Kutchi dabeli
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A soft bun stuffed with sweet and spicy potato filling, pomegranate and masala peanuts, first made in Mandvi, Kachchh.
Region: Kachchh, GujaratOccasion: Street food; evening snackTime: 40 minServes: 6Vegetarian
Ingredients
- 6 pav (soft buns)
- 3 potatoes, boiled and mashed
- 2–3 tbsp dabeli masala
- 3 tbsp date-tamarind chutney
- 1 tbsp garlic-red chilli chutney
- ½ cup masala peanuts
- ½ cup pomegranate seeds
- ½ cup fine sev
- 1 onion, finely chopped
- 2 tbsp grated coconut and chopped coriander
- Butter for toasting
- Salt to taste
Method
- Heat 1 tbsp butter or oil, add the dabeli masala and 2 tbsp water, then the mashed potato and salt. Mix well.
- Spread the filling on a plate and top with coconut, coriander, pomegranate and peanuts.
- Slit each pav, spread date chutney on one side and garlic chutney on the other.
- Fill with the potato mixture and onion.
- Toast the pav in butter on a tawa and roll the edges in sev. Serve hot.
History
Local accounts credit a Mandvi man, Keshavji Gabha Chudasama, with first selling dabeli in the 1960s. 'Dabeli' means pressed in Gujarati.
Significance
Dabeli carts are found across Gujarat and western India, and the snack is a symbol of Kachchh.