Kutchi Dabeli

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Ingredients:

For Dabeli Masala:

  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp black peppercorns
  • ½ inch cinnamon stick
  • 1 black cardamom pod
  • 6 cloves
  • 1 star anise
  • 1 bay leaf
  • 1 tsp sesame seeds
  • 2 tbsp dried coconut
  • 3 dried red chilies
  • ½ tsp turmeric powder
  • 1 tsp amchur powder (dried mango powder)
  • 1 tsp sugar
  • ½ tsp salt

For Garlic Chili Chutney:

  • 10-12 Kashmiri red chilies, soaked
  • ½ cup garlic cloves
  • ½ lime, juiced
  • Salt to taste

For Green Chutney:

  • 1 cup fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 2-3 green chilies
  • Salt to taste
  • 1-2 pinches sugar
  • 2 pinches citric acid

For Potato Mixture:

  • 2 tbsp tamarind chutney
  • ¼ cup water
  • 2 tbsp oil
  • 3 boiled and mashed potatoes
  • ½ tsp salt
  • 1 tbsp grated coconut
  • 1 tbsp finely chopped coriander
  • 2 tbsp sev (optional)
  • 2 tbsp pomegranate seeds (optional)
  • 2 tbsp spiced peanuts (optional)

For Serving:

  • Pav buns
  • Green chutney
  • Garlic chutney
  • Tamarind chutney
  • Masala peanuts
  • Finely chopped onion
  • Butter for toasting

Instructions:

Prepare Dabeli Masala:

  1. Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, black cardamom, cloves, star anise, bay leaf, and sesame seeds.
  2. Grind the roasted spices along with dried coconut, dried red chilies, turmeric powder, amchur powder, sugar, and salt into a fine powder. Store in an airtight container.

Prepare Garlic Chili Chutney:

  1. Blend soaked red chilies, garlic cloves, lime juice, and salt into a smooth paste.

Prepare Green Chutney:

  1. Blend cilantro leaves, mint leaves, green chilies, salt, sugar, and citric acid into a smooth chutney.

Prepare Masala Peanuts:

  1. Heat oil in a pan. Roast raw peanuts until golden brown. Add salt and dabeli masala to taste. Toss to coat.

Prepare Potato Mixture:

  1. In a bowl, mix 3 teaspoons dabeli masala, 2 tablespoons tamarind chutney, and ¼ cup water.
  2. Heat oil in a pan. Add the masala mixture and cook for 1-2 minutes.
  3. Add boiled and mashed potatoes and salt. Mix well.
  4. Garnish with spiced peanuts, pomegranate seeds, chopped coriander, and grated coconut (optional).

Assemble Dabeli:

  1. Split pav buns in half.
  2. Spread garlic chutney on one side of the pav and tamarind chutney on the other.
  3. Fill the pav with potato mixture, onion, and masala peanuts.
  4. Toast the pav in butter until golden brown on both sides.
  5. Roll the dabeli in sev (optional) and serve with green chutney.

Enjoy your homemade dabeli!

Note: You can adjust the amount of spices and chutneys to your taste preference.




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