Sweet Potato Hasselback Dabeli
I love street food. I feel that is an easy, fast and cheap way to experience the local cuisine. Anytime I travel to a new place, I make sure I visit the local markets and enjoy the street food. In India street food changes from town to town. When you are in Mumbai, you get to enjoy amazing Vada Pav, Pav Bhaji and of course Dabeli.
Dabeli which translates into ‘pressed’ is one of my favorite street foods. It is believed to have originated from the Kutch region of India and also known as Kutchi Double Roti. I still remember eating one of the best dabelis when I visited my cousin in Mulund, Mumbai.
I will write a post and share a recipe for Dabeli soon but today’s dish is all about Hassleback. Hassleback potatoes are a fun way to cook, and dress up an otherwise boring potato. I am not the greatest fan pf potatoes however I love sweet potato.
Sweet potatoes are a great source of complex carb along with many nutrients like Vitamin A, C and B making it a power house. It lends it self well to sweet and savory dishes. Sweet potato gnocchi , to pie to fries and so much more. So I try to incorporate Sweet potatoes in our diet when I can.
When I visited Delhi, I really enjoyed the road side snack of roasted Sweet potato sprinkled with some chaat masala. I love the earthy flavor. In fact winter is the best time to visit Delhi. If you happen to be there, I would highly recommend doing a Food tour of Old Delhi with my friend Anubhav with Delhi Food walks.
Today’s dish is inspired by my travel to Delhi and Mumbai, my love street food. It’s easy to make, its healtheesh and looks impressive. You can play with the many flavors or spices that you might have in our pantry, can not go wrong.
Sweet Potato Hasselback Dabeli
- 2 Sweet Potatoes Try and pick long and narrow ones
- 1 Tsp Kosher Salt
- 4 Tbsp Unsalted Butter
- 2 Tbsp Dabeli Masala You can use a market bought or make at home
- 1/2 Cup Pomegranate Arils
- 1/2 Cup Spiced peanuts I will share my recipe soon
- 1/3 Cup Fine Sev
- 4 Tbsp Chopped Cilantro
Preheat the oven to 450 F
Prepare the potatoes
- Scrub and wash the potatoes the potatoes
- Slice the potatoes thin leaving about 1/4 inch at the bottom uncut. You can use two chop sticks or even wooden spoons to guide the knife and prevent it from cutting it all the way through.
- Heat the butter in a sauce pan till just melted. Turn off the heat and add the Dabeli spice mix.
- Take a baking sheet or a overproof pan, I like using a cast iron pan
- Arrange the potatoes on the sheet with the cut side up
- Brush on half of the butter mixture, making sure to get in between all the slices.
- Bake until tender and crisp, 45- 50 minutes.
- Take out of the oven, and brush the remaining butter mixture and bake for another 20-25 mins.
- Place the potatoes in a serving dish. Drizzle the date chutney and mint chutney
- Sprinkle some cilantro, pomegranate, Spiced peanuts and the Sev
Millet, a true Supergrain
I am not sure. You can possibly try half cooking them in Microwave and then putting them back in a pan, cover the pan with foil to make sure they cook through. I feel you may not get the crispy top without the oven.
Tried this recipe. Taste so amazing! Had never imagined this combination would be so tasty and looks so beautiful when put together! Ty!
I am so glad that you tried and liked it. Please do share a pic of the dish if you have it
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Hola I am Anagha, and welcome to my Kitchen.
I love to eat and hence I love to cook. I love to travel and take pictures.
I luved the receipe ! Can it be done without an oven ?