Dabeli | Kutchi Dabeli | Kacchi Dabeli Recipe
This Dabeli | Kutchi Dabeli | Kacchi Dabeli Recipe, an Indian version of a mini slider or sloppy joes is packed with a gamut of flavors and textures. Learn how to make this popular Indian street food at home from scratch with this detailed recipe.
Servings 4 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the Dabeli Masala Powder
- 3 dried red chillies
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 6-7 cloves
- 2 inch piece of cinnamon stick
For the masala peanuts
- 1 cup roasted peanuts
- 2 tsp red chilli powder
- 1/8 tsp turmeric powder
- salt, to taste
- 1 tbsp oil
For the filling
- 3 boiled & mashed/grated potatoes, about 2 cups
- 3 tbsp date & tamarind chutney
- 2 tsp lime juice
- 2 tbsp dabeli masala
- 1 tsp sugar
- 1 tbsp oil
- 1 tbsp butter
- Salt to taste
Other ingredients
- 4 pav's/dinner roll's
- Handful of masala peanuts
- 3-4 tbsp pomegranate arils
- Nylon sev, as required
- 1-2 tbsp finely chopped cilantro leaves
- 1/4 cup finely chopped onions
- Red chilli garlic chutney, as required
- Date & tamarind chutney, as required
Instructions
For the dabeli masala powder
- Dry roast the ingredients in a skillet over low heat until fragrant. Transfer to a blender, let it cool completely, then blend to a fine powder.
- For the masala peanuts
- Heat oil in a heavy bottomed pan, add in roasted peanuts, toss it in the oil for a minute.
- Add red chilli powder, turmeric powder and salt to taste. Toss to coat the spices with the peanuts. Cook for another 2 minutes on medium heat. Switch off the heat, transfer to a plate.
For the filling
- Heat oil + butter in a pan. Add mashed potatoes, along with salt, sugar, dabeli masala & 2-3 tablespoons of water. Mix well, and saute until the spices are fragrant and cooked well.
- Now add date-tamarind chutney and lime juice. Mix well, and cook till the mixture becomes dry and leaves the sides of the pan.
- Transfer the mixture to a serving platter and spread it evenly, top with masala peanuts, finely chopped cilantro, chopped onions, pomegranate arils & nylon sev.
To assemble the dabeli
- Slit the pav horizontally without cutting all the way through. Spread red chilli garlic chutney on one side and date-tamarind chutney on the other side of the pav.
- Place a layer of the potato stuffing, top it with finely chopped onions and masala peanuts. Prepare the remaining 3 pav's in the same way.
- Heat 2 tablespoons of butter in a skillet, toast the dabeli on both sides, pressing it slightly, till done.
- Roll the sides of the dabeli in nylon sev, so that the sev sticks to the mixture on all 3 sides. Serve with more masala peanuts & chopped onions on the side.