Dabeli

Dabeli: Dabeli or Kutchi dabeli or Kachchhi dabeli is a snack food of India, originating in the Kutch region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chillies, etc. and garnished with pomegranate and roasted peanuts. Dabeli thus has its origin in Mandvi, a city of the Kutch region and even today dabeli masala made in the city are said to be most authentic. The dabeli is also, therefore, known as Kachchhi dabeli or Kutchi dabeli taking its cue from the region of its origin. Bhuj and Nakhatrana towns of Kutch are also known for authentic dabeli apart from Mandvi.

Ingredients (serves 4-6):

For the dabeli masala:

• 1 red chilli
• 1 tsp coriander powder
• 1/2 inch stick of cinnamon
• 2-3 cloves
• 1/2 tsp cumin powder

For the potato filling:

• 3 medium sized potatoes
• 1 small onion, finely chopped
• 2 tsp dabeli masala
• A pinch of asafoetida
• 1/2 tsp cumin seeds
• 2 tbsp tamarind dates chutney
• 1/4 cup grated coconut
• 1/4 cup pomegranate seeds
• 1/4 cup chopped coriander leaves
• 2 tbsp oil
• 2 tbsp water
• Salt, to taste

For serving:

• 4-6 pav buns, sliced and lightly roasted in some butter or oil
• 1/2 cup roasted peanuts
• 1/2 cup chopped coriander leaves
• 1/2 cup nylon sev
• 1/2 cup pomegranate seeds
• 1/2 cup garlic-chilli chutney as required
• Sweet tamarind dates chutney as required

Method:

Dabeli masala powder:

• Heat a frying pan over medium heat.
• Dry roast the red chilli, cumin powder, cloves, cinnamon and coriander powder.
• Let the dry roasted ingredients cool down to room temperature.
• Grind the dry roasted ingredients to a fine powder, using a dry grinder.
• Keep aside.

Potato filling:

• Boil the potatoes in a pressure cooker or microwave oven.
• Peel and mash the boiled potatoes.
• Keep aside.
• Heat the oil in a frying pan, on medium heat.
• Add in the cumin seeds and chopped onion
• Fry till the onions become soft and translucent.
• Add in the asafoetida.
• Fry for a minute on a low flame.
• Add in the sweet tamarind dates chutney.
• Mix well.
• Add in the mashed potatoes.
• Mix well.
• Add the dabeli masala powder and season the mixture with salt.
• Mix well.
• Stirring continuously, cook the mixture for 2-3 minutes
• If the mixture looks a little dry then add 1 or 2 tbsp of water, else leave the water.
• When done, spread the potato filling on a plate.
• Sprinkle some grated coconut, chopped coriander leaves and pomegranate seeds on the potato filling.
• Keep aside.

Assembling the dabeli:

• Apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side.
• Take the slice with red garlic chutney and spread the potato filling, as per taste, on it.
• Add some chopped onion and coriander leaves.
• Top it up with some roasted peanuts and pomegranate seeds.
• Sprinkle some dabeli masala.
• Top it with sev.
• Cover with the other slice of bread.
• Dabeli is ready to be served.
• Prepare the remaining dabeli pav in the same way.
• Serve dabeli warm.

If you have any queries regarding the Dabeli recipe, please leave a comment.