Kutchi Dabeli Recipe
Kutchi Dabeli is a spicy, sweet, and tangy Indian street food from Gujarat. Try this easy homemade Dabeli recipe with mashed potatoes, Dabeli masala, peanuts, pomegranate, and soft toasted buns.
Ingredients
Apple Butter Chutney
- 2 Cups Apple Butter
- 2 cups Water
- 1 tbsp Black Salt
- ½ tbsp Kashmiri Red Chili Powder
- 1 tsp Cumin Powder
- 2 tbsp Lemon Juice
- 1 tsp Salt
Green Chutney
- 2 Bunches Cilantro chopped roughly, bottom 1-2 inch stems removed
- 3 cloves Garlic peeled
- 6 Green Chilis
- 1 tsp Cumin Powder
- ½ Lime Juice Squeezed
- 3 tbsp Peanuts plain unsalted and skins removed
- ¼ tsp Salt to taste
- 2 Ice Cubes
- 2 tbsp Water as needed
Potato Filling
- 2 Russet potatoes
- 1 tbsp oil
- 1 to 2 tbsp Dabeli Masala
- 1 tbsp Red Chili Powder
- 1½ tsp kosher salt
Masala Peanuts
- 1 tsp Cooking Oil
- ½ cup Peanuts
- ½ tsp Kashmiri red chili powder
- ½ tsp Chaat masala
- ½ tsp Amchur Powder
- ½ tsp Salt add to taste
Garnish
- ¼ cup Onions finely chopped
- ¼ cup Pomegranate Seeds
- 2 tbsp Cilantro finely chopped
- ½ cup Thin Sev Nylon Sev
Instructions
Make Green Chutney
- Place all of the ingredients in a blender and mix until completely smooth. Stop in between to scrape down sides of the blender and add 1-2 tbsp of water at a time to help move things in the blender.
- Keep adding water until the blender is running smoothly and you have a thick chutney.
- Taste for spice, salt and adjust as necessary.
Make Masala Peanuts
- Heat oil in a skillet and add peanuts, red chili powder, chaat masala, Amchur Powder and salt. Roast them lightly for 2 to 3 minutes on medium heat.
- Allow the peanuts to cool down completely before storing them in an airtight jar.
Potato Filling
- To a large pot, add water, salt, and potatoes. Turn on the heat, and bring it to a boil, boil until fork tender.
- Allow the potatoes to cool down and then peel the skin. Mash the Potatoes.
- In a cup mix water and Dabeli Masala. Then heat oil in a nonstick pan. Add the Dabeli Masala mixture and boil for a minute. then add Red Chili Powder and Salt to taste. Boil for another 30 secs and add mashed Potatoes and 2-3 tablespoons of Sweet Apple Butter Chutney. Mix well.
- Let Potato filling cool down and transfer it to another plate. Sprinkle some Masala Peanuts and Pomegranate Seeds.
Assemble
- Slice a bun in the middle without cutting all the way through.
- Spread two to three teaspoons of Green Chutney inside one half and Sweet Apple Butter Chutney inside the other half of the bun.
- Place 2 to 3 tablespoons of Potato filling over the Green chutney.
- Press down a tablespoon of peanuts, a tablespoon of diced onions, and a little cilantro over the potato filling. Close the bun pressing gently between the palm of your hands.
Grilled Dabeli
- Preheat a pan and spread some butter over it. Place the assembled Dabeli on the pan and cook for two to three minutes on medium heat pressing them down gently with a spatula.
- Turn over and cook for two minutes, pressing gently until the bottom is golden and slightly crispy.
- Dip the 3 sides around the filling in Sev pressing gently as the Sev sticks to the potato filling. Repeat assembling with the remaining pav. Serve hot sprinkled with more of the garnish.
Notes
- Dabeli Masala: If you can’t find store-bought Dabeli Masala, make a quick version with red chili powder, coriander, cumin, cinnamon, and clove powder.
- Make-Ahead Tip: You can prep the potato filling and chutneys in advance. Just assemble and toast when ready to serve.
- Serving Suggestion: Pair it with a hot cup of masala chai for the ultimate street-food experience!
Nutrition
Serving: 1DabeliCalories: 250kcal
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