BHUJ - FAMOUS STREET FOOD MUST TRY IT'S VERY OWSOME

 1 KUTCHI DABELI:-

Bubbled and pureed potatoes are blended in with a dabeli masala and sandwiched between margarine toasted pav finished off with sweet tamarind date chutney, a hot garlic and red bean stew chutney, broiled peanuts, new pomegranate pearls, coriander, sev and peanuts! Whew! It sure seems like a great deal of garnishes, however they all mix completely together to give you a lot of flavors and surfaces in each chomp – a gathering for your taste buds! 

Planning Time : 16-20 minutes 

Cook time : 11-15 minutes 

Serve : 4 

Level Of Cooking : Moderate 

Taste : Mild 

Elements for Dabeli Recipe 

Pavs 4 

Dabeli masala powder 1/2 tablespoons 

Oil 3 tablespoons 

Potatoes bubbled, stripped and crushed 2 huge 

Salt to taste 

Lemon juice 1 teaspoon 

Tamarind chutney 1 cup 

Sugar 1 tablespoon 

Masala Moongphalli (fiery peanuts) 1/2 cup 

Coconut scratched 1/4 cup 

Pomegranate pearls 1/4 cup 

Dark grapes slashed 10-12 

Nylon sev 1 cup 

New coriander leaves slashed 2 tablespoons 

Red bean stew garlic chutney 1/4 cup 

Onions slashed 2 medium 

Margarine 2 tablespoons 

Technique 

Stage 1 

Warmth oil in a skillet. Include potatoes, salt and a little water. Blend well and include dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Blend and cook till the dampness is ingested. 

Stage 2 

Move the blend into a plate and spread it. Sprinkle masala moongphali, coconut, pomegranate pearls, dark grapes, a large portion of the sev and coriander leaves over the top. Cut the pavs evenly without slicing through. 

Stage 3 

Spread red bean stew garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in the middle of the two parts. 

Stage 4 

Spot the stuffed pavs on a hot tawa. Press marginally and toast on the two sides, with a little spread, till done. Serve hot. 

Sustenance Info 

Calories : 2018 Kcal 

Sugars : 287.6 gm 

 

famous shop in bhuj

1.dhirubhai dabeli, hospital road,bhuj kutch.

2.mandvi dabeli,old bus station ,bhuj kutch.

3.mohan rotiwala, hospital road,bhuj kutch.

4.binharif dabeli.old bus station ,bhuj kutch

5.mama dabeli,manglam char rasta,bhuj             

6.mandvi dabeli, darbar gadh bhuj.........

2. Puri sak:-

This is a dry potato sabzi served with pooris and sometimes accompanied with onion slices, lemon wedges and coconut chutney. The puri bhaji is also served with dal, rice, raita or salad/Koshimbir in a thali.

This poori bhaji is very different from the Punjabi Aloo poori that I make. A classic example of the variety & diversity of Indian cuisine using the humble potato and Indian spices-herbs.

The recipe of poori bhaji was requested by a senior citizen reader of the blog. I had to post the recipe as I had got an email twice requesting for this bhaji.

3.pani puri recipe 

pani puri recipe | golgappa | puchka recipe | pani poori recipe with detailed photo and video recipe. perhaps one of the most common and popular indian street food recipe. basically it is a combination of street food recipe made with small puri balls filled with spiced and mashed aloo and a specially made spiced water. it is often served as a dessert snack after having spicy chaat recipes like bhel puri, sev puri or pav bhaji recipes

pani puri recipe | golgappa | puchka recipe | pani poori recipe with step by step photo and video recipe. indian street food recipes are world famous because of the taste, flavour and combination of spices. most of them are either made with ragda curry or with the combination of deep-fried snacks in a chaat chutney. but there are some other unique water-based street food recipes and pani puri recipe or golgappa is one such popular street food snack.

as i explained earlier, this is a unique chaat recipe or street food compared to other indin chaat recipes. compared to others, it deals more with water and less of curry and snacks. hence it is typically served at the end of chaat recipes meal. however there is a myriad variation to this famous street food. in mumbai it is known as pani puri recipe, which changes its name in new delhi as golgappa recipe. if we come further east it is known as puchka recipe and the combination is slightly different in it. the combination is more of savoury pani with spiced and mashed aloo. in mumbai or even in north india the pani taste is more of a sweet and spicy water. i personally like it to be sweet and spicy with a hint of savoury taste in it. but each individual would have a different taste and i have shown both the variation in this recipe post.

furthermore, i would like to add some more variation, tips, suggestions to pani puri recipe or golgappa recipe. firstly, i have shown how to make puri from scratch in this recipe. well to be honest, it can be time consuming and quite a bit of effort to novice cook. you may buy these puris from any indian store and follow the recipe for filling. secondly, these puri’s do not have a longer shelf life and also i have not added any extra preservative’s. hence i would heavily recommend to use these puris immediately and do not preserve it for future use. lastly, while deep frying these puris, ensure the oil is sufficiently hot and once puris are thrown to oil, it should immediately puff and do not take much time.finally,