My love for desi food has no boundaries and such is my love for this yummy dish. Hailing from a small village of Mandvi in the district of Kutch in the state of Gujarat in western India. Kutchi Dabeli is a street food consumed across the day by visitors and residents alike. It has a burst of flavours from sweet to spicy to tangy to crunchy.
Ingredients
- Serves 2
- For the Gravy
- 1 Potato (boiled and mashed)
- 2 Tbsp Groundnut Oil
- 1 Tsp Heaped Garam Masala (Chandu’s Dabeli Masala)
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Coriander Cumin Powder
- Salt to Taste
- 2 Cup Water
- For the Filling
- 4 To 5 Medium Potatoes Boiled and Mashed
- 2 Tbsps Groundnut Oil
- 1 Tsp Heaped Garam Masala (Chandu’s Dabeli Masala)
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Coriander Cumin Powder
- Salt to Taste
- For Chilly-Garlic Chutney
- 1 Cup Kashmiri Red Chilli Powder
- 1/2 Tbsp Cumin Seeds
- 1/4 Tsp Turmeric Powder
- Salt to Taste
- 6 Tbsp Groundnut Oil
- 50 Gms Garlic Cloves (peeled)
- For the Dates Tamarind Chutney
- 1 Cup Seedless Dates
- 1/4 Cup Tamarind Pieces
- 1 Tsp Red Chilli Powder
- 1/4 Cup Jaggery
- For Masala Peanuts
- 2 Cups Peanuts (peeled and salted)
- 2 Tbsp Groundnut Oil
- 2 Tsp Heaped Garam Masala
- 1 Tsp Red Chilli Powder
- 1 Tsp Dry Mango Powder
- 1/4 Tsp Turmeric Powder
- 1/4 Tsp Coriander Cumin Powder
- Salt to Taste
- 2 Tbsp Powdered Sugar
- For Assembling
- 4 Pavs
- Onion (finely chopped)
- Fresh Pomegranate
- Masala Peanuts
- Spicy Chutney
- Sweet Chutney
- Potato Gravy
- Potato Filling
Preparation
Prep: 30 minutes
Cooking: 20 minutes
- For the gravy, heat oil in a kadhai on slow flame and add garam masala. Cook masala for 15 to 20 seconds and add mashed potatoes. Mix them well and add salt to taste. Then add turmeric coriander, cumin, red chilli powder and add water. Simmer it for 10 minutes on a slow flame for a pouring consistency. Set it aside for further use.
- For the chilly-garlic chutney, add garlic cloves, cumin seeds and salt in a mixer and blend into a fine paste. Next, add red chilli powder, oil and blend it well until everything mixes well. Store it in a container and refrigerate (when using, pre-soak the chutney in warm water for 2 hours and mix it well with a spoon).
- For dates-tamarind chutney, pressure cook dates, tamarind and water for 4 to 5 whistles. Let the mixture cool and check for any seeds. Add this mixture to a blender jar with red chilli powder and jaggery. Blend it into a fine paste and store it in an airtight container and refrigerate (when using, mix a portion of chutney with water).
- For masala peanuts, hand crush peeled and salted peanuts into halves. In a tempering pan, heat oil on slow flame and add the mixture of all masala with salt in it. Stir for 30 seconds. Pour the mixture in the peanuts and mix well. Add dry mango powder and powdered sugar and mix again. Store in an airtight container for further use.
- For assembling, take a pav and make an insertion (cut on 2 sides making it a right angle). Using your palm as a cone, place that pav with the opening on the outside. Add 2 tbsps of gravy and gently press both the layers together. Add 1 tbsp of spicy chutney and again, gently press both the layers together.
- Add the filling on the base by gently pressing it with the spoon. Then season it with 1 tbsp of gravy with spicy and sweet chutney. Finally, add the masala peanuts, finely chopped onions and some pomegranate seeds too.
- Authentic Dabeli is not roasted at all, instead, it is served raw. However, if you enjoy a bit of crunch, you can gently roast it on a tawa with butter.
