23 June, 2017
Dabeli masala : Dabeli spice mix : Gluten free
Summer is here. Days are long, flowers are in bloom, the green grass feels like a cushion under the feet. The school holiday starts in one week. Imagine the excitement! Things to do, places to visit. Above all the food to eat. Picnics, Barbecues, Ice cream and so much more.
I have shared a vegetarian Spicy potato Burger Dabeli a few posts back. It is super yummy, can be easily packed for picnics. As with any recipe the heat can be controlled to one’s liking.
Potato in itself is bland, this is the spice blend which does the magic. This masala, takes the humble potato to an extraordinary level. Kept in an airtight bottle in the fridge it stays for up to six months.
Coriander seeds 4 Tbsps
Sesame seeds 4 Tbsps
Fennel seeds 3 Tbsps
Dried red chillies 10-12
Cinnamon 1 big stick
Paprika 2 Tbsps
Dry roast the coriander and fennel seeds separately and let it cool.
Dry roast the sesame seeds, cloves, cinnamon and dry red chillies for about 2 minutes. Collect on a plate. When cool, grind all of the above spices together, add the paprika and mix. Grind everything once more.
The container for storage should be absolutely moisture free.