Kachhi Dabeli
Kachhi Dabeli – flavored potato mixture pressed between buns, loaded with sweet, spicy, garlic chutney and garnished with spicy peanuts, pomegranate, onions, cilantro, thin sev.
This popular street food is known as Dabeli, kutchi dabeli or double roti. The origin of this goodie is Kachchh region of Gujarat. Dabeli means “pressed” in Gujarati. It is a sweet, spicy, tangy snack made with boiled potatoes mixture flavored with a special dabeli masala, pressing the mixture in a ladi pav (burger bun), and serving it with sweet tamarind-date chutney, spicy green chutney and garlic chutney. The garnishing of spicy peanuts, pomegranate, onions, cilantro and thin sev is just like cherry on top!
I am going to be honest and say it out loud, growing up I was NOT a fan of dabeli. One of my middle school teacher made a nasty comment about how the small stall vendors make these dabeli and it grossed me out. However, my husband is a big fan of dabeli. Because he loves sweet and spicy flavor combination. That being said, I had to recreate this famous street food at home so that I know what really goes into it and it is super clean!
This is one of those items that you can prepare ahead of time. You can make the filling, spicy peanuts, all the chutneys ahead of time. Then it is just a matter of assembling it and enjoying it anytime you want! I use Amul butter in making this but you can certainly use oil to make it completely dairy free. It is also very flexible with level of spices and sweetness. You can control that with amount of chutneys you use.
It is our family favorite. I hope you all enjoy it as much as we do. If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this recipe!
Happy and Healthy Eating!
Dabeli
Ingredients
Dabeli Masala
- 2 Boiled Potatoes medium/large sized russet potatoes
- ½ cup Chopped Onions
- 1 tsp Chopped Serrano
- 1 tbsp Amul Butter any butter or oil
- 2 tbsp Dabeli Masala
- 1 tsp Kashmiri Red Chili Powder
- ½ tsp Turmeric Powder
- 2 tsp Salt
- ¼ cup Date Temarind Chutney any sweet tangy chutney
- 1 cup Pomegranate
- 2 tbsp Dry Coconut Powder or Dry Shredded coconut
- 1 cup Chopped Cilantro
Spicy Peanut (use store bought if not want to make it from scratch)
- 1 cup Roasted Peanuts without skin
- 1 tsp Oil
- ¼ tsp Salt
- ¼ tsp Red Chili Powder
- ¼ tsp Chaat Masala
Garlic Chutney
- 10 cloves Garlic
- ½ tsp Red Chili Powder
- 3 Dry Whole Red Chili (mild ones) soaked in hot water for 10 min
- ½ tsp Salt
- 1 tsp Oil
Other Ingredients
- 10 Small Bread Buns or 6 big buns
- 1 cup Thin Sev
- ½ cup Spicy Green Chutney
- ½ cup Date Temarind Chutney any sweet tangy chutney
- 3 tbsp Amul Butter any butter or oil
Instructions
Prepare Dabeli Masala
- Heat up 1-2 tbsp of amul butter (any butter or oil if making vegan) in a pan.
- Saute chopped onions and serrano until the onions get translucent.
- Add kashmiri red chili powder, turmeric powder, salt and dabeli masala.
- Mix well and cook on low-medium heat for couple of minutes.
- Add 2 tbsp of water and ¼ cup of date tamarind chutney (any sweet tangy red chutney). Mix well
- Add mashed boiled potatoes. Mix well.
- Cook for couple of minutes. Add more water and mix well if the filling is too hard still. Taste and add more sweet chutney and/or salt if needed. Spread it evenly on a serving plate.
- Sprinkle pomegranate seeds, coconut powder and chopped cilantro on top of the stuffing.
Make Garlic Chutney
- Blend all garlic chutney ingredients in a blender and make a smooth paste. Make sure to only use just enough water to make it like a thick paste consistency.
Make Spicy Peanuts
- Roast peanut and remove the skin.
- Mix other ingredients listed under "Spicy Peanut" with roasted peanuts well.
Assembly
- Cut each bun in half.
- Spread butter, garlic chutney, date tamarind chutney and spicy green chutney on each side.
- Spread generous amount of prepared dabeli masala filling on one side of the bread.
- Top it with some spicy peanuts, chopped onions, more pomegranate and thin sev.
- Place other side of the bread on top of the fillied side.
- Press the dabeli a little so all the layers sticks to each other along with both side of the bread.
- Cook it lightly on buttered pan for couple of minutes on each side.
- Dust some more thin sev on each side of the dabeli.
- Serve it immediately!
