Kutchi Dabeli

Kutchi Dabeli Popular Indian street food, it is simply the best. Tangy, spicy and packed with flavors and textures!!

Dabeli is a popular Indian street food originated in kutch from the state of Gujarat, so it’s known as kutchi dabeli. Dabeli means pressed in gujarati, where ladi pav slathered with chutneys and stuffed with spicy potato filling topped with delicious dabeli masala, naylon sev, peanuts, pomegranate arils and some fresh cilantro.

When we move to another country, be it work, studies or otherwise, the feeling of homesickness does set in at some point. What is it that we Indians miss the most when we’re away from home? Food, Indian food cannot be found anywhere, the taste and essence are unmatchable. Pani Puri that has just the right amount of sweet and spicy flavor when eaten on the roadside, crispy perfect garlic naan, Dal tadka made of perfection, the list is never ending.

Kutchi Dabeli Print

Prep time

20 mins

Cook Time

20 mins

Total Time

40 mints

Course : Appetizer
Servings : 4
Description : Popular Indian street food, tangy, spicy and packed with lots of flavors.

Ingredients

For the Filling

3 boiled mashed potato
1 medium onion chopped
1 tomato chopped
2 tbsp tamrind chutney
2 tbsp dabeli masala
1 tbsp butter
Oil
Salt to taste
Fresh coriander
For Dabeli masala
3 dried red chilies
2 tsp cumin seeds
1 tbsp coriander seeds
5-6 cloves
3 inch cinnamon stick
To assemble
4 ladi pav
2 tbsp masala peanuts
Some pomegranate arils
1 cup chopped onion
1 cup Naylon sev
¼ cup grated dry coconut
Tamrind chutney as required
Garlic chutney as required
Green chutney (optional)

Instruction

For the Dabeli masala powder

Dry roast the ingredients in a skillet until fragrant, blend it to a fine powder and let it cool completely.

For the filling

Heat oil in a pan.
Add onion and fry until it’s transparent, add tomato and cook it for few minutes.
Add dabeli masala and fry for a minute.
Now add ¼ cup water and cook the masala for 5-6 minutes.
Next add boiled potatoes, tamarind chutney and salt, mix it well.
Cook for a minute or two.
Transfer the stuffing on a plate.
Top with pomegranate seeds, dry coconut, masala peanuts, chopped onion and fresh coriander.
To assemble dabeli
Slit the pav horizontally, spread chili garlic chutney on one side and tamarind chutney of the other. (You can use green chutney as well if you wish)
Place the layer of potato stuffing, top it with chopped onion and peanuts and drizzle some tamarind chutney on top with some naylon sev.
Preapare the remaining pav the same way.
Heat butter in a skillet, press and toast the dabeli on the both side, until it’s done.
Roll the side of dabeli in naylon sev, so the sev stick to them mixture on all sides.
Serve hot with some masala peanuts and tamarind chutney aside.