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    Home » Recipes » Latest Recipes

    Kutchi Dabeli | Kachchi Dabeli | Street Food Recipes

    Published: Jun 12, 2017 · Modified: Sep 11, 2021 by Ramya · 17 Comments

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    Tasty and delicious Dabeli, one of the most popular street foods made at home right from scratch with step by step pictures and easy to follow recipe.

    Kutchi Dabeli

    When I had first made Pav Buns at home, I made Pav Bhaji as it was the irresistible first choice. As I had started making these regularly at home, I wanted to try one of our other favorite street food – Kutchi Dabeli. This is a trademark Gujarati, sweet and spicy delicacy that is quite delicious too. Part of its name – “Kutchi” Dabeli comes from the fact that it is from Kutch in Gujarat.

    Kutchi Dabeli

    I tasted Dabeli a couple of years back at a street food vendor in Bangalore and it was love at first bite. For someone seeing and eating it for the first time, it was quite a flavor bomb in my mouth. I have made it at home a couple of times and in fact, it requires very minimal effort once all the ingredients are ready. These days I make everything from scratch, including the Pav buns and the satisfaction can’t be put in words.

    Kutchi Dabeli has a number of elements. First the buttered pav buns – ensure they are soft, airy and light. Each side of the bun is smeared with sweet tamarind chutney and spicy garlic chutney. Then the filling is made of spiced, boiled potatoes. For the crunch, roasted peanuts and sev, a version of Omapodi is used. The other surprise element is the pomegranate seeds! And that’s why I call this a perfect sweet & spicy deliciousness.

    I made every element of Kutchi Dabeli from scratch and it does take a bit of planning in advance. It is a bit time consuming too, to get every element prepared for making Dabeli at home but the effort pays off really well. It makes for a really good snack or party starter or even a dinner option!

    Kutchi Dabeli

    How to make Kutchi Dabeli | Kachchi Dabeli

    📖 Recipe

    Kutchi Dabeli

    Kutchi Dabeli | Kachchi Dabeli

    Ramya
    A perfect sweet and spicy snack made with spiced potatoes, chutneys and peanuts stuffed in buttered buns!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 25 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Snack, Appetizer
    Cuisine North Indian
    Servings 6 dabelis

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Dabeli Masala Powder –

    • 1 Dried Red Chili
    • 1 teaspoon Coriander Seeds
    • 2" piece Cinnamon Sticks
    • 2-3 Cloves
    • ½ teaspoon Cumin/Jeera seeds

    For Sweet Dates Tamarind Chutney –

    • ¼ cup Chopped Dates
    • 2 tablespoon Chopped Jaggery
    • 2 teaspoon Tamarind Pulp
    • ¼ teaspoon Red Chilli Powder
    • ¼ teaspoon Jeera Powder
    • Salt as needed

    For Spicy Garlic Chutney –

    • 4 Dried Red Chilies
    • 15 Garlic Pods
    • ½ tablespoon Lemon juice
    • Salt as needed

    For Potato Masala –

    • 3 Boiled Potatoes (medium sized)
    • 1 Small Onion
    • 2 teaspoon Dabeli Masala
    • 1 pinch Asafoetida/Hing
    • ½ teaspoon Cumin/Jeera seeds
    • 2 tablespoon Tamarind Dates chutney
    • 2 teaspoon Oil
    • Salt as needed
    • Water as needed

    For Serving Dabeli –

    • 6 Pav Buns (check notes for recipe)
    • 3 tablespoon Pomegranate Seeds
    • ¼ cup Roasted Peanuts (de-skinned)
    • ¼ cup Sev/Omapodi (check notes for recipe)
    • 3 tablespoon Chopped Onions
    • 3 tablespoon Chopped Coriander Leaves
    • Butter as needed
    • Garlic Chutney as needed
    • Sweet Dates Tamarind Chutney as needed
    Prevent your screen from going dark

    Instructions
     

    Making Dabeli Masala Powder –

    • Dry roast all ingredients under Dabeli Masala until golden and aromatic. Once cooled down, blend into a smooth powder and set it aside.

    Making Sweet Tamarind Dates Chutney.

    • Boil dates along with jaggery and tamarind pulp until soft. Let this cool down. Blend into a smooth paste. Add this paste on to the pan again along with the remaining water.
    • Add red chilli powder, jeera powder and salt. Let this come to a boil and thicken. Remove from heat.

    Making Spicy Garlic Chutney –

    • Soak dried red chillies in warm water for 20-30 mins. Add soaked red chillies along with garlic pods, salt and lemon juice into a blender jar. Blend into a smooth paste. Remove onto a bowl – set it aside.

    Making Potato Masala –

    • In a pan, heat oil. Add cumin seeds and let them splutter. Add hing/asafoetida and after few seconds, add finely chopped onions and fry until translucent.
    • Add boiled, peeled and mashed potatoes followed by Dabeli Masala, sweet tamarind dates chutney and salt. Mix well. If it is too dry, sprinkle some water and cook until it comes together.
    • Assemble the potato masala in a serving plate, topped with coriander leaves, pomegranate seeds and roasted peanuts.

    Making/Serving Kutchi Dabeli –

    • Slice each pav bun in the center and slightly butter. Toast them on hot pan until golden.
    • Assemble all the ingredients required for serving dabeli at one place.
    • On one side of the pav bun, apply garlic chutney and on the other side, sweet tamarind dates chutney.
    • Fill the buns with potato masala, followed by roasted peanuts, pomegranate seeds, sev and chopped coriander leaves. Tightly close the bun.
    • Press the dabeli onto sev/omapodi on all sides. Top the buns with some more sev, pomegranate and chopped coriander leaves. Serve immediately.
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    Kutchi Dabeli Recipe with Step by Step Pictures

    Making Dabeli Masala Powder

    1. Dry roast all ingredients under Dabeli Masala until golden and aromatic.

    2. Once cooled down, blend into a smooth powder and set it aside.

    Making Sweet Tamarind Dates Chutney

    1. Boil dates along with jaggery and tamarind pulp until soft. Let this cool down. Blend into a smooth paste.

    2. Add this paste on to the pan again along with the remaining water.

    3. Add red chilli powder, jeera powder and salt. Let this come to a boil and thicken. Remove from heat.

    Making Spicy Garlic Chutney

    1. Soak dried red chillies in warm water for 20-30 mins. Add soaked red chillies along with garlic pods, salt and lemon juice into a blender jar.

    2. Blend into a smooth paste. Remove onto a bowl – set it aside.

    Making Potato Masala

    1. In a pan, heat oil. Add cumin seeds and let them splutter. Add hing/asafoetida and after few seconds, add finely chopped onions and fry until translucent.

    2. Add boiled, peeled and mashed potatoes followed by Dabeli Masala, sweet tamarind dates chutney and salt. Mix well.

    3. If it is too dry, sprinkle some water and cook until it comes together.

    4. Assemble the potato masala in a serving plate, topped with coriander leaves, pomegranate seeds and roasted peanuts.

    Making/Serving Kutchi Dabeli

    1. Slice each pav bun in the center and slightly butter. Toast them on hot pan until golden.

    2. Assemble all the ingredients required for serving dabeli at one place.

    3. On one side of the pav bun, apply garlic chutney and on the other side, sweet tamarind dates chutney.

    4. Fill the buns with potato masala, followed by roasted peanuts, pomegranate seeds, sev, chopped coriander leaves and chopped raw onions. Tightly close the bun.

    5. Press the dabeli onto sev/omapodi on all sides. Top the buns with some more sev, pomegranate and chopped coriander leaves.

    6. Serve warm immediately.

    Recipe Notes

    • Here is Pav Buns recipe. And here is Sev/Omapodi recipe.
    • Adjust spices as per preference.
    • Most of the elements can be prepared beforehand and stored in fridge.
    • For a spicy version, use masala peanuts instead of plain roasted ones.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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      5 from 1 vote (1 rating without comment)

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    1. MyCulinarySaga

      June 12, 2017 at 5:01 pm

      I absolutely love this… even more than vada pav ? looks lovely

      Reply
      • chcooks

        June 12, 2017 at 5:08 pm

        Thanks T ?

        Reply
    2. MyCulinarySaga

      June 12, 2017 at 5:01 pm

      are you receiving my comments – i seem to get an error when I post

      Reply
      • chcooks

        June 12, 2017 at 5:08 pm

        Yes I got both these comments. Not sure what is the issue ?

        Reply
        • MyCulinarySaga

          June 12, 2017 at 5:10 pm

          thats good – I noticed it a couple of times now. says I am writing a duplicate comment every time ? weird.

          Reply
          • chcooks

            June 12, 2017 at 5:12 pm

            Oh must be the wordpress issue, I'll check with them.. Thanks for letting me know ?

            Reply
    3. Lathiya

      June 12, 2017 at 11:55 pm

      Miss these stuffs here... your pics make me drooling

      Reply
      • chcooks

        June 14, 2017 at 11:20 am

        Thanks Lathiya and hugs!

        Reply
    4. Jhuls

      June 16, 2017 at 6:05 pm

      Wow! These look gorgeous! I have never heard of this one, but I am sure it tastes amazing! Thank you for sharing at Fiesta Friday party.

      Reply
      • chcooks

        June 20, 2017 at 7:17 pm

        Thanks Jhuls 🙂

        Reply
    5. Monika

      June 17, 2017 at 1:58 pm

      I really like street food, especially when it's served like this, I especially like the sev/omapodi that you coat the dabeli with. All these new words I am learning today, hope I got them right:) Happy FF:)

      Reply
      • chcooks

        June 20, 2017 at 7:11 pm

        You got everything right, Monika 🙂 Wish you could try this deliciousness!

        Reply
        • Monika

          June 20, 2017 at 7:13 pm

          Me too:)

          Reply
          • chcooks

            June 20, 2017 at 7:17 pm

            🙂 🙂

            Reply
    6. Zeba@Food For The Soul

      June 18, 2017 at 9:29 pm

      This is so cool...wish I could try it now 🙂

      Reply
      • chcooks

        June 20, 2017 at 7:08 pm

        Thanks Zeba 🙂

        Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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