Kutchi Dabeli

A super flavorful and delicious snack, Kutchi Dabeli is very popular on Indian streets.

Dinner rolls stuffed with a seasoned potato filling, add-ins and chutneys, this one's a keeper for sure.

Indian street food is my favorite. And if we would title street food as a cuisine; it would be in the top favorite for so many.

A delicious mix of sweet, tangy, spicy and savory flavors; so many textures and colors. Chaats are truly a pop in every way. And talking of street foods; Chinese Bhel, Vada Pav, Bhel Puri and Pav Bhaji are truly amazing. A lot of these started from the streets of Mumbai and quickly spread to the rest of the country and world.

However, Gujarat is a state that has its own street food choices. And when we talk about that state; dhokla, handvo and khichu are unforgettable. Delicious, addictive and super amazing.

Jump to:

• What is Dabeli
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• More Delicious Street Food Recipes
• Kutchi Dabeli

What is Dabeli

Dabeli; as I mentioned is a delicious street food that originated in Gujarat. Literally, dabeli means 'pressed' in Gujarati. And this stems from the method of making this recipe.

Made from seasoned potato with a special dabeli masala, dabeli starts with this mix 'pressed' into a plate and used with pav and toppings. Then we toast dabeli while pressing it well. No wonder then, the name is true to it.

This is believed to have originated in Mandvi, a small city in Kutch. A man named Keshavji Gabha Chudasama – or simply Kesha Malam invented it in his shop and sold it for 1 anna (6 paise then). And from there dabeli is now known across the globe.

Known originally as Kutchi Dabeli or Double Roti; this is the more popular name now a days. Also popular as Indian burger; this one is super delicious for sure. A close cousin of Maharashtra's Vada Pav, these two are similar in having pav as the base and filled with a potato mixture.

And if you are a fan of this dish already; these recipes are really awesome to try: Baked Stuffed Dabeli Buns and Dabeli Bruschetta.

Why this recipe works

• Dabeli is a great snack, appetizer or even as a quick meal.
• This recipe is a great make-ahead recipe.
• A colorful recipe, this is easy to make with ingredients at hand.
• Moreover, it is easy to scale up or down.
• It is easy to replicate the flavors of the street food at home by using the right ingredients.
• The recipe works for kids too; simply make it with sweet chutney only.

Ingredients and Substitutions

• Boiled Potato: We start with boiled potatoes. Simply boil or steam the potatoes with a pinch of salt and peel them. Mash them and set aside.
• Dabeli Masala: This is the key ingredient here. There are several brands that have dabeli masala and most of them work. However, my favorite brand is Chandubhai Bhanushali. It is available in the Indian store. However, other brands work too.
• Chutneys: We use the three star chutney here. Perfect for chaat and even better for dabeli; Spicy Cilantro Chutney, Sweet Dates Tamarind Chutney and Spicy Garlic Chutney. These are great to make at home or store bought. These three are required for a perfect blend of flavors.
• Toppings: We add the toppings along with the potato mixture. This includes Masala peanuts (homemade or store bought), diced onions, pomegranate arils, cilantro and fine sev. These all are great but leaving a couple may just be okay. Though it does alter the taste quite a bit.
• Pav: We make dabeli with bread. Generally pav is the best choice; it can be made at home with this easy pav recipe. I like to make them a day before to simplify slicing. However, store bought works too.
• Oil and Butter: We need some neutral oil to make the potato filling and also need salted butter to roast the dabeli. The true flavor comes from Amul butter and this works the best. However, pick your favorite butter brand to make this.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a pan heat 1 tablespoon oil. Once it is hot, add 3 tablespoons dabeli masala.

2- Cook for 4-5 minutes; then add 2-3 tablespoon water to loosen up the masala and cook it well.

3- Add 3 boiled, peeled and mashed potatoes to the pan.

4- Mix it well with the masala till the mixture becomes even colored and combined.

5- Transfer the mixture in a plate and even it out.

6- Add the toppings on the mixture and spread it well. Gently press it down to stick well in the potato mixture.

• 1 medium onion (diced)
• ½ cup pomegranate arils
• ¾ cup masala peanuts
• ½ cup thin sev
• 4-5 stalks cilantro (chopped)

7- Prepare the cilantro, garlic and sweet dates tamarind chutney.

8- Slit a pav and open it up. Spread the chutneys on each side; I like to add green cilantro on one side and garlic on the other half.

9- Place 2 tablespoon of the prepared potato mixture on the bottom half.

10- Add some sweet dates tamarind chutney on the mix and add more peanuts and onions.

11- Then close the pav and spread butter on top.

12- Add some butter on a tava and place the dabeli.

13- Toast it well on both sides and remove.

14- Roll the edges in fine sev and serve immediately or cool and store to serve later.

Expert Tips and Notes

• Use store bought dabeli masala to simplify the process. However, the same can be made at home with fresh spices too.
• The potato mixture, chutneys and pav can be made a day ahead to make the dabeli quickly.
• The leftover potato mix works well for stuffed parathas, frankie, sandwiches etc.
• Dabeli can be prepared before hand and enjoyed at room temperature too. No wonder, it is a great potluck pick.
• Make sure the potato mix is not very dry. It will yield super dry end result. Simply add more water to the mix before turning the gas off if needed.
• Amul butter makes the best dabeli. In case that is not available, any salted butter works.
• Moreover, adding some shredded cheese or paneer is always a great option.
• For a Jain version, switch potatoes for raw banana and leave out the garlic chutney and onions. It does taste great even in this version.
• The potato base here is Vegan. However, the pav and butter has to be free from dairy for Vegans to enjoy.

Recipe FAQs

More Delicious Street Food Recipes