GUJARATI KUTCHI DABELI

There are many most popular street food all over India, every region has its own speciality of all-time favourite street foods.

Gujarat, state in the western part of India is a primarily a vegetarian state thus majority food is vegetarian. Street food in Gujarat, is so popular, and DABELI or KUTCHI DABELI is one of them getting huge popularity throughout other parts of India too.

Dabeli literally ( means pressed ) in Gujarati, is hails from the city of Kutch region in Gujarat, same region, became a victim of the powerful earthquake which struck on 26th January 2001.

Gujarati Kutchi Dabeli, a humongous super delicious dish and the taste is so unforgettable. It's full of carb, so if you're counting your carb intake, sorry this is not for you ! I have been making Dabeli for many years, and have learnt a few things through trial and errors.

In the past I have used onion, tomatoes and green chillies in the filling, used various type of chutneys too. But I guess this is the right post to share my little tips with you. It left us utterly content, and couldn't stop at one! I am assuming this recipe will match with the flavours of the street sold ones!

Gujarati Kutchi Dabeli, Kutchi dabeli recipe

Snack

Gujarati Indian

Yield: 8-10 serving

Author: Hayley Dhanecha

GUJARATI KUTCHI DABELI

Dabeli is a Super tasty, spicy, sweet and tangy Indian sandwich, filled with spicy mashed potato, garnished with roasted peanuts and pomegranate seeds and doused in sweet, spicy and tangy chutney.

prep time: 30 Mcook time: 10 Mtotal time: 40 M

ingredients:

• 500 g Boiled potatoes
• 6-7 tbsp. oil
• 3-4 tbsp Sugar
• 2-3 tsp. Red chilli powder kashmiri
• to taste Salt
• 2-3 tbsp. Dabeli Masala
• 100 g Pomegranate seeds
• 3-4 tbsp. freshly chopped coriander leaves
• 150ml Mixed Fruit Jam Chutney
• 100ml sweet tamarind and garlic chutney
• one dozen Buns or Baps
• 100g Masala spicy peanuts
• 150g Nylon sev
• 10-12 tsp. Butter
• 4-5 tbsp. Red onion finely chopped

instructions:

How to cook GUJARATI KUTCHI DABELI

1. Mashed the boiled potatoes and leave it aside.
2. Heat oil in a pan, add mashed potatoes and keep mashing and mixing.
3. Add salt and sugar, keep stirring till sugar melts.
4. Now add red chilli powder and dabeli masala and cook the potato mixture for another 2-3 minutes.
5. If the mixture is too dry, add a couple of tablespoons of water. 
6. Transfer the potato mixture into another bowl, let it cool.
7. Add 1/3 of the pomegranate seeds and half coriander leaves.
8. When ready to serve slice the bun but keep one side intact.
9. Spread jam chutney on both sides of the bun, fill 2-3 tbsp potato mixture and leave it aside.
10. Heat flat tawa or griddle and add butter, when it melts fry the buns on both sides by pressing lightly.
11. Open top side of the bun, top with more chutney, sev, pomegranate seeds, onion and fresh coriander.
12. Cover it again and enjoy!

NOTES:

Adjust spiciness according to your tastes.
If nylon sev is not available use thicker ones.

Calories
622.63

Fat (grams)
31.45

Sat. Fat (grams)
6.11

Carbs (grams)
75.62

Fiber (grams)
8.62

Net carbs
67.00

Sugar (grams)
18.08

Protein (grams)
13.85

Sodium (milligrams)
715.08

Cholesterol (grams)
14.31

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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