Kutchi Dabeli
Dabeli is a very popular snack, which has its origin in the Kutch region of Gujarat, India. The name Dabeli comes from the act of pressing. Flavorful potato filling; topped with numerous toppings, is pressed into a pav or bun. It’s an all in one snack; spicy, sweet, sour and crunchy all at once.
Ingredients
For Dabeli Masala
- 3 tbsp Coriander Seeds
- 2 tbsp Cumin Seeds
- 1 tbsp Fennel Seeds
- 1 no Black Cardamom
- 2-3 nos Cloves
- 8-10 nos Black Pepper Corns
- 1/2 no Anise
- 1 tbsp White Sesame Seeds
- 1 inch Cinnamon Stick
- 1 no Bay Leaf
- 3-4 nos Kashmiri Red Chilies
- 2 tbsp Desiccated Coconut
- 1 pinch Nutmeg Powder
- 1 tbsp Salt
- 1 tbsp Red Chili Powder
- 1 tbsp Dry Mango Powder
- 1 tbsp Sugar
For Chili Garlic Chutney
- 4-5 nos Whole Kashmiri Red Chili, Soaked
- 10-12 cloves Garlic
- Salt to Taste
- 1 tbsp Red Chili Powder
- 2 tbsp Peanuts
- 2 tbsp Best Drop Lite Oil
For Masala Peanuts
- 1/2 cup Roasted Peanuts
- 1 tbsp Best Drop Lite Oil
- 1 tbsp Dabeli Masala
For Potato Filling
- 4-5 nos Boiled Potatoes
- 2 tbsp Dabeli Masala
- 1 tbsp Best Drop Lite Oil
- 1/2 tbsp Jeera
- Salt to Taste
- 1 tbsp Red Chili Powder
For Assembling
- 4 nos Pav Bread or Bun
- Nylon Sev
- Pomegranate Pearls
- 2-3 tbsp Butter
- 1 no Chopped onion with green chili and coriander
- 5-6 tbsp Tamarind chutney
Instructions
For Dabeli Masala
- Dry roast all the ingredients except salt, chili powder, amchur and sugar for about 3-4 minutes on low heat. Let the masala cool down to room temperature. When this is done, grind the masala with salt, chili powder, amchur and sugar to a powder. Your Dabeli masala is ready. This can be stored for further use.
For Masala Peanuts
- In a bowl, assemble peanuts, dabeli masala and oil. Mix well and keep it aside.
For Filling
- Heat oil in a kadhai, temper it with jeera and then add Dabeli Masala. Sauté for a few seconds. Now, add mashed potatoes to it and mix well. Add about ½ a cup of water to the potato masala and mix well. Let it cook for 5 minutes and turn of the stove. Transfer the filling to a flat dish. When cooled, garnish with masala peanuts, chopped onions, coriander, green chilies and pomegranate.
For Chili Garlic Chutney
- Combine everything in a mixer grinder and grind to a smooth paste.
For Assembling
- Cut pav or bun into 2 halves. Spread garlic chutney on one side and imli chutney on the other. Spread the potato filling on one side of the bun. Top it up with masala peanuts, chopped onions, pomegranate and sev. Cover it with the second half.
- Heat a tawa or a pan and add butter. Toast the stuffed bun or dabeli on both the sides until crisp and golden.
- Garnish with sev and pomegranate pearls and serve hot.
