Traditional Kutchi Dabeli at HomeuVeg

1

In a medium-hot pan, dry roast coriander seeds, cumin seeds, dry red chilies, cinnamon sticks, and cloves until fragrant.

2

Add the asafoetida, turn off the heat, and let the mixture cool completely.

3

Grind the roasted spices into a fine powder and store in a container.

1

Soak red chilies in water, then remove the stalks.

2

Grind the soaked chilies with garlic cloves and salt into a smooth paste.

3

Gradually add water until you achieve a thin consistency. You can strain it if preferred.

1

Combine water, sugar, and tamarind pulp in a pan.

2

Cook for 3–5 minutes while breaking down any lumps of tamarind.

3

Once cooked, remove from heat and let it cool to room temperature.

1

Heat oil in a pan and add the prepared Dabeli spice mix, stirring for about 30 seconds.

2

Add the boiled, peeled, and mashed potatoes along with salt and a little water.

3

Cook on moderate heat for 2–3 minutes, then transfer to a plate and flatten the mixture.

4

Garnish generously with tutti frutti, dried coconut shavings, fresh coriander leaves, and pomegranate seeds.

1

Toss roasted peanuts in a pan with a little oil, Dabeli spice mix, sugar, and a pinch of salt.

2

Mix well until the peanuts are evenly coated.

1

Slice the pav buns to create a pocket or cavity.

2

Stuff the cavity by layering sweet chutney, chilli-garlic chutney, a scoop of the potato mixture, chopped onions, and the masala peanuts.

3

Heat a pan with butter and toast the stuffed Dabeli until crisp on both sides, adding more butter as needed.

4

Dip the open ends of the hot Dabeli into a bowl of sev.

5

Serve warm with extra pomegranate seeds and masala peanuts on the side.