How to make Kutchi Dabeli - SK Khazana -

A popular snack from Gujarat – a spicy potato mixture sandwiched in a pav and serve

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dabeli masala, Dabeli pavs

Cuisine : Gujarati

Course : Snacks and Starters

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Kutchi Dabeli - SK Khazana

Kutchi Dabeli - SK Khazana Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Kutchi Dabeli - SK Khazana Recipe

  • Dabeli masala 1 tablespoon

  • Dabeli pavs 4

  • Oil 1 1/2 tablespoons

  • Medium potatoes boiled, peeled and mashed 3-4

  • Salt to taste

  • Sugar 1 teaspoon

  • Small onion finely chopped 1

  • Masala peanuts 1 1/2 tablespoons

  • Desiccated coconut 2 teaspoons

  • Fresh pomegranate pearts 1 1/2 tabl to garnish

  • Fresh coriander leaves finely chopped 2 tablespo to garnish

  • Garlic chutney to apply

  • Sweet tamarind chutney to apply

  • Butter to shallow fry

  • Nylon sev to garnish

Method

Step 1

Heat oil in a deep non-stick pan, add 1 tbsp dabeli masala and potatoes and mix well. Add salt and sugar and mix well. Sauté for 2-3 minutes on medium heat or till colour of mixture changes to dark brown and it begins to leave the side of the pan. Transfer onto a plate and set aside to cool down.

Step 2

Place onion, masala peanuts, desiccated coconut, 1 tsp pomegranate pearls and coriander leaves on top of the mixture.

Step 3

Slit each pav in the middle without cutting through. Apply garlic chutney and tamarind chutney on both the halves. Spread some potato mixture on the bottom half, sprinkle some masala peanuts and some pomegranate pearls and cover with the top half.

Step 4

Heat some butter in a non-stick tawa, place the dabelis, and apply butter on top of each of them. Cook, turning sides till lightly golden brown on all the sides.

Step 5

Serve hot garnished with nylon sev, coriander leaves and pomegranate pearls.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.