Dabeli Recipe | Indian Street Food Recipes | Kacchi DabelI Recipe | Kanak's Kitchen

pav

🥗Healthier: whole wheat bread

💰Cheaper: regular bread

Whole wheat bread adds fiber and nutrients.

dabeli masala

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade spice mix can be healthier and more flavorful.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: raisins

Diced apples can provide a similar crunch and sweetness.

sev

🥗Healthier: baked chickpea flour snacks

💰Cheaper: crushed tortilla chips

Baked snacks are lower in fat than fried sev.

Dry roast dry red chillies, fennel seeds, cinnamon stick, cloves, cumin seeds, and coriander seeds in a pan for 3-4 minutes until they crackle and turn light golden brown.

Transfer the roasted spices into a blender and grind for 1-2 minutes until you get a fine powder for dabeli masala.

Heat oil or butter in a pan, add cumin seeds, and wait for them to splatter.

Add asafoetida and ginger pieces, followed by green chillies, and stir well.

Add turmeric powder and the prepared dabeli masala, sauté for a while.

Before it starts to burn, add boiled and mashed potatoes, salt, and lemon juice, and mix well.

Add sugar and water, sauté and mash for 2-3 minutes until the mixture is soft and moist, ensuring no excess water is added.

Add fresh coriander to the potato mixture and mix well to complete the stuffing.

Slice the pav or buns in half and apply butter to both sides.

Toast the pav on both sides until slightly golden brown with crispy edges.

Apply garlic chutney on one side of the pav and sweet tamarind chutney on the other side.

Place 3-4 tablespoons of the potato mixture on the lower half of each pav.

Top with grated coconut, chopped onions, fresh coriander, masala peanuts, pomegranate seeds, and sprinkle leftover dabeli masala.

Top with nylon sev for a crispy texture and cover with the other slice of toasted pav.

Prepare all the pavs and serve while still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens