Dabeli – Kutchi Dabeli Recipe

Dabeli is a very popular Indian street food, a specialty from the “Kutch” region in the state of Gujarat, which is located on the west coast of the country. This delicious snack is sweet, spicy, tangy, crunchy, soft, and buttery. In short, it has all the flavors and textures you can imagine in a meal.

Dabeli is one of the easiest recipes to assemble and serve as a party appetizer. This recipe may look intimidating, but it’s actually not. This recipe is a little time-consuming if you try to make it from scratch, but take it from us, it’s very rewarding. Ingredients like Dabeli Masala, Tamarind Chutney, Garlic Chutney, Cilantro & Mint Chutney are readily available at the Indian grocery stores. In conclusion, this is a quick snack if you use storebought ingredients.

Spice is Life

Most of the components like garlic chutney, tamarind chutney, cilantro & mint chutney can be prepared in advance. These chutneys will keep well for a week in the refrigerator. You can also prepare Dabeli masala in a large quantity and store it in an airtight container.

In this recipe, we have used all the traditional spices to keep it authentic. Firstly, prepare the Dabeli masala by dry roasting the spices. Secondly, prepare all the chutneys and set them aside. Then, prepare the potato stuffing. This way everything is ready to assemble when you are ready to serve them. We applied the chanteys inside the bun, stuffed with potato filling, top with masala peanuts, chopped onions, cilantro, Sev (fried chickpeas noodle), and pomegranate seeds. Now, toast your dabeli in the pan after applying a generous amount of butter to the buns. You can also apply butter and toast your buns before assembling. Any way you serve, it will taste good.

Kutchi Dabeli

Ingredients

Dabeli Masala

• 2 dry red chili
• 3 cloves
• 1 tbsp grated dry coconut
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp sesame seeds
• 1/2 tsp fennel seeds
• 1/2 inch cinnamon stick
• 1/2 tsp black peppercorns
• 1/4 tsp black salt
• 1/2 tsp sugar

Cilantro & Mint Chutney

• 1 cup cilantro
• 1/2 cup mint leaves
• 1/2 lemon
• 1 inch ginger
• 1 Thai green chili
• 1 tsp sugar
• 1/2 tsp salt to taste

Garlic Chutney

• 4 dry red chilies soaked in warm water for 30 minutes
• 6 garlic
• salt to taste

Tamarind Chutney

• 1/2 cup seedless sour tamarind
• 1/2 cup seedless Medjool dates
• 1 cups water
• 1 tbsp sugar
• 1/2 tsp roasted cumin seeds roughly ground
• 1/2 tsp red chili powder
• 1/4 tsp salt

Dabeli Stuffing & Assembling

• 4 potatoes boiled and mashed
• 3 tsp Dabeli masala
• 1 tbsp olive oil
• 1 pinch asafoetida
• salt to taste
• 1/2 cup roasted peanuts
• 1/2 cup chopped cilantro
• 1 small red onion finely chopped
• 1/2 cup pomegranate seeds
• Burger buns
• 1/4 cup Sev (fried crunchy noodles made from chickpea flour)

Instructions

Dabeli Masala

• Using a non-stick pan dry roast all the ingredients, string constantly on medium-low heat. Remove them from the heat and allow everything to cool completely. Blent it in a spice grinder till smooth. Store the leftover masala in an air-tight container in the refrigerator.

Cilantro & Mint Chutney

• In a blender add all the ingredients and blend it smooth, add some water to get the spreadable consistency, and greet chutney is ready for the chaat.

Garlic Chutney

• In a blender add the soaked chilies, garlic, salt, few tablespoons of water, and make a smooth paste. Add more water if needed.

Tamarind Chutney

• Heat a large pan on medium-high heat, add tamarind, dates, and water. Let the mixture come to a gentle boil. Add sugar, roughly ground roasted cumin seeds, red chili powder, salt, and let it simmer for 2 minutes. Remove from the heat and let it cool completely.
• Now, add the cool mixture to the blender and blend it smoothly. Pass the mixture through the strainer and it's ready for the chaat.

Dabeli Stuffing & Assembling

• Heat a pan on medium-high heat, once hot add a tablespoon of olive oil.
• Add asafoetida, fry it for few seconds and add your mashed boiled potatoes to the pan.
• Add a tablespoon of each dabeli masala and tamarind chutney to the potatoes. Mix well and add salt to taste.
• Cook the potato-stuffing for a few minutes, stirring frequently. If the stuffing looks dry add a few tablespoons of water to adjust the consistency, and remove it from the heat. The potato-stuffing should neither be runny nor too dry.
• Add about half a teaspoon of oil to the pan and add the peanut. Once the peanuts are done roasting add a teaspoon of dabeli masala and mix well and remove it from the heat.
• Spread some chopped onions, cilantro, pomegranate seeds, and masala peanuts on top of the potato mixture.
• Slit the burger buns in the middle, spread some cilantro & mint chutney on one side of the bun, and garlic chutney on the other side.
• Take some of the potato-stuffing and spread it on top of one of the slices of the bun. Top it Sev and if you wish you can add extra onions, cilantro, pomegranate, masala peanuts, and place the other slice of bun.
• Prepare remaining dabeli buns the same way, apply some regular butter or vegan butter on the buns, and toast both sides on the griddle.

Notes

Most of the ingredients like Dabeli Masala, Tamarind Chutney, Garlic Chutney, Cilantro & Mint Chutney are readily available at the Indian grocery stores. This recipe is a little time-consuming if you try to make it from scratch, but take it from us, it’s very rewarding. 

Course: Appetizer, Snack

Cuisine: Indian

Keyword: Coconut, Dabeli Masala, Garlic Chutney, Indian Chaat, Masala Peanut, Mint & Cilantro Chutney, Mint Chutney, Pomegranate, Spiced Potatoes, Street Food, Tamarind Chutney

Did you make this recipe?

Please let us know how it turned out for you! Leave a comment below, tag us @flux_foodie on Instagram, and hashtag it #fluxfoodies.