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This article was first published 7 years ago  » Getahead » Food » Monsoon Munchies: Pull Apart Dabeli and Baked Vada

Monsoon Munchies: Pull Apart Dabeli and Baked Vada

By Chef Rakhee Vaswani
June 30, 2016 11:25 IST
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We'd asked you, dear readers to share your favourite monsoon recipes.

Homemaker turned celebrity chef Rakhee Vaswani sends in two easy-to-make recipes for you to try this monsoon. You can share yours too. 

Don't miss on letting us know how it tasted. 

Pull Apart Dabeli

Pull Apart Dabeli

Photograph: Kind Courtesy Chef Rakhee Vaswani


For the bread

  • 125 gm flour
  • 5 gm yeast
  • 5 gm salt
  • 10 gm butter
  • 5 gm sugar (grain)
  • 1/2 egg or 20 ml milk wash
  • Water as required

For the Dabeli filling

  • 60 gm butter
  • 1 tbsp garlic (minced)
  • 1 tsp dabeli powder
  • 100 gm cheese
  • 2 tbsp pomegranate
  • 2 tbsp masala peanut


For the bread

  • Mix yeast, sugar with 2 to 3 tablespoons of water.
  • Put the flour on a surface. Make a hole in the centre. Add the above mixture (yeast, sugar and water) and make a soft dough.
  • Mix butter and salt in a bowl. Once done, mix it in the dough. Cover the dough with a muslin cloth. Leave the dough to prove.
  • Shape into a five by five inch round bun. Place them on a well greased baking tray.
  • Brush with egg/milk wash. Sprinkle water and bake the buns in a pre-heated oven. Bake it at a temperature of 160 degree Celsius for 25 to 30 minutes.

For the dabeli filling

  • Slit the baked bun. 
  • Melt butter and add garlic and dabeli powder.
  • Spread the butter mixture in the slit bun.
  • Grate cheese. Bake till melted or granted.
  • Serve with sev, pomegranate and masala peanuts.

Baked Vada Vol-au-Vents

Baked Vada Vol-au-Vents

Photograph: Kind Courtesy Chef Rakhee Vaswani


  • 8 to 10 vol-au-vents (a small hollow case of puff pastry)
  • 2 potatoes (boiled)
  • 1/4 tsp mustard
  • 1/4 tsp cumin
  • A pinch of asafoetida
  • A pinch of turmeric
  • 1/2 tsp red chilli powder
  • 1 tsp oil
  • Salt to taste
  • Few curry leaves
  • 1 to 2 green chilies
  • 1/2 tsp garlic (crushed)
  • 1 tbsp coriander leaves (chopped)
  • 3 to 4 fried chilies
  • 50 gm cheese (grated)
  • Red chilli-garlic chutney (for garnishing)


For the filling

  • In a pan heat oil. Add asafoetida, curry leaves, cumin and mustard. 
  • Add boiled potatoes, red chili powder, turmeric and salt. Cook till coated well.
  • Add coriander leaves. Keep the filling aside.

To assemble

  • Take the vol au vents and fill it with the potato filling.
  • Grate cheese on top. Grill in the oven till gratinated.
  • Garnish and serve with red chilli-garlic chutney and fried chilies.

Note: You can also use store bought canapes instead of vol au vents for this preparation.

Do you have interesting monsoon recipes to share?

Mail the details of your recipes to (Monsoon recipes) along with your NAME, AGE, and LOCATION, if possible.

We'll feature the best ones right here on and India Abroad.


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Chef Rakhee Vaswani Mumbai