Kacchi dabeli Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Add spices like red chili powder, turmeric powder, cumin powder, and salt. Mix well.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Add the mashed potato mixture and cook for a few minutes.
• STEP 3.Take a bun and slice it horizontally. Apply tamarind chutney and garlic chutney on the inner sides of the bun.
• STEP 4.Stuff the potato mixture inside the bun. Toast the bun with butter on a hot tawa (griddle) until crispy and golden brown.
• STEP 5.Garnish with sev and pomegranate seeds. Serve hot as a snack or appetizer.

Cooking Tips

• You can add chopped onions, roasted peanuts, and grated coconut to the potato mixture for added flavor and texture.
• Adjust the spice levels according to your preference by adding more or less red chili powder and garlic chutney.
• To make the garlic chutney, blend together garlic cloves, red chili powder, salt, and lemon juice.
• You can also add a dollop of sweet chutney for a hint of sweetness in the dabeli.

Storage and Serving

• Kacchi Dabeli is best served hot and fresh.
• If you have leftover potato mixture, you can refrigerate it in an airtight container for up to 2 days.
• To reheat, simply toast the buns with butter and stuff them with the refrigerated potato mixture.
• Garnish with chutneys, sev, and pomegranate seeds before serving.