Kutch is my native place and this is one of the most delicious dishes I have eaten there. When I see dabeli somewhere outside Kutch, I see all different versions of it – with pomegranate, coconut and sev to sweeten it but the original one is very spicy.
Ingredients
- For the Dabeli Filling
- 4 Medium-sized Potato (boiled, peeled and mash 3 + dice 1)
- 2 Medium-sized Tomato
- 7-8 Garlic Cloves
- 1 Tbsp Oil
- 1 Tsp of Turmeric Powder
- 1 Tbsp of Dabeli Masala
- 1 Tbsp or Coriander Powder
- 1 Tbsp of Chilli Powder
- 1 Tbsp Jaggery
- Water
- Salt to Taste
- 1 Tbsp Lemon Juice
- To Assemble
- 8 Pavs
- Lemon
- Masala Sing/Peanuts
- Red Garlic Chutney
- Onions (finely chopped)
Preparation
Prep: 40 minutes
Cooking: 40 minutes
- Prepare the Dabeli filling – Blend tomatoes and garlic in a chopper into a smooth puree.
- In a deep pan, heat oil and add the tomato-garlic puree and salt to taste. Let this cook for about 5-10 minutes on medium heat until the puree releases oil.
- Now add turmeric powder, dabeli masala, coriander powder and chilli powder. Let it cook on low heat for 2-3 minutes.
- Once the masala is cooked, add 2 cups of water to the pan, followed by jaggery and both mashed and diced potatoes.
- Now add 1 tbsp of lemon juice and a little more water only if you wish to change the consistency (the ideal consistency should be hearty, so it’s easy for the filling and does not fall off the pav).
- Lastly, add salt to taste and if you need it spicier, then add more dabeli masala. Cover it with a lid and let this cook on low heat for about 5-10 minutes.
- Assemble the Dabeli – Cut the pav.
- Spread the red garlic chutney inside the cut pavs. Also, squeeze a little bit of lemon into the cuts.
- Take half a spoonful dabeli mix and fill only half of the pav.
- Sprinkle some onions and masala peanuts.
- Again, fill the rest of the pav with the remaining mix.
- Stick a few more onions and peanuts to the side of the filling, and your delicious dabeli is ready.
