Kutchi Dabeli Recipe

Kutchi Dabeli is a popular Indian Street Food from the state of Gujarat and it's basically pav stuffed with tangy and spicy potato masala and chutneys. Here is how to make it at home.

3.80 from 5 votes

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 it at home.

Prep Time20

Cook Time30

Total Time50

Course: Snacks and Appetizer

Cuisine: Indian

Servings: people

Author: Neha Mathur

Ingredients

For Garlic Chutney

¼ cup Garlic Peeled and Chopped
1 tablespoon Kashmiri Red Chilli Powder
1 tablespoon Lemon Juice
Salt to taste

For Masala Peanuts

¼ cup Roasted Peanuts Slightly crushed
1 tablespoon Vegetable Oil
Salt to taste
1 teaspoon Red Chilli Powder

For Potato Filling

2 tablespoon Butter
½ cup Onion Chopped
1 teaspoon Kashmiri Red Chilli Powder
½ teaspoon Turmeric Powder
¼ cup Dabeli Masala
1 and ½ cup Boiled Potatoes
1 tablespoon Tamarind Chutney
Salt to taste
2 tablespoon Dry Coconut Grated
2 tablespoon Pomegranate Seeds
2 tablespoon Fresh Coriander

For assembly

5-6 Pav
¼ cup Tamarind Chutney
¼ cup Nylon Sev
¼ cup Onion Chopped
2 tablespoon Pomegranate Seeds
4 tablespoon Butter

US Customary - Metric

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.
Now add ¼ 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.

Video

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

Nutrition