cheaper: regular bread

Whole wheat bread offers more fiber while regular bread is more accessible.

dabeli masala

🥗Healthier: homemade spice mix

💰Cheaper: regular garam masala

Homemade spice mix can be tailored for health, while garam masala is more readily available.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: roasted chickpeas

Sunflower seeds provide healthy fats, while roasted chickpeas are budget-friendly.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: raisins

Diced apples add freshness, while raisins are an economical substitute.

Prepare dabeli masala by roasting 2 pieces of cinnamon, 1 large cardamom, 4 cloves, 1 teaspoon black pepper, 1 teaspoon coriander seeds, 2 teaspoons cumin, and 2 teaspoons fennel seeds on low flame for 1 minute until warm.

Add 2 pieces of tamarind and 5-6 pieces of dried red Kashmiri chili, roast for another 1-1.5 minutes.

Add 2 teaspoons active dry yeast and 2 teaspoons grated dried coconut, and continue roasting while stirring.

After roasting, turn off the gas and let the spices cool for 1-2 minutes while stirring.

Once cooled, transfer the roasted spices to a mixer and add 1/2 teaspoon salt and 1/2 teaspoon cumin powder, then crush them.

Add 1/4 cup sugar and crush again, leaving some sugar slightly whole.

Transfer the crushed masala to a plate and mix in 1 tablespoon oil to preserve it for longer.

For the stuffing, pressure cook 4 raw bananas cut in half for 3 whistles.

Roast 1 cup of sugar on low flame for 3-4 minutes until it caramelizes and check that the skin is peeling off.

Once cooled, transfer the roasted sugar to a mixer and crush it with 1/2 teaspoon salt, 1 teaspoon chaat masala, 1/2 teaspoon coriander cumin powder, and 1 teaspoon Kashmiri red chili powder.

Mix in 1 teaspoon garam masala and 1 tablespoon powdered sugar, then add 1 teaspoon black salt for flavor.

Prepare the bananas by peeling them and grating them, ensuring a smooth texture.

In a pan, heat 1 tablespoon oil, add 1 teaspoon hing, and 1/4 teaspoon turmeric powder, mixing well.

Add 1/2 cup tomato puree made from 2 chopped tomatoes and mix.

Stir in 3 tablespoons of dabeli masala, 1 tablespoon Kashmiri red chili powder, 2 teaspoons salt, and 1 teaspoon coriander cumin powder, mixing thoroughly.

Cover and cook for 3-4 minutes until the mixture boils.

Add the grated bananas and mix well, then add 1/4 cup water and mix again, adjusting the consistency.

Add another 1/4 cup water if needed, ensuring the mixture is smooth but not too runny.

Add 2 tablespoons of sugar and mix until dissolved, then turn off the heat.

Prepare the dough for bhakri using wheat flour, 1/2 teaspoon salt, and 1 tablespoon oil, mixing well.

Knead the dough with water until it is neither too hard nor too soft, then cover and let it rest for 20 minutes.

After resting, divide the dough into 10 medium-sized balls and roll them out into thin circles.

Heat a tawa and grease it with oil, then roast each bhakri until bubbles form, flipping to cook both sides evenly.

Once cooked, set aside and allow to cool slightly before assembling the dabeli.

Spread green chutney and sweet chutney on one side of the bhakri, add the stuffing, and top with peanuts and pomegranate seeds.

Fold the bhakri over and press gently, then roast on the tawa with a little butter until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens