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Fusion Food At Its Finest: Try This Dabeli Garlic Bread Recipe For Your Next Evening Snack
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Give a Mumbai speciality a new cheesey, garlicy and spicy twist with this dabeli garlic bread recipe that is sure to peak everyone’s curiosity.
Photp: AI-generated representational image
Fusion food sometimes gets a bad rap. But, in fact, once you try these dishes, it shows ingenuity, creativity and even tastes great. When fusing two dishes, it is more than just throwing random ideas together. It is also about finding a perfect balance and structure to the dish.
This recipe shared by Chef Shahbaz Shaikh, head chef at BadBoy Pizza in Mumbai, brings together the Mumbai classic dabeli pav with the Italian cheesy bread. While it is spicy and packed full of flavour and textures, the latter is more indulgent, simple and adaptable. And this is what makes this fusion dish work well.
Dabeli Garlic Bread Recipe
Ingredients:
• Naldoni Pizza Dough- 140g
• Mozzarella Cheese- 25g
• Garlic Butter- 20g
• Chilli Garlic Sauce- 10g
• Dabeli Potato Filling- 80g
• Dabeli Peanuts- 10g
• Spicy Thick Sev- 10g
• Coriander for Garnish
Method:
- Start by boiling the potatoes till it is easy to mash. Can do this in a pot of water or in a pressure cooker.
- To make the dabeli potato mixture, add some of the dabeli masala to the boiled and mash potatoes. Mix it well until all the masala has been combined and then add 1 tbsp of red chilli chutney to the potato mixture to make it spicy.
- Spread the garlic butter evenly onto a parbaked garlic bread base. You can make your own garlic butter at home by mixing finely chopped garlic and herbs like oregano, chilli flakes and coriander in a bowl with softened butter. Add some salt to taste.
- Then follow this up by spreading the chilli garlic dip and a layer of mozzarella cheese on the bread.
- Over this, evenly spread the spicy potato mixture, and you can add more cheese if you want.
- Then bake the garlic bread until it is well toasted, and the cheese is melted.
- Garnish the garlic bread with masala peanuts, spicy thick sev and even more coriander.
About the Author
Abigail Banerji is a Senior Sub Editor with News18’s English desk. She brings 6 years of experience across both print and digital newsrooms, spanning editorial planning, reportage, copy editing, conte…Read More
