Dabeli Recipe-Indian Street Food | How to Make Kutchi Dabeli At Home | Step-By-Step Dabeli Recipe.

Dabeli Recipe-Indian Street Food | How to Make Kutchi Dabeli At Home | Step-By-Step Dabeli Recipe.

Dabeli is a renowned street food available mainly on the streets of Gujarat and Mumbai! This Indian Burger with a sweet, spicy and tangy potato filling tastes extremely delicious.

5 from 2 votes

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Course: Appetizer

Cuisine: Indian

Keyword: Dabeli Recipe, How to Make Kutchi Dabeli At Home, Indian Street Food

Prep Time: 50 minutes

Cook Time: 5 minutes

Total Time: 55 minutes

Servings:

Calories: 197kcal

Author: Meghna Chakraborty

Ingredients

For the Tamarind + Dates Chutney:

2 Medjool Dates.
2 tablespoons Jaggery.
1 whole Dried red chili.
2 tablespoonsTamarind.
Salt (to taste)
4 cups water.
½ tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Red Chili Powder

For the Red Chili + Garlic Chutney:

4 whole dried red chilies.
3 cloves garlic (medium).
Salt (to taste)
⅓ cup hot water.
1 teaspoon vinegar.

For the Masala Peanuts:

For cooking the Potato Filling:

4 medium boiled and peeled potatoes.
2 tablespoons Dabeli Masala Powder.
3 tablespoons tamarind & dates chutney.
Oil 2 tablespoons.
Salt (to taste)
1 small onion finely chopped or ¼ cup finely chopped onion.
1 medium tomato finely chopped.

For garnishing the Potato filling:

¼ cup masala peanuts.
¼ cup fresh pomegranate seeds.
¼ cup finely chopped onion.
¼ cup roughly chopped coriander/cilantro leaves.

Other Ingredients:

5 Ladi Pav or Dinner Rolls.
4 tbsp Unsalted Butter for toasting the dinner rolls or Ladi Pav
⅓ cup Sev (fine variety).

Instructions

How to make Tamarind & Dates Chutney:
1. Take all the mentioned ingredients in a saucepan, add water and cover and cook over low heat for 20 mins or until the dates have softened and the water reduced to almost half the quantity.
2. The tamarind, dates and the jaggery should melt and incorporate well in the water.
3. Switch off the flame. Allow the chutney to cool down completely and then strain it to separate the pulp from the juices and set aside. The chutney should not be thick, it should just be of pourable consistency (refer the picture) but not too runny. If it's thick mix some hot water for the desired consistency.
4. Add ½ teaspoon each cumin powder, coriander powder & red chili powder and mix well. The Chutney is ready.
How to make the red chili & garlic chutney:
1. Soak the garlic and the whole dried red chili in hot water for 10 mins.
2. Grind them into a fine paste. Add 1 teaspoon vinegar. Strain to separate the pulp from the juices and set aside. The chutney should be of pourable consistency (refer the picture) but not too runny.
How to make the Masala Peanuts:
1. Heat oil in a pan over medium-high heat. When the oil is hot enough release the peanuts sautee for 1-2 mins.
2. Add the red chili powder, salt, and the lemon juice and saute for 5 mins or until the peanuts become crunchy and well coated with the masala. Set aside.
How to cook the potato filling:
1. Mash the boiled potatoes with a potato masher and set aside.
2. Heat oil in a pan over medium-high heat and gently release the chopped onions, saute for 5 mins or until translucent. Next, add the chopped tomatoes and saute until the tomatoes become mushy.
3. Now add the mashed potato, the tamarind and dates chutney, the dabeli masala powder, salt and saute for 5 mins or until everything blends very well into a soft & smooth consistency.
4. Cover & cook for 5 mins. Switch off the flame and allow the filling to cool down completely.
How to Garnish the Potato filling:
1. When the potato filling has cooled down completely garnish it with fresh pomegranate seeds, masala peanuts, chopped onion, and chopped coriander/cilantro leaves and set aside.
How to Assemble the Dabeli:
1. Slice all the Ladi Pavs or the dinner rolls, flip them open and toast them with butter over medium-high heat ( both sides ). Set aside.
2. Take one sliced ladi pav or dinner roll and generously apply the tamarind & dates chutney on one side and the red chili & garlic chutney on the other side. (refer the picture).
3. Next, scoop 2 tablespoons or more potato filling and put it inside the sliced and chutney slathered pavs. Add some more chutneys on the potato filling. and gently close the pavs, do not press them.
4. Gently close the pavs and coat the sides of the Dabeli with fine sev. Dust off excess sev.
5. Enjoy your Kutchi Dabeli!

Notes

*The chutneys must be pourable consistency (refer the picture). They should not be stiff like a jam and should not be runny like water but just pourable. This helps them to get soaked in the layers of the pavs.
*The potato filling should be absolutely lump-free if not completely turned into a paste.
*Do not skip adding the fresh pomegranate seeds and the masala peanuts. They do add a lot to the taste and texture!
*Fine sev works best!
*Toasting the pavs in butter makes the dabeli tastier and gives it a slight crunch.
*The store-bought dabeli masala works as good as the home-made masala. Honestly speaking if you use a good brand you will not find out any difference in taste.
*The chutneys store well for a fortnight when stored in an airtight container in the refrigerator.
*It's very easy to assemble dabelis but the prep work is time-consuming. If you plan ahead and want to cater to a good number of friends or family then I will suggest you do the max. time-consuming prep work well ahead. Make the chutneys and store them and make the potato filling one day in advance.
*The potato filling stores well for 3 days when stored in an airtight container in the refrigerator.

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