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Dabeli in a serving platter garnished with sev, cilantro, pomegranates and peanuts
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Street Style Kutchi Dabeli Recipe

A popular Indian street food with sweet-spicy chutneys, spicy potato filling topped with masala peanuts, diced onions, and pomegranate arils, served on pillowy buns served toasty and warm.
Prep Time20 minutes
Cook Time30 minutes
Assemble10 minutes
Total Time50 minutes
Course: Appetizer, Brunch, Lunch, Snack
Cuisine: Indian
Diet: Hindu
Servings: 10 Dabeli
Calories: 137kcal
Author: Archana Mundhe

Equipment

Recipe Video

Ingredients

Red Chuteny

Potato Filling

  • 2 large russet potatoes or red potatoes
  • 1 tablespoon oil
  • 1 to 2 tablespoons dabeli masala
  • 1 tablespoon lemon juice
  • 1½ teaspoon kosher salt

Masala Peanuts

Garnish

  • ¼ cup Onion finely chopped
  • ¼ cup Pomegranate seeds or grapes
  • 2 tablespoons cilantro finely chopped
  • ½ cup thin sev

Instructions

Make Red Chutney

  • Remove and discard the stems from the dried chiles and soak them in water for 20 minutes. Discard the excess water.
  • Add soaked chilies, garlic, and salt to a blender jar and blend until smooth.Store the chutney in a glass jar and top with oil. Make ahead Tip: Make the chutney up to 5 days ahead, it is also so good in wraps and sandwiches

Make Masala Peanuts

  • Heat oil in a skillet and add peanuts, red chili powder, chaat masala, and salt. Roast them lightly for 2 to 3 minutes on medium heat.
  • Allow the peanuts to cool down completely before storing them in an airtight jar. Make ahead Tip: Make the peanuts up to 5 days ahead, they make for a delicious afternoon snack with a cup of Masala Chai.

Potato Filling

  • Add 1 cup water to the Instant Pot insert. Place the trivet and place potatoes on the trivet. Close the instant pot lid with the pressure release valve to sealing. Pressure cook for 15 minutes followed by natural pressure release.
  • Allow the potatoes to cool down and then peel the skin. Dice into small cubes.
  • Heat oil in a nonstick pan. Add the dry spices along with the potatoes. Mix well, mashing the potatoes until you get a smooth filling. Add 1 to 2 tablespoons of water if the potatoes look dry. Make ahead Tip: Make 1 to 2 days ahead if you like and refrigerate.

Assemble

  • Slice a bun in the middle without cutting all the way through.
  • Spread two to three teaspoons of red chutney inside one half and tamarind chutney inside the other half of the bun.
  • Place 2 to 3 tablespoons of potato filling over the red chutney.
  • Press down a tablespoon of peanuts, a tablespoon of diced onions, and a little cilantro over the potato filling. Close the bun pressing gently between the palm of your hands.
  • Dip the 3 sides around the filling in sev pressing gently as the sev sticks to the potato filling. Repeat assembling with the remaining pav.

Cook Dabeli

  • Preheat a pan and spread some butter over it. Place the assembled Dabeli on the pan and cook for two to three minutes on medium heat pressing them down gently with a spatula.
  • Turn over and cook for two minutes, pressing gently until the bottom is golden and slightly crispy. Serve hot sprinkled with more of the garnish.

Nutrition

Calories: 137kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 944mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 893IU | Vitamin C: 134mg | Calcium: 30mg | Iron: 2mg
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