Gujarat x Spain
Dabeli croquetas
Kutchi dabeli wrapped in creamy béchamel and fried crisp. Tapas with masala peanuts inside.
175 minTime
11 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original481kcalsame
11 gproteinsame
4 gfibresame
175minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Melt the butter in a pan on medium heat. Stir in 50 g maida for 2 minutes. Add the milk in 4 parts, whisking until smooth after each. Cook 5 minutes, stirring, until very thick.
- 2Beat in the mashed potato, dabeli masala and salt. Spread in an oiled dish, cover the surface and chill for 2 hours.
- 3Toss the peanuts with 1 tsp oil, a pinch of chilli powder and salt in a pan on medium heat for 3 minutes.
- 4Simmer the dates and tamarind with 1/2 cup water on medium low heat for 6 minutes and blend smooth. Grind the garlic with the rest of the chilli powder and 1 tsp water.
- 5Shape the mix into 18 logs, pushing a few peanuts into each. Roll in the rest of the maida, dip in beaten egg, then in the breadcrumbs mixed with sev.
- 6Heat the oil to 175°C on medium heat. Fry in batches for 3 minutes until deep golden.
- 7Spread date chutney on a plate, set the croquetas on top, dot with garlic chutney and scatter pomegranate, onion and coriander.
Serve it like this
Drag a spoon of date chutney across a long plate and line the croquetas on it. Dot garlic chutney between them and scatter pomegranate and a little sev over the top.
