DABELI INFORMATION

Dabeli or Kutchi dabeli or Kachchhi dabeli (Devnagari: दाबेली - कच्छी दाबेली) is a snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chilies, etc. and garnished with pomegranate and roasted peanuts.

Preparation
The bun which is heated on pan and then the is filled with the filling of boiled potato mixture, dabeli masala and chutney.


Dabeli masala, which is the main ingredient of the dish, is readily available in most of the cities all over India, sold under various brand names mainly manufactured and packed in Kutch. The dabeli masala made from Mandvi and Bhuj are preferred by people for their taste and ethnicity. This dabeli masala is a dry-paste made from dried red-chillies, black-pepper powder, dried coconut, salt, clove, cinnamon, coriander, cumin, turmeric, elachi, badiyan, black-salt, tej-patta and other garam masalas is a specially prepared masala. The debeli masala once made or purchased from shops can be stored and used for over a period of six to twelve months.
Chutney is an essential part of almost all type of Indian cuisine and these type of chutneys can be prepared in advance and stored and used for at least a fortnight. Now-a-days specially preserved chutney packets are available also in shops in major cities of India and are exported to other countries by some Indian food companies.
Sev referred above is a type of Indian farsan, which is readily available in farsan shops in all over India and also in other countries, where it is being exported by companies like Haldiram's and others.

Cooking time
With ready-made dabeli masala, chutneys made-in-advance, Sev readily available, roasted pea-nuts, pomegranate and boiled potato, dabeli hardly takes 5–8 minutes to be prepared and as such has become a popular Indian fast food.

Popularity
Dabeli today is famous not only in Kutch and Gujarat but also throughout Maharashtra, parts of Andhra Pradesh, Rajasthan and many other States of India. Dabeli stalls can be found in metropolitan cities like Ahmedabad, Mumbai, Nasik, Bangalore, Pune, Delhi, Nagpur, Nizamabad, Raipur, Bilaspur, Jabalpur, Indore, Bhopal, Udaipur, Jaipur, Aurangabad, etc. besides all major cities, towns and tourist spots of Gujarat.

Other common names for Kutchi dabeli are Kutchi burger or Desi burger and Kutchi double roti.


Other dishes of the Kutch or Kutchi cuisine like Kutchi dabeli, Kutchi samosa, Kutchi khaja, Kutchi pakwan, Kutchi khichdi, etc. Dabeli is the most popular dish, popularity of which has not only spread over many parts of India but also overseas.

SAMOSA INFORMATION

A samosa (/səˈmoʊsə/) or samoosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas and lentils.

Its size and consistency may vary, but typically it is distinctly triangular in shape.

Indian samosas are usually vegetarian, and often accompanied by a mint sauce (raita) or chutney. Vegetarian samosas originated in Uttar Pradesh. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, East Africa and North Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.

The samosa contains a maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, spices and green chili. The entire pastry is then deep-fried to a golden brown color, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savoury one. Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and chaat masala.

In Delhi, Punjab, Himachal Pradesh, Madhya Pradesh, Uttar Pradesh, Uttarakhand, and other Northern States of India, a bigger version of the samosa with a spicy filling of masala potatoes, peas, crushed green chillies, and even dried fruits, as well as other variations, is quite popular. The samosa is bigger compared to other Indian and foreign variants.



In South India, samosas are slightly different, in that they are folded in a different way, much more like Portuguese chamuças, with a different style pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, green chillies, etc. It is mostly eaten without chutney. Samosas in South India come in different sizes, and fillings are greatly influenced by the local food habits. Samosas made with a spiced mashed potato mixture are quite popular in the South Indian states of Andhra Pradesh, Karnataka, and Tamil Nadu.

WELCOME ENJOY READY TO EAT SAMOSA FRESH MADE BY ORDER.

PAKORA INFORMATION

Pakora (pronounced [pəkoʊɽaː]), also called pakoda or pakodi, is a ready to eat snack (fritter). Originally from India, it is found across South Asia.

In the southern states of India, such preparations are known as bhajji rather than pakora. Usually, the name of the vegetable that is deep-fried is suffixed with bhajji. 

For instance, potato bhajji is sliced potato wrapped in batter and deep-fried. In such states, pakoda is taken to mean a mix of finely chopped onions, green chillies, and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and deep-fried. These pakodas are very crisp on the outside and medium soft to crisp inside.

There is also a variety that is softer overall, usually termed media pakoda in restaurants, that is made of any other ingredients, such as potatoes.

Pakoras are popular across India, Pakistan, and Great Britain–particularly in Scotland. 

They are sometimes served in a yogurt-based curry (salan), as a main dish, pakora karhi, rather than as a separate snack. In this case, the pakoras are generally doughier and are made from chopped potato, onion and chili mixed into the batter, instead of individual fried vegetable slices.

Pakoras are also encountered in Afghan cuisine. In China and Nepal, they are called pakoda and pakauda, respectively.

Preparation

Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, plantain, cheese,cauliflower, tomato, or chili pepper. They are also occasionally made with bread. 

They are dipped in a batter of gram flour and then deep-fried. The most popular varieties include pyaaz pakora, made from onion, and aloo pakora, made from potato. Other variations include paalak pakora, made from spinach, and paneer pakora, made from paneer (soft cottage cheese). When onions, on their own, are prepared in the same way, they are known a sonion bhajji. A variation of pakora made from wheat flour, salt, and tiny bits of potato or onion (optional), is called noon bariya (nūn = salt) (Hindi: नूनबरिया), typically found in eastern Uttar Pradesh in India.

Serving

Pakoras are usually served as snacks or appetizers. 

In Great Britain, pakoras are popular as a fast food snack, available inIndian and Pakistani restaurants. They are also often served with chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup.

Goli Baje is a type of pakoda, which is part of Udupi cuisine.

Pakoras have played an important role in Indian cinema history, as Raj Kapoor allegedly met and was won over by the sight of Nargis answering the door of her mother's house, with a smear of pakora batter across her forehead. The result of that meeting was to go on and contribute to their pairing in some of the finest and most popular films in the world.