Bursting with flavors and textures, Kutchi Dabeli is an iconic street food popular in Western India. Soft Ladi Pav (buns) are smeared with spicy red chutney on one side and tangy tamarind chutney on the other, stuffed with a spiced potato filling, with crunchy toppings such as masala peanuts, onions, and pomegranates. Once assembled the edges are dipped in crunchy sev and cooked on a hot pan with butter until the bun becomes warm and toasty.
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Whenever I visit India, indulging in its vibrant street food scene is a must-do. I especially LOVE all the chat-pata foods like Pav Bhaji, Bhel Puri, Papdi Chaat, Dahi Puri, and Paneer Kathi rolls. Lucky me, my mom is an expert in making all of these dishes at home, so we can enjoy them guilt-free knowing the ingredients that have gone into making these yummy dishes.
During my last trip to India, I shared Instagram stories of my mom preparing Dabeli, and many of you asked for the recipe. So here it is, another recipe from my mom to all of you. I hope you enjoy it as much as I do!
What is Dabeli
Dabeli is a popular Indian street food originating from the Kutch region of Gujarat. The word Dabeli means “pressed” where a spicy, tangy, and sweet potato filling is sandwiched between pav (soft buns) and served with various chutneys, peanuts, pomegranate seeds, and sev (crunchy chickpea noodles).
The potato filling is typically cooked with a blend of spices like cumin, coriander, red chili powder, and tamarind, giving it its distinct flavor. Dabeli is often enjoyed as a quick snack or a light meal. I often make it for dinner and it’s a welcome addition when hosting an Indian Party.
Ingredients
Dabeli has a few easy components that can also be made ahead – the red Dabeli chutney, sweet tamarind chutney, and a spicy potato filling. Assemble everything on Paav and warm up when you are ready to serve. (Tip: you can also use dinner rolls with low sugar 2 or 3 grams) The recipe card at the end of this post has ingredient quantities and detailed instructions.
Dabeli Chutney
- Dried Kashmiri red chilies – impart mild heat while adding a beautiful red hue to the chutney.
- Fresh garlic – adds a bold and robust flavor
Potato Filling
- Potatoes
- Dabeli Masala
- Lemon juice
How to Make Dabeli
There are a few components to making Dabeli, but the good part is most all of it can be made ahead. The chutneys are a staple in Indian homes and check out my tips on how else to enjoy them.
Dabeli Red Chutney
- Remove and discard the stems from the dried chiles and soak them in water for 20 minutes.
- Discard the excess water. Add soaked chilies, garlic, and salt to a blender jar and blend until smooth.
- Store the chutney in a glass jar and top with oil. Make ahead Tip: Make the chutney up to 5 days ahead, it is also so good in wraps and sandwiches
Spicy Peanuts
- Next, make the spicy roasted peanuts. I love the convenience of blanched peanuts but you can also use raw peanuts with skin.
- Roast them lightly in some oil and add the dry spices. Allow the peanuts to cool down completely before storing them in an airtight jar. Make ahead Tip: Make the peanuts up to 5 days ahead, they make for a delicious afternoon snack with a cup of Masala Chai.
Potato Filling
- Boil the potatoes and cool them completely.
- Peel off the skin and chop finely.
- Heat oil in a nonstick pan. Add the dry spices along with the potatoes.
- Mix well, mashing the potatoes until you get a smooth filling. Make ahead Tip: Make 1 to 2 days ahead if you like and refrigerate.
Assemble Dabeli
- Slice a bun in the middle without cutting all the way through. Spread two to three teaspoons of red chutney inside one half and tamarind chutney inside the other half
- Place 3 to 4 tablespoons of potato filling over the red 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 and then dip the sides in sev such that it sticks to the 3 sides around the filling
Cook 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.
- Serve hot sprinkled with more of the garnish.
Recipe
Dabeli Recipe
A popular Indian street food with sweet-spicy chutneys, spicy potato filling topped with masala peanuts, diced onions, and pomegranate arils, served on pillowy buns served toasty and warm.
Servings: 10 Dabeli
Calories: 137kcal
Ingredients
Red Chuteny
Potato Filling
Masala Peanuts
Instructions
Make Red Chutney
-
Remove and discard the stems from the dried chiles and soak them in water for 20 minutes. Discard the excess water.
-
Add soaked chilies, garlic, and salt to a blender jar and blend until smooth.Store the chutney in a glass jar and top with oil. Make ahead Tip: Make the chutney up to 5 days ahead, it is also so good in wraps and sandwiches
Make Masala Peanuts
-
Heat oil in a skillet and add peanuts, red chili powder, chaat masala, 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. Make ahead Tip: Make the peanuts up to 5 days ahead, they make for a delicious afternoon snack with a cup of Masala Chai.
Potato Filling
-
Add 1 cup water to the Instant Pot insert. Place the trivet and place potatoes on the trivet. Close the instant pot lid with the pressure release valve to sealing. Pressure cook for 15 minutes followed by natural pressure release.
-
Allow the potatoes to cool down and then peel the skin. Dice into small cubes.
-
Heat oil in a nonstick pan. Add the dry spices along with the potatoes. Mix well, mashing the potatoes until you get a smooth filling. Add 1 to 2 tablespoons of water if the potatoes look dry. Make ahead Tip: Make 1 to 2 days ahead if you like and refrigerate.
Assemble
-
Slice a bun in the middle without cutting all the way through.
-
Spread two to three teaspoons of red chutney inside one half and tamarind chutney inside the other half of the bun.
-
Place 2 to 3 tablespoons of potato filling over the red 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.
-
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.
Cook 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. Serve hot sprinkled with more of the garnish.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 944mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 893IU | Vitamin C: 134mg | Calcium: 30mg | Iron: 2mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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Source: Ministry of Curry
