Ingredients
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1/2 cup For the Masala Sing (Peanuts) - peanuts
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2 tsp oil
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Turmeric powder (to taste)
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Dhania (coriander) powder (to taste)
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Red chili powder (to taste)
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Salt (to taste)
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2 tbsp For the Dabeli Filling - oil
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3-4 tsp Dabeli masala (store-bought or homemade)
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Salt (to taste)
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1/2 cup water
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1.5 tbsp jaggery
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Red chili powder (optional, to taste)
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1/4 cup US cranberries (mildly sweetened, finely chopped)
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3 medium potatoes (boiled and mashed)
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For Garnish & Serving - Fresh pomegranate arils
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Fresh coriander leaves (chopped)
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Canopies (or toasted bread)
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Lasan (garlic) chutney
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Sev
About
Take my word for this recipe—make a double batch! I took all the spicy, crunchy magic of street-style Dabeli and stuffed it into these bite-sized canapés. The secret ingredient? Mildly sweetened US Cranberries that bring a beautiful, subtle sweetness to that classic khatta-mitha flavour. Trust me, these will disappear in seconds!
The mildly sweetened US Cranberries are the star here, they balance the spice beautifully and are absolutely full of antioxidants, making this filling wonderful for your skin and hair. The potatoes offer a comforting source of complex carbohydrates, while the peanuts bring in healthy fats and a bit of protein.
Estimated Nutritional Values (Per Serving, assuming 6 servings / ~4 canopies per serving):
Calories: 215 kcal
Carbohydrates: 28g
Protein: 4g
Fat: 11g
Steps
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1
Done
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Making the Masala Sing - Dry roast the peanuts in a pan. Take them out, let them cool, and peel off their skin. |
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2
Done
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Heat 2 tsp of oil in a pan. Once hot, add the turmeric powder, dhania powder, chili powder, and salt. |
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3
Done
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Fry all the masalas in the hot oil for 1 minute, then immediately add the roasted peanuts. |
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4
Done
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Mix the peanuts well, making sure the masala coats every single one. |
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5
Done
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Keep tossing the peanuts on a medium flame for 5 minutes. Turn off the heat, immediately remove them to a plate, and set aside. (You can store these in an airtight container for up to 15 days!) |
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6
Done
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Making the Dabeli Filling - In a pan, heat 2 tbsp of oil. Once hot, add the Dabeli masala and salt. Fry the masala for 5 minutes on a medium flame. |
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7
Done
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Add the water and jaggery to the pan. If your Dabeli masala lacks heat, you can add extra chili powder here to suit your taste. |
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8
Done
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Stir in the finely chopped mildly sweetened US cranberries. Mix everything well and let the water bubble for a bit. |
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9
Done
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Add the boiled, mashed potatoes. Mix thoroughly and cook this mixture on a slow flame for 5 more minutes until the consistency thickens up beautifully. |
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10
Done
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Turn off the heat. Once the mixture cools down a bit, sprinkle your freshly made masala peanuts, pomegranate, and coriander leaves right on top. |
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11
Done
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Serving the Canopiesn - Arrange the canopies on a serving plate (if you don’t have canopies, toasted bread rounds work perfectly). |
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12
Done
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Spoon the dabeli masala filling generously inside each canopy. |
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13
Done
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Top each one with a drop of lasan chutney, sprinkle with sev, and serve! |
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14
Done
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Zero-Waste & Substitutes In my kitchen, I love to make sure nothing goes to waste! Save those potato peels from boiling your potatoes—toss them in a little oil and salt, and bake them for a crispy side snack. If you have leftover dabeli filling, spread it over a Gujarati thepla for an amazing roll-up the next day (we Gujaratis roll our theplas slightly thinner and make them smaller than standard parathas, making them perfect for this). If you can't find ready-made canapés, small tart shells, toasted bread, or even thick cucumber slices work wonderfully as a base. No jaggery on hand? Date syrup or standard brown sugar will give you that needed sweetness. |
