Kutchi Dabeli
Sweet-spicy Gujarati street pav stuffed with masala potato, garlic chutney, tamarind chutney, masala peanuts, coconut, pomegranate, and sev. Toasted in butter and rolled in fine sev.
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Servings:
dabeliCalories:
Ingredients
Base
- 12 ladi pav (or soft dinner rolls / slider buns)
- 2 tablespoons butter for toasting
Homemade Dabeli Masala
- 1 tablespoon red chili powder Kashmiri preferred for color
- ½ teaspoon turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon chaat masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Masala Peanuts (from scratch)
- ½ cup raw skinless peanuts
- 1 teaspoon oil
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon homemade dabeli masala from group above
- ¼ teaspoon salt
Garlic Red Chutney (from scratch)
- 8 dried red chilies Kashmiri preferred, soaked 10 min
- 8 cloves garlic peeled
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon salt
- 2 tablespoons water to grind
Potato Filling
- 6 medium potatoes boiled, peeled, coarsely mashed
- 1 tablespoon oil
- 2 tablespoons homemade dabeli masala from group above
- 2 tablespoons sweet tamarind chutney
- 1 teaspoon sugar added AFTER salt
- salt to taste, added BEFORE sugar
- ¼ cup water
- 1 tablespoon fresh lime juice added off heat
- 2 tablespoons chopped cilantro added off heat
Toppings & Assembly
- ½ cup masala peanuts from group above
- ½ cup pomegranate seeds
- ¼ cup fresh shredded coconut
- ½ cup fine sev for rolling toasted edges
- ½ cup finely chopped red onion
- 2 tablespoons chopped cilantro
- ½ cup sweet tamarind chutney for assembly
Instructions
Boil the potatoes
- Pressure cook potatoes 6 minutes with natural release; peel and mash coarsely.
Roast the masala peanuts
- Heat oil in a small pan on medium-low.
- Add peanuts and toast 4 to 5 minutes until golden, stirring often.
- Sprinkle turmeric, chili powder, dabeli masala, and salt; toss 30 seconds; cool.
Make the garlic chutney
- Soak dried red chilies in hot water 10 minutes; drain.
- Blend chilies, garlic, Kashmiri chili powder, salt, and water into a thick paste.
Cook the potato filling
- Heat oil in a wide pan on medium; add dabeli masala; bloom 30 seconds.
- Add mashed potatoes, tamarind chutney, salt FIRST, then sugar, and water.
- Cook 4 to 5 minutes, mashing as you go, until smooth and glossy.
- Turn off heat; stir in lime juice and chopped cilantro.
- Transfer to a plate; let cool slightly before assembly.
Assemble the dabeli
- Slice each pav L-shape, leaving one edge attached.
- Spread garlic chutney on one cut side.
- Spread sweet tamarind chutney on the other cut side.
- Stuff with 2 to 3 tablespoons potato filling.
- Top with masala peanuts, pomegranate, coconut, onion, and cilantro.
Toast and serve
- Heat a tawa or wide flat pan on medium-low; melt butter.
- Place assembled pav on the tawa; toast both sides 1 minute each.
- Lift each pav and roll the open sides through fine sev so it sticks.
- Serve immediately while warm.
Video
Notes
Make the chutneys and masala peanuts 1 to 2 days ahead. Flavors deepen overnight and assembly day is much faster.
