Kachhi Dabeli is an extremely drool-worthy, highly popular snack. It is very commonly found on the streets of Mumbai. Kachhi Dabeli consists of a potato filling that is stuffed inside a bun, garnished with spicy peanuts, onion and pomegranate seeds. It is spicy, tangy, sweet, crunchy, buttery; each bite is an explosion of flavour!
This recipe does not feature high on any health food meter, infact, it is indulgent. But with the holidays upon us, let’s pamper our taste buds and burn it off in the new year 😀
It has several components which need to be assembled and eaten. I have shared a how-to video on my Facebook page.
Most important in making the potato stuffing is the unique masala for the Kachhi Dabeli. It is available in Indian stores, but not readily. I prefer to make my own, this way it is on hand whenever I need it and the magic of freshly ground spices is beyond words. Of course I will be sharing the recipe with you 🙂
In Melbourne, pomegranate is not easy to find in the markets, or it is not always of a great quality. So when I do find the sweet ones, they are certainly precious like rubies, and Dabeli is always on the menu. If you cannot find it though, replace with grapes, cherries or raisins.
- For the stuffing :
- 2 potatoes – boiled, peeled, and mashed
- 1 cup chopped onion
- 1 tbsp ginger-garlic paste
- Date and tamarind chutney (found in Indian stores)
- 1 heaped tablespoon Dabeli masala * (recipe given below)
- 2 tsp oil
- Salt to taste
- 1-2 tsp red chili powder or to taste
- 2 tsp chat masala/ dry mango powder (optional)
- 1 tsp turmeric powder
- Chopped coriander for garnish
- 1 tbsp lemon juice
- Dabeli masala (makes about a cup)
- 4 tbsp coriander seeds
- 4 tbsp sesame seeds
- 3 tbsp fennel seeds
- 10-12 cloves
- 10-12 dry red chillies
- 1 stick of cinnamon
- 2 tbsp Kashmiri chili powder
- Spicy peanuts
- 1 cup roasted peanuts, with their skins removed
- 1 tsp oil
- 1-2 tsp red chili powder
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp chat masala or dry mango powder (optional)
- For garnish:
- Chopped onion
- Chopped coriander
- Sev or bhujia (these are made of chickpea flour and very commonly used in Indian snacks. They resemble sprinkles but yellow in colour. Find them in the Indian aisle of your supermarket or in the Indian stores.)
- Pomegranate seeds
- Date and tamarind chutney
- Bun or pao
- Butter for roasting
- First let’s prepare the Dabeli masala. I found the recipe for masala on the internet, sadly I do not remember the source.
In a pan, dry roast all the spices one after the other. Cool them and grind together to a coarse powder. Store in an airtight container. It stays put for over a year.
- For the spicy peanuts, heat oil in the same pan. Add the peanuts and all the spices. Coat them well.
- In another pan, heat oil to prepare the stuffing.
- Add the ginger garlic paste and saute well.
- Then add the Dabeli masala, and immediately add the onions. Add a little bit of the chopped coriander as well.
- Add salt, date-tamarind chutney, and rest of the spices. Mix well.
- Mash or grate the boiled potatoes and add. Mix well. Add half cup water and stir everything together.
- Check the seasoning and adjust as per your liking.
- Lastly, garnish with the remaining coriander and lemon juice.
Assembling the Kachhi Dabeli
- In a deep dish, add the potato stuffing and smoothen it. Now garnish with the peanuts, pomegranate, onion, coriander and sev.
- Put a skillet on medium heat.
- Take a bun and make a slit, cutting it three quarters such that there is a pocket.
- Smear the date and tamarind chutney on both sides.
- Now add the stuffing, be generous with it but not so much that it spills out.
- Again, top with some onion, coriander, pomegranate seeds and peanuts.
- Put some butter on the skillet and roast the bun on both sides, while pressing it down.
- Now just coat the filling that is oozing out, with more sev!
You can view the video for assembling the Dabeli on my Facebook page.
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Make this recipe ASAP and share your experience in the comments section below.
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