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.