How to Make Kacchi dabeli at Home

Dabeli Recipe – What Is It?

In Gujarat and Mumbai, dabeli is popular street food. It’s a sweet, tangy, and spicy potato filling burger created in the Indian manner. At Kacchi Dabeli, pomegranate seeds and masala peanuts are sprinkled on top of the potato mixture, which is made with a specific masala called Dabeli masala (peanuts roasted with spices). On the interior of the buns or dinner rolls used in Indian cuisine, two chutney sauces are traditionally spread initially, one prepared with dates and the other with red chile and garlic. The filling is held in place by a ladi pav (Indian hamburger bun) or a dinner roll, which is then coated with bread pieces and sprinkled with chutney (fried gram flour vermicelli). Masala peanuts provide crunch, while pomegranate seeds add rich flavor to Kacchi dabeli. It’s a must-try! If you’re a fan of Indian cuisine on a budget, you’re going to like this homemade Dabeli dish!

Which State Is Well-Known For Its Dabeli? Furthermore, who created Dabeli?

 

Dabeli began in Mandvi, Gujarat, India, and so bears the other titles Kutchi Dabeli or Kacchi Dabeli. Keshavji Gabha Chudasama, a Mandvi native, is credited with inventing Dabeli in 1960. It is a well-known street snack in Gujarat, and Mandvi, along with Bhuj and Nakhatrana, continues to pride itself on offering original Dabelis with an unmatched flavour. Since 1960, Kutchi Dabeli, a famous street food, has spread to other regions and cities. Though it originated in Gujarat’s Kutch area, it is now a popular street meal in Maharashtra and other towns around India. It’s both affordable and satiating, which is why it’s so popular.

What is the Composition of Dabeli?

Dabeli is created using Ladi Pav, an Indian burger bread, a potato filling, and chutneys. Making authentic and delectable Dabelis requires much preparation. However, if prepared one day in advance, this dish is simple to assemble and nibble on! Same-day preparation requires some planning and time.

 

The potato filling in a Kacchi Dabeli is made using a specific spice powder called Dabeli masala; this is the recipe’s heart and soul. A decent masala powder is required to replicate a genuine Dabeli. It would be best to be concerned since Dabeli masala is commonly accessible in many Indian supermarkets and may even be prepared at home.

Tips & Tricks for Making Perfect Kacchi Dabeli

Though a Kacchi Dabeli dish may seem simple, a few key considerations to keep in mind. Of course, it’s a simple recipe, but it may become a bit complicated if the stages aren’t followed carefully!

* Dinner Rolls or Pav:

A dinner roll may always be used in place of a Ladi Pav. Although a handful of my pals swear by it, I wouldn’t say I like using burger buns to create Dabeli.

* The potato filling:

The potato filling in a Dabeli must be lump-free, if not completely smooth. To remove any lumps, mash the boiling potatoes using a potato masher before frying them in a pan. The Dabeli Masala: I can’t tell the difference between homemade Dabeli masala and a nice store-bought one. Both are delicious!  I use store-bought masala to make my life easier and allow me to whip up the dish quickly. However, if you opt to make your Dabeli masala ahead of time, your life will be much easier until you get a sudden Dabeli need and run out of your masala:)

*The Chutneys or Sauces:

This Kacchi dabeli recipe calls for two chutneys — The tamarind and dates chutney are sweet and tart, while the garlic and red pepper chutney are hot and spicy. In this dish, the consistency of the Chutney is crucial.
They should be pourable but not runny or watery in texture. When applied on Dinner rolls or Ladi Pav, the chutneys should spread quickly, and some should soak into the bread layers to enhance and heighten the tastes. If the chutneys are excessively thick and of jam consistency, they will be overpowering and not give the dish its natural street-side flavor! I’ve noticed that street sellers usually use Chutney with a pourable consistency.

Add-ons such as masala peanuts, pomegranate seeds, and fine sev:

Do not miss any of them since they provide texture, crunchiness and significantly increase the flavor. I believe that utilizing extremely fine sev makes a difference over conventional types.

Ingredients:

For Chutney and Tamarind:

• Jaggery 2 tbsp
• Whole dried red chili 1
• Medjool dates 2
• Tamarind 2 tbsp
• Water 4 cups
• Coriander powder ½ tsp
• Cumin powder ½ tsp
• Salt to taste
• Red chili powder ½ tsp

For garlic chutney and red chili:

• Whole red chilies 4
• Cloves garlic 3
• Vinegar 1 tsp
• Hot water 1/3 cup
• Salt to taste

For Masala peanuts:

• Canola oil 1 tsp
• Lemon juice 1 tsp
• Blanched peanut ¼ cup
• Red chili powder ½ tsp
• Salt to taste

For garnishing  potato filling:

• Finely chopped onion ¼ cup
• tamarind & dates chutney 3 tbsp
• roughly chopped coriander/cilantro leaves ¼ cup
• Masala peanut ¼ cup
• Pomegranate seeds ¼ cup

For potato filling cooking:

• Dabeil masala powder 2 tbsp
• boiled and peeled potatoes four medium
• Oil 2 tbsp
• Tamarind & dates chutney 3 tbsp
• Salt to taste

Others ingredients:

• Sev (fine variety) 1/3 cup

• Ladi Pav 5

• Unsalted butter 4 tbsp

 

 

Instructions:

How to Prepare D-By-Step

1. Simmer for 20 minutes, or until the soft dates, with the water reduced to about half its original volume, in a saucepan with all the ingredients listed above.
2. Tamarind, dates, and jaggery should all melt and dissolve completely in the water.
3. Turn off the ignition. Allow it to cool fully before straining the Chutney to remove the pulp from the liquids and set it aside. In Chutney, thinner means thicker; it means pourable but not runny (see the picture). If the mixture is too thick, add boiling water to thin it until you have the desired consistency.
4. Stir in 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon red chili powder. Chutney is prepared.

Making the red chili and garlic chutney

1. Combine the soaking red chili and garlic in a bowl.
2. Soak the garlic and the entire dried red chile in boiling water for ten minutes.
3. Using a strainer, strain the red chili and garlic chutney. Should grind it to a fine paste. 1 tsp vinegar Separate the pulp from the juices using a filter and leave aside. Chutney should have a pourable consistency (see the image) but should not be too runny.

Making Masala Peanuts:

 

1. In a medium-high-heat pan, heat oil When the oil is sufficiently heated, add the peanuts and saute for 1-2 minutes.
2. Cook for 5 minutes, or until the peanuts are crispy and well coated in the masala, before adding the red chili powder, salt, and lemon juice.  Place aside.

Cooking instructions for the potato filling:

1. Using a potato masher, mash the boi
2. Warm the oil after 5 minutes, everything should be smooth and silky and the masala powder should have been evenly distributed. After that, add the diced tomatoes and cook until they become mushy
3. Cook for 5 minutes, or until everything is soft and silky and everything is well-combined with the masala powder for dabelis.
4. Add the potatoes, both boiling and mashed, and cook for 5 minutes with the lid. Remove the pan from the heat and allow the filling to cool completely. There are two options: add the chutney and dabeli masala first, followed by the cooked potato, or start by adding the cooked potato and then add both. Both methods work remarkably well. I put the chutney and dabeli masala first, followed by the cooked potato.

How to garnish the potato filling:

1. Once the potato mixture has cooled thoroughly, decorate with chopped onion, fresh pomegranate seeds, chopped coriander/cilantro leaves, and masala peanuts.

 

Instructions for Assembling the Dabeli:

1. Slice all Ladi Pavs or dinner rolls in half, open them up, and toast them in a skillet over medium-high heat with butter ( both sides ). Place aside.
2. Should spread Sliced ladi pav or dinner roll with red chili and garlic chutney and dates & tamarind chutney on
3. Spread Chutney over the cut pavs and top with two teaspoons of the potato filling. May add Different chutneys to the potato filling. And shut the pavs softly, without pressing them.
4. Gently seal the pavs and apply fine sev to the sides of the Dabeli. Remove any excess sev.
5. Take pleasure in your Kutchi Dabeli!

For another recipe: how-to-make-crispy-fish-fillet.