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DABDA Recipe: A Flavorful Delight from Khambhat.
Try and let me know in the comments.

KHAMBHAT NA DABDA

CHEF AANAL KOTAK

PREP TIME: 10-15 mins
COOKING TIME: 20-25 mins

INGREDIENTS:
FOR STUFFING:
1 cup gathiya (crush)
10-12 nos. garlic cloves
1 tsp black peppercorns
1 tsp coriander seeds
3-4 nos cloves
1 inch cinnamon stick
1/2 nos. Lemon (squeeze)
Salt as per taste
1 tsp turmeric powder
1 tbsp red chilli powder

FOR BATTER:
2 cup besan
1 tsp ajwain
Salt as per taste
1/2 tsp turmeric powde
Water as required
1/2 tsp baking soda
1 tsp hot oil

FOR MAKING DABDA:-
3 nos. potato (sliced)
Oil for frying

FOR KADHI:-
1/4 cup curd
2 tbsp besan
Salt as per taste
1/4 tsp black salt
1 tsp turmeric powder
1 tbsp oil
1 tsp mustard seeds
1/2 tsp hing
1 cup water

METHOD:
FOR STUFFING:
In a mixi jar add gathiya, garlic, black pepper powder, coriander seeds, cloves, cinnamon stick, squeeze lemon, salt as per taste, turmeric powder and red chilli powder.Grind this into a fine powder.
Keep this masala aside for further use.

FOR BATTER:
In a bowl sift in the besan through a sieve.
Add ajwain, salt as per taste, turmeric powder and water. Make a semi thick batter.
At last add baking soda and hot oil.
Whisk the batter nicely.

FOR MAKING DABDA:-
Now to make dabbda, take a potato, wash it properly and peel its skin, further cut the potato in semi thick slices.
Now take one potato slice keep the above prepared dry masala and cover it with other slice.
Carefully dip this stuffed potato in prepared batter and fry it in hot oil till crispy and little golden brown in colour.

FOR KADHI:-
In a bowl take dahi, besan, salt as per taste, black salt, turmeric powder. Mix this well there should be no lumps.
Take a pan on medium heat, add oil, mustard seeds, hing. Let mustard seeds crackle.
Further add water and let it boil.
Add the prepared curd mixture in batches and stir continuously.
Cook this for 4-5 minutes.

FOR SERVING:-
Serve dabda and kadhi.
Enjoy.

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