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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.


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


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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