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.
Servings: 8
Calories: 341kcal
Ingredients
For the Dabeli Filling
- 3 medium potatoes (boiled, peeled and mashed)
- 3 tablespoon dabeli masala
- 2 tablespoon water
- 1 tablespoon oil
Toppings
- 1 medium onion (diced)
- ½ cup pomegranate arils
- ¾ cup masala peanuts
- ½ cup thin sev
- 1 cup sweet tamarind chutney
- ½ cup cilantro chutney
- ½ cup garlic chutney
- 4-5 stalks cilantro (chopped)
- 8 pav
Instructions
- In a pan heat oil. Once it is hot, add the dabeli masala.1 tablespoon oil, 3 tablespoon dabeli masala
- Cook for 4-5 minutes; then add 2-3 tablespoon water to loosen up the masala and cook it well.2 tablespoon water
- Add the boiled mashed potato to the pan.3 medium potatoes
- Mix it well with the masala till the mixture becomes even colored and combined.
- Transfer the mixture in a plate and even it out.
- Add the toppings on the mixture and spread it well. Gently press it down to stick well in the potato mixture.1 medium onion, ½ cup pomegranate arils, ¾ cup masala peanuts, ½ cup thin sev, 4-5 stalks cilantro
- Slit a pav and open it up.8 pav
- Spread the chutneys on each side; I like to add green cilantro on one side and garlic on the other half.½ cup cilantro chutney, ½ cup garlic chutney
- Place 2 tablespoon of the prepared potato mixture on the bottom half.
- Add some sweet dates tamarind chutney on the mix and add more peanuts and onions.1 cup sweet tamarind chutney
- Then close the pav and spread butter on top.
- Add some butter on a tava and place the dabeli.
- Toast it well on both sides and remove.
- Roll the edges in fine sev and serve immediately or cool and store to serve later.
Video
Notes
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- Use store bought dabeli masala to simplify the process. However, the same can be made at home with fresh spices too.
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- The potato mixture, chutneys and pav can be made a day ahead to make the dabeli quickly.
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- The leftover potato mix works well for stuffed parathas, frankie, sandwiches etc.
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- Dabeli can be prepared before hand and enjoyed at room temperature too. No wonder, it is a great potluck pick.
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- Make sure the potato mix is not very dry. It will yield super dry dabeli. Simply add more water to the mix before turning the gas off if needed.
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- Amul butter makes the best dabeli. In case that is not available, any salted butter works.
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- Moreover, adding some shredded cheese or paneer is always a great option.
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- 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.
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- The potato base of this is Vegan. However, the pav and butter has to be free from dairy for Vegans to enjoy.
Nutrition
Calories: 341kcal | Carbohydrates: 53g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 428mg | Potassium: 709mg | Fiber: 7g | Sugar: 16g | Vitamin A: 387IU | Vitamin C: 25mg | Calcium: 97mg | Iron: 2mg