Traditional Kutchi Dabeli at HomeuVeg
Experience the authentic taste of Kutchi Dabeli, a beloved Indian street food snack! This recipe guides you through making the perfect tangy potato filling, spiced masala peanuts, and vibrant chutneys from scratch. Learn how to assemble these flavorful ingredients into soft pav buns, toasted with butter to golden perfection, and garnished with fresh pomegranate, sev, and coconut. A mouthwatering, sweet, and spicy treat that brings the bustling street food culture straight to your home.
Ingredients
Dabeli Spice Mix:
2 piece Dry Red Chilli
1 tsp Coriander Seeds
1 inch Cinnamon Stick
3 cloves Cloves
1 tsp Cumin Seeds
pinch Asafoetida Powder (Hing)
For Sweet Chutney:
2 tbsp Tamarind Pulp
1 cup Sugar Syrup
1 cup Water
For Red Chilli-Garlic Chutney:
10 piece Dry Red Chilli
8 piece Green Garlic Cloves
3 tbsp Water
to taste Salt
For Potato Filling:
1 cup Potato
1 tbsp Oil
to taste Salt
as needed Water
For Masala Peanuts:
1 cup Roasted Peanuts
1 tsp Oil
Dabeli masala 1/2 tsp
1 tsp Sugar
pinch Salt
For Garnish & Assembly:
Pav buns 6 piece
2 tbsp Butter
1 cup Onion
1 cup Sev (Nylon)
5 tbsp Dry Shredded Coconut
5 tbsp Coriander Leaves (chopped)
5 tbsp Pomegranate Seeds
Tutti frutti 3 tbsp
Instructions
Step 1— Prepare the Dabeli Spice Mix
1
In a medium-hot pan, dry roast coriander seeds, cumin seeds, dry red chilies, cinnamon sticks, and cloves until fragrant.
2
Add the asafoetida, turn off the heat, and let the mixture cool completely.
3
Grind the roasted spices into a fine powder and store in a container.
Step 2— Prepare the Chilli-Garlic Chutney
1
Soak red chilies in water, then remove the stalks.
2
Grind the soaked chilies with garlic cloves and salt into a smooth paste.
3
Gradually add water until you achieve a thin consistency. You can strain it if preferred.
Step 3— Prepare the Sweet Chutney
1
Combine water, sugar, and tamarind pulp in a pan.
2
Cook for 3–5 minutes while breaking down any lumps of tamarind.
3
Once cooked, remove from heat and let it cool to room temperature.
Step 4— Prepare the Potato Filling
1
Heat oil in a pan and add the prepared Dabeli spice mix, stirring for about 30 seconds.
2
Add the boiled, peeled, and mashed potatoes along with salt and a little water.
3
Cook on moderate heat for 2–3 minutes, then transfer to a plate and flatten the mixture.
4
Garnish generously with tutti frutti, dried coconut shavings, fresh coriander leaves, and pomegranate seeds.
Step 5— Prepare the Masala Peanuts
1
Toss roasted peanuts in a pan with a little oil, Dabeli spice mix, sugar, and a pinch of salt.
2
Mix well until the peanuts are evenly coated.
Step 6— Assembly
1
Slice the pav buns to create a pocket or cavity.
2
Stuff the cavity by layering sweet chutney, chilli-garlic chutney, a scoop of the potato mixture, chopped onions, and the masala peanuts.
3
Heat a pan with butter and toast the stuffed Dabeli until crisp on both sides, adding more butter as needed.
4
Dip the open ends of the hot Dabeli into a bowl of sev.
5
Serve warm with extra pomegranate seeds and masala peanuts on the side.
Nutrition Facts
6 servings per recipe
