Kutchi Dabeli is a popular street food from Kutch region of Gujarat. It has spicy potato mixture stuffed in Pav/ dinner rolls .
The fresh spice blend / masala powder used in Dabeli makes the potato stuffing very fragrant.
Extra Dabeli Masala can be stored in an airtight bottle. It can be used in any curry or dal.
There are many components to it but don't let that intimidate you. You can make Date Tamarind Chutney a couple of days in advance. In fact it's always there in my fridge. If boiled properly, it stays fresh in the fridge for a couple of months.
Red Garlic chutney can also be made a day in advance. It stays fresh in the fridge for 3-4 days.
Pav can be store bought or like me ,you could make it a day in advance.
I am part of a blogger group on Facebook
"Shhh Cooking Secretly Challenge".
This is a fun group, where every month a theme is given by one member...then all the members are divided into groups of two. Now these two partners give each other two secret ingredients based on the theme. Then each member prepares a dish using these two secret ingredients and posts the pic on the group without naming the dish. Others are asked to guess the ingredients. It's so much fun. You are challenged to create something new. You interact with so many members and make some wonderful friends.
This month's thesme " Monsoon Treats" was suggested by Shobha Keshwani. She blogs at Shobha's Food Maza. Her blog is a treasure trove of recipes from around the world.
I have book marked her Groundnut Chutney.
My partner for this month Narmadha Thiagarajan gave me secret ingredients cloves and coriander seeds. Using these two I made Kutchi Dabeli.
I gave her asaefotida and curry leaves as secret ingredients. She made my favorite Pineapple Rasam.
Narmadha blogs at Nams Corner. Check out her blog for amazing South Indian dishes. I am going to try her Bitter Gourd Podi. This recipe has really intrigued me. Will try it soon.
Ingredients
Dabeli Masala
Red Chili Whole 3
Coriander Seeds 1 tbsp
Cumin Seeds 1 1/2 tsp
Cinnamon 2"
Cloves 9
Red Garlic Chutney
Red Chili Whole 2
Garlic 10 cloves
Lemon Juice 1/2 tbsp
Salt to taste
Stuffing
Boiled Potatoes 4 mashed
Oil 1 1/2 tbsp
Onion 1 medium, finely chopped
Dabeli Masala 2 tsp
Asaefotida a pinch
Cumin Seeds 1/2 tsp
Tamarind Dates Chutney 3 tbsp
Grated Coconut 1/4 cup
Pomegranate Pearls 1/4 cup
Chopped Coriander 1/4 cup
Salt to taste
For Serving Dabeli
Pav. 5-6
Butter as needed
Roasted Peanuts 1/4 cup lightly crushed
Chopped Coriander 1/4 cup
Nylon Sev 1/2 cup
Pomegranate seeds 1/4 cup
Red Garlic chutney as required
Tamarind dates chutney as required
Method
Dabeli Masala
Dry roast red chili, cumin seeds, cloves, cinnamon and coriander seeds on low heat until fragrant.
Once the spices cool down grind them into a fine powder.
Keep it aside.
Red Garlic Chutney
Soak red chili in hot water for an hour.
Now drain it.
Grind to a fine paste : the red chili, garlic, lemon juice and salt with little water.
Keep it aside .
Stuffing
Heat oil in a pan.
Add asaefotida followed by cumin seeds.
Once the seeds change colour, add onions.
Saute onions till they turn soft and pink.
Add in tamarind dates chutney.
Mix well.
Now add mashed potatoes and mix well.
Add Dabeli Masala and salt.
Mix everything well.
Let it cook on low heat for 2-3 minutes so that potatoes soak up all the flavors.
If the potato mixture looks dry add one or two tbsp water. I didn't have to add any.
Taste and adjust seasoning.
When done spread it on a plate.
Sprinkle grated coconut, chopped coriander and pomegranate pearls over the potato mixture.
Keep it aside.
To assemble Dabeli.
Slice a pav into 2 .
Spread garlic chutney on one slice of pav and tamarind dates chutney on the other
Cut a piece of potato mixture and keep on one slice of pav.
Now layer it with chopped coriander, chopped onion, roasted peanuts and pomegranate pearls.
Sprinkle some Dabeli Masala.
Now top it with Nylon Sev.
Cover with another piece of pav.
Roll the sides of the pav in Nylon Sev.
Similarly use up remaining pav to make Dabeli.
Apply butter on the pav.
Heat a non stick pan tawa/girdle.
Toast it carefully on both sides until golden.
Serve with more sev, roasted peanuts and both the chutneys.