Kutchi Dabeli

Kutchi Dabeli, it is just a perfect combination of spicy-tangy-sweet all together. It is made by mashing potato’s with a special dabeli masala and sandwiching the mixture in a bun slathered with chutneys made with tamarind, dates, red chilies, garlic. Garnish with sev and pomegranate arils.

Servings: 6 Dabelis.

Ingredients:

For Dabeli Masala

• 1tbsp Coriander seeds

• 2 tsp Cumin seeds

• 3 Dried red chilies

• 2 inch Cinnamon sticks

• 6-7 Cloves

For Spicy roasted Peanuts

• 1/4 cup Blanched peanuts

• 1 tsp Oil

• 1/2 teaspoon red chili powder

• Salt to taste

For Chili Garlic Chutney

• 4 Dried red chilies

• 3 Garlic Cloves

• 1/3 cup hot water

• Salt to taste

• 1 tbsp Lemon juice

For Dabeli Filling

• 3-4 Potatoes, boiled and mashed

• 1/2 cup Date Tamarind chutney

• 2tsp Lime Juice

• 2tbsp Dabeli Masala

• 1 tbsp Oil

• Salt to taste

For Assembling Dabeli

• Pav Bread

• Butter

• Potato filling

• Roasted Peanuts

• Nylon Sev

• Date Tamarind Chutney

• Garlic chili chutney

• Chopped Cilantro

• Pomegranate Arils

Method

For Dabeli Masala

• Dry roast all spices on low heat until nice aroma starts to come out.

• Transfer to a blender, let it cool completely, then blend to a fine powder.

For Masala Peanuts

• Heat oil in a pan, add in the peanuts.

• Roast them well, add red chili powder and salt to taste.

• Cook for another 2 minutes on medium flame and keep it aside.

For Garlic Chili chutney

• Soak red chillies and Garlic in hot water for half hour.

• Transfer red chilies, garlic, lemon juice and salt to a blender.

• Blend it into a smooth paste by adding little water.

For Dabeli filling

• Heat oil in a pan, add 2tbsp Dabeli masala powder.

• Fry for 1-2 minutes then add mashed potatoes and salt to taste.

• Keep stirring the mixture and let it cook for 4-5minutes.

• Now add tamarind date chutney and peanuts.Mix well.

• Cook till the mixture becomes dry and keep it aside.

Assemble Dabeli

• Slit the pav horizontally without cutting all the way through.

• Spread red chutney on one side and tamarind chutney on the other side.

• Place the filling, add pomegranate seeds Press Dabeli gently.

• Roll the sides of the Dabeli in sev and cilantro, so that the sev sticks to the mixture on all 3 sides.

• Heat 2 tbsp butter in a skillet and toast the Dabeli on both sides.

• Serve immediately.

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