Monday, November 24, 2014

Kacchi Dabeli/ कच्छी दाबेली

Kacchi Dabeli/ Kutchi Dabeli/ Mumbai Dabeli/ दाबेली -कच्छी दाबेली

Dabeli or Kutchi dabeli or Kacchi dabeli (दाबेली - कच्छी दाबेली) is a snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between Pav/ dinner roll and served with chutneys made from tamarind, date, red chilies, etc. and garnished with onion, pomegranate, sev and roasted peanuts.

Even if it is from Gujrat or Kutch, it is also a popular snack item in Maharashtra and other parts of India. With ready-made dabeli masalachutneys made-in-advance (or store bought), Shev/ Sev, roasted pea-nuts, pomegranate and boiled potatoes, readily available, dabeli hardly takes 8-10 minutes to be prepared and as such has become a popular Indian fast food item of any household.


Boiled potatoes: 2 Medium sized (mashed)
Onion: 1 Small (finely chopped)
Dabeli Masala (Store bought): 2 Tbsp (or as per your taste)
Pomegranate seeds: ½ Cup 

Roasted peanuts: ½ Cup
Oil (of your choice): 1 ½ TBsp
Butter (Salted or unsalted): ½ stick
Date-Tamarind Chutney: ¼ Cup
Red chilies or Samosa Chutney: ¼ Cup
Pav/ dinner rolls: 6
Sev/ Shev: ½ Cup
Salt: To taste


Take 2 medium sized boiled potatoes and mash them nicely. Now heat 2 Tbsps. of oil in a pan and put these mashed potatoes to it. Sauté them for couple of minutes. Now add salt and dabeli masala as per your taste buds. My family likes it little less spicy so I usually add about 2 Tbsps. of masala. Also it depends on the spiciness of the store bought dabeli masala, sometimes it’s really spicy so please adjust the proportion of the masala accordingly. Sauté it for another 3-4 minutes. Now your kitchen will have a nice Dabeli aroma and bingo, your stuffing is done for delicious dabeli. Spread this mixture on a plate or Thala which has little deep sides. Garnish with pomegranate seeds, roasted peanuts & chopped onions. (Sometimes people add a little onion to the mashed potato mixture however it isn’t authentic and I don’t like it)

On a plate take chopped onion, roasted peanuts, shev / sev & pomegranate seeds. Now the magic begins. Take one pav, cut it in half (do not cut completely, just cut it till it’s another edge), flip open it. Spread date-tamarind chutney and samosa chutney on its base. I used all store bought chutneys this time since I had them already in my pantry. Now take a spoonful of potato mixture and spread it on the base of your pav, put little extra roasted peanuts & pomegranate seeds, flip close the pav. Prepare all pavs like this and keep it aside. Now take little butter in a pan/ tava on medium-high heat and start putting the pavs on it. Butter well from both the sides. Once you see golden brown color on the bottom, flip over the pav and hear that awesome sizzling sound
J Press a little with the help of a flat spatula. You will see nice golden-brown crust and this is the time to take the pav out of the pan and put it on another dish. I don’t like to drain it on a paper towel because I like that extra buttery flavor. However, if you wish you could always put them on a paper towel before serving them.

Spread shev/ sev on a plate and dip each dabeli in it. Serve it hot with some chutney or just like that. You may sprinkle some cheese on it before serving.

If you wish to make these yummy pav at home please follow this link.

Don’t forget to enjoy this yummy & quick evening snack. Happy Cooking!!!! :) 

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