Super quick Dabeli

The days I am exhausted from work I prefer my dinner to be on the table within 30 minutes. But overbuy my groceries so over the weekend when I made misal pav, I had a leftover packet of pav. I don’t know why I was craving for Dabeli among all the dishes I could have made. All you need for this recipe is – onions, tomatoes and potatoes. And, of course store bought pav 😉 Below is my version of instant Dabeli –

Ingredients: makes 9-10 dabelis

For Dabeli filling –

1 medium red onion
2 green chillies
3 roma tomatoes
2 medium boiled potatoes, peeled and then mashed
1 tsp red chili powder
1/4 tsp turmeric
1/2 tsp garam masala powder
1/4 tsp asafoetida (hing)
2-3 tsps coconut sugar
3 tbsps oil (I used 2 tbsps unsalted Irish butter)
Salt to taste

For Peanut mix –

1/2 + 1/4 cup peanuts (1/4 cup will go in the dabeli filling mix and 1/2 cup will be served as a topping)
1 tbsp chaat masala
1/2 tbsp butter

For toasting pav –

1/4 tsp butter for each pav, slit horizontally

For toppings prior to serving –

1/2 cup finely chopped onion
approx. 1 cup size zero (fine) sev
pre-made peanuts


For Peanut mix –

*Heat some butter on the griddle, and roast peanuts with chaat masala. Keep it on a medium flame while stirring it continously for 2-3 minutes.

*Remove from the flame and keep it aside.

For Dabeli filling –

*In a grinder, blend onions, green chillies, and tomatoes making a fine paste.

*In a pan, heat the oil on a medium flame and add the cumin seeds. When they start to crackle, add the onion/tomato/green chilli paste. Cook for 5-6 minutes until they lose the raw smell. Then add mashed potatoes, asafoetida, red chilli powder, turmeric, garam masala and let it cook for 5-6 minutes or until the mix starts leaving oil on the sides.

*Then 1/4 cup peanut mix and coconut sugar. Give it a taste and add salt per your preference.

*Remove from the flame and divide the mix into 9-10 portions. Then, keep it aside.

Assemble –

*Toast all the pav on a griddle using a butter. Remove from flame and keep all aside.

*Now, place a portion of the filling on the lower half of each pav. Press it gently so the filling squeezes outward. Now take a spoon and spread that filling on sides of the pav.

*Dunk the sides of the dabeli in sev. Top with the chopped onion, peanuts, coriander, and extra sev.

*Repeat for the remaining pav

*Serve it with cilantro-mint chutney or as it is.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Open-Faced Brownie Chocolate Mousse Sandwich

Since last year as I got into eating healthy and living a fit lifestyle, I couldn’t possibly avoid or stay hungry for things that I love. I mean, you live life once. So live it to the fullest. That’s why, instead of refined sugar I started incorporating dates, coconut sugar, honey, and maple syrup in the dessert recipes 🍁 😁 As Valentine’s Day is right around the corner, I was longing for a bar of dark chocolate instead of fresh fruit dessert. I thought brownies would be perfect.

After researching for a while, I found the PERFECT brownie recipe at ‘My Recipes’ website written by MAUREEN CALLAHAN. This recipe is traditional, fudgy and uses refined sugar. I replaced it with Medjool dates. The texture was still the same, my friends and I absolutely loved it. TO make it extra special for the occasion, I decided to whip a super quick 3-ingredient dark chocolate mousse. It worked like magic (yes, like a Coldplay Magic). You should give it a try too!


Here goes my version of the recipe –


For Fudgy Brownies: 

3/4 cup all-purpose flour, sifted
1 cup seedless medjool dates
1/4 + 1/8 cup unsweetened cocoa
3 tbsps unblanched almond flour
1/2 tsp baking powder
1/4 tsp salt
1 cup bittersweet chocolate chips (I use Guittard extra dark chocolate)
1/3 cup full-fat milk (I use Berkeley farms)
6 + 1/2 tbsps unsalted butter, melted (1/2 tbsp to coat the baking paper, keep it aside)
1 tsp vanilla extract
2 large eggs at room temperature, lightly beaten
1/4 cup roughly chopped walnuts, divided

For Chocolate Mousse: 

1/3 cup heavy whipping cream (This should be refrigerated until you are ready to whip it)
2-3 tbsp coconut sugar
1/4 cup extra dark chocolate chips
2-3 tbsps whole milk


For Fudgy Brownies – 

*Preheat oven to 350°. Keep the square pan lined with parchment paper and greased with 1/2 tbsp butter.

*In a bowl, combine flour, almond flour, baking powder, salt, and cocoa powder. large bowl.

*Combine chocolate chips, 6 tbsps butter, and milk in a microwave-safe bowl; microwave at for 1 minute, stirring after 30 seconds.

*Grind 1 cup Medjool dates completely, and keep it aside.

*In another bowl, beat eggs and vanilla extract. Stir in the chocolate chip mix one tbsp at a time so that you don’t cook the eggs. Add the dates paste and stir thoroughly. Add flour mix 1-2 tbsp at a time, not over folding. Once you mix the flour completely, fold in the nuts giving it a final stir.

*Pour the into baking pan. Bake at 350° for 21-22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

*Refrigerate it in case you want to prep the dessert immediately. Else cool it on the wire rack overnight or until it is at room temperature.

For Mousse –

*In a microwave-safe bowl, combine milk, coconut sugar, and chocolate chips; microwave them for 1 minute, stirring them every 20-30 seconds.

*Use a standing mixer or a whisk to whip the heavy cream to stiff peaks.

*Once ready, fold the chocolate slowly into the cream.

Assemble – 

*Spread the mousse over the fudgy brownie. Let it sit for a few minutes.

*Cut square chunks, top it with chocolate chips (optional) and serve immediately. Keep the rest of the brownie pieces refrigerated.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!