Ingredients
| Potatoes boiled and crushed | ½ kg |
| Cauliflower grated | 250 gms |
| Anar Dhana (Pomegranate seeds) | 10gms |
| Dry Mango Power (Amchoor Powder) | 5 gms |
| Red chilly powder | 5 gms |
| Ginger Chopped | 15 gms |
| Green coriander chopped | 10gms |
| Green chilly chopped | 5 gms |
| Salt | 1 tsp |
For the Batter
| Chick pea flour (Besan) | 250gms |
| Salt | ½ tsp |
| Red Chilly Powder | ½ tsp |
| Carom Seeds (Ajwain) | ½ tsp |
| Asafoetida (Heeng ) | 1 gm |
| Ginger Garlic paste | 1 tsp |
| Water | 50 ml |
| Oil to fry | |
| Mint and coriander Chutney | 50 gms |
Recipe for Dhabara of Jammu
Process
- In a deep bowl mix potatoes and cauliflower.
- Add rest of the ingredients and mix well.
- Make round balls of about 50 grams each.
- In a deep bowl take Besan and add all the dry ingredients.
- Make a batter free of any lumps. Beat the batter with your hand for about 10 to 15 minutes to make a light and fluffy batter.
- Heat oil to medium hot in a Kadai or a fryer.
- Dip the rolled potato mixture in the prepared batter and deep fry till light brown in color.
- Press the Fried Dabaras between your palms and fry again till crisp and golden brown in color. Serve hot with mint chutney.
From the Kitchen of Chef Umesh Mattoo
Recipe Copyright@ Chef Umesh Mattoo & Gypsyescapade Food & Chefs
