Kutchi Dabeli is a popular Indian Street Food and it’s basically pav stuffed with a tangy and spicy potato masala and chutneys. Here is how to make Dabeli Recipe at home.
Ever been to Mumbai and had the soft pillowy pav stuffed with spicy, tangy potato mix?
Yes, I am talking about none other than dabeli. Just like Vada Pav or Pav Bhaji, Kutchi Dabeli is also a very popular Indian street food and is loved by all.
It’s an easy to put together snack or starter for a party or evening tea.
Ever wondered how to make it at home when you are craving it? Let’s make this easy and delicious snack at home.
What is Dabeli?
Dabeli literally translates to pressed. It is also known as Kutchi or Kachchi Dabeli due to its origin in Kutch region of Gujarat.
It is basically a pav (bun) stuffed with tangy, spicy potato mix topped with a super delicious dabeli masala, pomegranate arils, sev and spicy and sweet chutneys.
It is a super easy evening snack that you can make in a jiffy.
Gujarati Dabeli Recipe
This recipe have 4 components to it assuming that you have Dabeli Masala and sweet tamarind chutney already ready.
- Garlic Chutney
- Spicy Masala Peanuts
- Spicy & Tangy Potatoes
- Assembling the Dabeli
To make garlic chutney, add all the ingredients required to make this chutney in the grinder jar and grind until smooth.
Add little water while grinding to grind smoothly. Sometimes it gets difficult to grind small amount of chutney in a blender.
In that case, you can either use a mortar and pestle to grind it or a coffee grinder works perfectly fine.
To make spicy masala peanuts, mix all the ingredients in a bowl and keep aside.
Make sure to use roasted peanuts and ground them very coarsely.
To make the spicy & tangy potatoes, heat butter or oil in a pan.
Add onion and fry until they turns transparent. Add red chilli powder, turmeric powder and dabeli masala and fry for a minute.
You can adjust the amount of red chilli powder according to your taste preference.
Also using homemade Dabeli Masala Powder is the best and I have a fabulous recipe here.
But if you are pressed with time, feel free to use a store bough one.
Now add 1/4 cup water and cook the masala for 2-3 minutes. The oil will start to ooze from the sides.
Add mashed boiled potatoes, tamarind chutney and salt and mix well. Cook for a minute and then transfer the stuffing on a plate to cool down.
Top with dry coconut, pomegranate seeds, masala peanuts and fresh coriander.
To assemble the dabeli, make cut in the sides of the pav. Slather with garlic chutney and tamarind dates chutney.
Check out my homemade sweet Tamarind Chutney Recipe here.
Stuff the potato stuffing in the pav. Top with chopped onion and more pomegranate seeds.
Press the stuffed pav with nylon sev on the sides.
Now heat a griddle and add butter on it. Cook the stuffed pav from both the sides on low heat until slightly browned.
Garnish with fresh coriander leaves and pomegranate seeds and serve hot.
How to make Jain Dabeli?
To make Jain dabeli, replace potatoes with boiled and peeled raw bananas and do not use onion, garlic and turmeric.
Also make sure the dabeli masala that you are using doesn’t have any garlic.
Also skip the garlic chutney and use only tamarind chutney to make the dabeli.
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How to make Dabeli Step by Step
For Garlic Chutney, add all the ingredients in the jar of a blender and been until smooth. Add little water while grinding.
For Masala Peanuts, mix all the ingredients in a bowl and keep aside.
For the filling, heat butter in a pan.
Add onion and fry until it turns transparent.
Add red chilli powder, turmeric powder and dabeli masala and fry for a minute.
Add 1/4 cup water and cook the masala for 2-3 minutes.
Add mashed potatoes, tamarind chutney and salt and mix well. Cook for a minute.
Transfer the stuffing on a plate. Top with dry coconut, pomegranate seeds and fresh coriander.
Make cut in the sides of the pav. Slather with garlic chutney and tamarind chutney.
Stuff some potato filling in the pav. Top with some masala peanuts.
Top with onion and more pomegranate seeds.
Press the stuffed pav with nylon sev on the sides.
Heat a griddle and add butter on it. Roast the stuffed pav from both the sides on low heat until slightly browned. Garnish with fresh coriander and pomegranate seeds. Serve hot.
Kutchi Dabeli Recipe
Kutchi Dabeli Recipe
Kutchi Dabeli is a popular Indian Street Food and it's basically pav stuffed with a tangy and spicy potato masala and chutneys. Here is how to make Dabeli Recipe at home.
Ingredients
For Garlic Chutney
- 1/4 cup Garlic Peeled and Chopped
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tbsp Lemon Juice
- Salt to taste
For Masala Peanuts
- 1/4 cup Roasted Peanuts Slightly crushed
- 1 tbsp Vegetable Oil
- Salt to taste
- 1 tsp Red Chilli Powder
For Potato Filling
- 2 tbsp Butter
- 1/2 cup Onion Chopped
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/4 cup Dabeli Masala
- 1 and 1/2 cup Boiled Potatoes
- 1 tbsp Tamarind Chutney
- Salt to taste
- 2 tbsp Dry Coconut Grated
- 2 tbsp Pomegranate Seeds
- 2 tbsp Fresh Coriander
For assembly
- 5-6 Pav
- 1/4 cup Tamarind Chutney
- 1/4 cup Nylon Sev
- 1/4 cup Onion Chopped
- 2 tbsp Pomegranate Seeds
- 4 tbsp Butter
Instructions
For Garlic Chutney
Add all the ingredients in the jar of a blender and been until smooth.
Add little water while grinding
For Masala Peanuts
Mix all the ingredients in a bowl and keep aside.
For the filling
Heat butter in a pan.
Add onion and fry until it turns transparent.
Add red chilli powder, turmeric powder and dabeli masala and fry for a minute.
Add 1/4 cup water and cook the masala for 2-3 minutes.
Add mashed potatoes, tamarind chutney and salt and mix well.
Cook for a minute.
Transfer the stuffing on a plate.
Top with dry coconut, pomegranate seeds and fresh coriander.
Assembly
Make cut in the sides of the pav.
Slather with garlic chutney and tamarind chutney.
Stuff some potato filling in the pav. Top with some masala peanuts.
Top with onion and more pomegranate seeds.
Press the stuffed pav with nylon sev on the sides.
Heat a griddle and add butter on it.
Roast the stuffed pav from both the sides on low heat until slightly browned.
Garnish with fresh coriander and pomegranate seeds.
Serve hot.
Recipe Notes
Keep all the elements ready. Assemble Dabeli just before serving.
You can make the chutney and filling a day or two in advance too.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
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