Kutchi Dabeli Recipe/Dabeli Recipe
Dabeli is a very popular street food originates from “Kutch” Gujarat, also famously known as Kutchi dabeli. Dabeli literally means pressed in Gujrati language and is a very jiffy recipe to prepare. Basically, dabeli is prepared with spicy potato stuffing sandwiched between pav along with two spicy-tangy chutnies, masala peanut for crunch and pomegranate pearl to give a perfect taste combo.
- 1 cup Potato (boiled & mashed)
- 2 Tbsp. Oil
- ½ Tsp. Cumin seeds/Jeera
- A generous pinch Hing/asafetida
- 2 Tbsp. Dabeli-masala/Kutchi Masala (see notes for recipe)
- 1 Tsp. Red chili powder
- 2 Tbsp. Khajur Imli Chutney/Dates Tamarind Sauce (see notes for recipe)
- Salt to taste
- ¼ cup Fresh Garlic Chutney (see notes for recipe)
- ½ cup Khajur Imli Chutney/Dates Tamarind Sauce (see notes for recipe)
- 1 medium Onion (chopped)
- ½ cup Pomegranate seeds
- ½ cup Fresh coriander leaves (chopped)
- ½ cup Roasted peanuts/Masala Peanuts (see notes for recipe)
- Besan Sev/Fine chickpea noodles (for garnishing)
- 10 pc Pav
- As required Butter for cooking
Heat oil in a pan. Add cumin seeds and asafetida.
When cumin starts to sizzles add boiled-mashed potato, dabeli masala, khajur-imli chutney, salt and ¼-½ cup of water and mix well. I didn’t use red chili powder.
The mixture should be smooth in texture, not too dry not too runny. So, use water as per qualities of potatoes.
Sauté on low flame for a minute or 2. Adjust the seasoning as per your taste.
Switch off the flame, transfer the stuffing into layering bowl, spread evenly and keep aside.
Gather all other ingredients for assembling and serving Dabeli.
First prinkle ½ cup of each-chopped onion and -pomegranate seeds, fresh coriander and peanuts over potato filling.
Slice the pav horizontally into halves without breaking into apart. Apply butter in center. You can do this step ahead and cover the buttered pav cling wrapped.
Heat a griddle or tawa, split open the pav and place the buttered side on pan; cook until light golden brown.
Spread fresh garlic chutney on one buttered side and khajur imli chutney on the other buttered side of the pav.
Place a portion of the potato stuffing on bottom side of the pav and sandwich it with the top side of the pav,
You can add more chopped onion, pomegranate seed, fresh coriander and peanuts as per your preference. As shown in picture.
Then toast the sandwich dabeli on tava from the both sides with some butter. Finally roll the Dabeli over sev covering the edges or just sprinkle.
Sprinkle some Dabeli masala and garnish it with some pomegrante pearls, peanuts and sev. Tempting and mouthwatering Kutchi Dabeli is ready to dig in. Serve immediately and Enjoy.
- The potatoes should be well mashed to get lump free stuffing.
- You can use Red chili powder to make it spicier.
- Feel free to use both chutnies and other serving option more or less as per your taste preferences.
- Kutchi Dabeli taste awesome when served immediately so toast Dabeli just before serving.
- Click here for khajur-imli-chutney-dates-tamarind-sauce recipe.
- Click here for homemade-dabeli-masala-kutchi-masala recipe.
- Click here for recipe/fresh-garlic-chutney recipe.
- Click here for masala-peanuts recipe.
- Click here for Indian chaats and Pakoras recipes.
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