Gujarati

Kutchi Dabeli

By The Indian Hub Kitchen Calgary, Alberta

Spiced potato filling in a bun with chutneys, peanuts, and pomegranate — Gujarat's street snack.

Food Story

Dabeli originated in Kutch and is often called the Gujarati vada pav — sweet, spicy, and crunchy.

Prep

15 min

Cook

15 min

Serves

Ingredients

1
Boil 3 potatoes, peel, and mash. In a pan, heat 1 tbsp oil, add 2 tbsp dabeli masala and 1 tbsp tamarind chutney. Add the mashed potatoes and salt. Mix well and cook for 3 minutes until the masala is evenly incorporated. The filling should be thick and spiced.
2
Prepare the garnishes: soak 1/2 cup pomegranate seeds, roast 1/4 cup peanuts, and keep 1/4 cup sev and chopped coriander ready.
3
Slit 4 pav buns horizontally, keeping the base attached. Spread butter on the cut sides.
4
Heat a flat griddle. Place the buns cut-side down and toast until golden. Flip and toast the other side briefly.
5
Open a bun, place a generous scoop of the potato filling, then top with pomegranate seeds, peanuts, sev, and coriander. Press the bun closed and toast on the griddle for 1 minute on each side until crisp.
6
Serve hot with extra chutney. Dabeli originated in Kutch and is now a beloved Gujarati street snack - sweet, spicy, and crunchy in every bite.