Dabeli is a Gujarati snack, more of a Street food actually. It first originated in the Kutch region of Gujarat, so it’s also known as Kutchi dabeli. The word dabeli means ‘pressed’. So, basically, dabeli is a sweet and savory potato stuffed pav which is pressed to hold the ingredients.
I first tasted dabeli at one of my Rajasthani friend’s house. Some guests from gujarat had bought her dabeli masala. She was very excited and invited all of us to try out a new speciality. We fell in love with it instantly.
My husband who doesn’t like a combination of sweet and savory, was ok with the dish but wasn’t too much excited to have it. I learnt the recipe from her and made it few times. Then my dabeli masala, which she had given me, got exhausted and I forgot to make it.
Few days back, my aunt (bua ji), from Mumbai, was to come to my place. So she asked me if I needed anything from there. I requested her to bring dabeli masala. When she came, she brought a whole lot of dabeli masala that is going to last for at least 1 year even if I’m making dabeli as a weekly affair.
Step wise Recipe Of Kutchi Dabeli
Chili garlic chutney
Soak red chillies in warm water. Grind soaked chillies and garlic cloves along with lemon juice and salt to a fine paste.
Since I already had garlic paste that contained lemon juice as well, I just added red chilli powder to it and my chili garlic chutney was ready.
For dabeli masala
Dry roast all the ingredients in a pan till a nice aroma starts coming out.
Cool the spices and grind in a grinder to a coarse powder.
Boil and grate potatoes.
Heat oil in a pan. Add cumin seeds to the hot oil.
Once the seeds start spluttering, add chopped onion and saute for few minutes.
Add grated potatoes and saute further.
Add dabeli masala and mix well.
Then add desiccated coconut, imli chutney, chilli garlic chutney and salt to taste. Mix well and continue sauteing it for few more minutes.
Take out masala in a bowl. Add chopped onion and pomegranate seeds.
Slice the pav horizontally into two halves. Apply little butter on the pav and roast on tawa. I like softer buns so use as such without roasting.
Apply imli chutney on one half and chili garlic chutney on other half of the bun.
Place some potato mixture on the base. Top with chopped onion, pomegranate seeds, roasted peanuts, sev, green chutney and chopped coriander.
Place the other half over this and press gently.
Prepare rest of dabeli in the same manner and serve warm