Samosa dabeli is a popular street food of the city of Rajkot, Gujarat. It is made with ladi pav stuffed with crispy samosa loaded with chaat chutney and nylon sev. It tastes sweet, sour, and spicy and loves by all kinds of age groups. In this recipe, I share three types of chaat chutneys and crispy patti samosa recipe which is easy to make with all available ingredients of your kitchen. Do try this street-style samosa dabeli recipe.
The key to making tasty bread katka at home are:
- I have used maida for making samosa patti, but you can use equal proportions of wheat and plain flour to prepare the dough
- Potato stuffing should be dry. If your stuffing was slightly wet, then add roasted gram flour and make it dry for crispy samosa.
- deep fry the samosa on medium flame.
- The consistency of chaat chutney should be liquid, so it will easily absorb into pav.
- Lastly, once the recipe is made, it has to be served immediately.
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Samosa dabeli recipe | street style samosa dabeli | dabeli recipe
Ingredients
For samosa patti
- 1 cup maida
- 1 tsp oil
- Salt to taste
- ยผ tsp ajwain
- 1/3 cup water or as required
For samosa stuffing
- 2 tbsp oil
- 1 tsp jeera
- 1 tsp hing
- 1 tbsp fennel seeds
- 2 tsp coriander seeds
- 1 tbsp ginger garlic paste
- 2 chopped green chili
- 4 medium size boiled and crushed potatoes
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ยฝ tsp amchur powder
- ยฝ tsp garam masala
- Salt to taste
- Oil for deep frying
For Rajkot famous green chutney
- 1 cup or 100 grm chopped green chilli
- 1 lemon juice
- ยผ tsp hing
- 1 tsp turmeric powder
- Salt to taste
- ยฝ cup peanuts
- 100 ml or ยฝ cup water
For date-tamarind chutney
- ยฝ cup tamarind imli soaked into hot water
- 2 bsp oil
- ยฝ tsp hing
- 2 tbsp kashmiri red chilli powder
- 1 tbsp jeera powder
- ยฝ tsp dry ginger powder
- 1.5 litre water
- 1 cup chopped dates
- 1 cup jaggery gud
- 1 tsp black salt
- Pinch of salt
For garlic chutney
- 10-12 soaked dry red chilli
- 8-9 garlic cloves
- 1 tsp jeera powder
- 1 tsp black salt
- Salt to taste
- 50 ml water
For onion salad
- 1 cup chopped onion
- ยผ cup masala sing
- Some coriander leaves
- ยฝ tsp chaat masala
- ยฝ lemon juice
Assembling samosa dabeli
- 16 ladi pav
- Tamarind-date chutney
- Green chutney
- Garlic chutney
- Onion-peanut salad
- Nylon sev
Instructions
Making samosa sheet
- For Samosa Patti dough, take Maida/All Purpose Flour, Salt & Oil in a big bowl.
- Mix everything well & then use water to knead the soft dough like Paratha. I used 1/3 Cup Water approx.
- Smoothen the dough using little bit of oil. Cover & let the dough rest for 15 mins.
- After 15 min check the dough and knead it for 1 min and then make equal size balls.
- For layered roti, roll 1 ball in to thin roti shape, keep aside and then roll one more ball.
- Now apply a layer of oil on one roti and then place the second rolled roti over it.
- Then press the roti so it sticks and then using maida roll roti as thin as possible.
- Now lightly roast the rotis on both sides on low flame till bubbles appear. It takes approx 30 sec on one side. Once bubbles appear turn it over and roast on another side.
- Separate both sheets and keep them aside Once done put roti in a casserole to avoid its drying
Making samosa
- To make samosa stuffing, In a pan, add oil, jeera, hing, fennel seeds, coriander seeds, ginger garlic paste, green chili paste, and continue to sautรฉ for a minute.
- Add the boiled and mashed potatoes and mix well.
- Then add red chili powder, coriander powder, salt, amchur powder, and garam masala. mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down.
- For samosa, cut the roti into 4 parts by cutting a cross Or you can shape samosa from a long shaped patti also.
- Prepare Maida slurry by mixing 2 Tbsp Maida with ยผ cup of water.
- Now apply a light layer of slurry on the outer side of patti (arc shape).
- Fold the edges and prepare a cone. Lightly press the edges so it seals and then fills the cone with stuffing. Handle the cone with light hands so it doesn't break.
- Apply a little layer of maida slurry on the top edges and seal the samosa.
- Prepare the remaining samosa in the same way.
- Or for the samosa patti folding technique, please refer to the video.
- For samosa frying, heat oil in pan; reduce the flame to medium and fry samosas in batches of 5-6.
- Once samosas are golden brown take them out into the wire rack.
- Fry all samosa in the same way and keep it aside.
Making Rajkot famous green chutney
- In a mixture jar, add chopped green chili, lemon juice, hing, turmeric powder, and salt. Grind it.
- Then add peanuts and water. Grind it.
- Green chutney is ready.
Making tamarind date chutney
- Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining. Set wok on low heat, add oil and the powdered spices, cook them briefly without burning.
- Now, use a sieve and strain the imli pulp along with its water and add additional 2 liters of water, discard the imli remains in the sieve.
- Now add, chopped khajoor, grated gud, black slat, and salt to taste, mix well to dissolve the gud, cover, and cook on a medium flame for 20-25 minutes.
- Check and stir in short intervals, do no-cook the chutney too much as it has to be thin in consistency and not syrupy or semi-thick.
- Use a sieve and strain the chutney, allow it to cool down.
- Sweet tamarind date chutney is ready.
Making garlic chutney
- In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder, and salt to taste, add 50 ml water, grind into a fine paste.
- Garlic chutney is ready to use.
Making onion-peanut salad
- In a mixing bowl, add chopped onion, peanut, coriander leaves, chaat masala, and lemon juice. Mix well.
Assembling samosa dabeli
- Press crispy samosa and flat it.
- Cut ladi pav into two half.
- spread sweet tamarind chutney so it will absorb into pav.
- Then spread green chutney and garlic chutney on it.
- Sprinkle some onion-peanut salad and place samosa on it.
- Again spread sweet tamarind chutney and green chutney.
- Garnish with nylon sev and serve immediately.
Notes
- The consistency of tamarind-date chutney should be thin, so it will easily absorb into pav.
- Use chutney according to your taste.
- Serve dabeli immediately, otherwise, it will become soggy.
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