Kutchi Kadak Recipe: A Gujarati Street Food For Snacking
Image Credit: Image used for representative purpose only. Image courtesy: Facebook/Kutchi Food Hub

Got the munchies today like you do every evening? If your answer is yes, and you are bored with all the regular fare that you eat with your chai break, then this is the right time to try this Kutchi Kadak recipe. Originating in the region of Kutch in Gujarat, this Kutchi Kadak dish is a popular street food that is now available across the state. The dish is an amalgamation of sweet, salty, crispy and utterly umami flavours, and packs quite the punch od taste and fun—and that’s just what you need in an evening snack, right? 

What makes this Kutchi Kadak snack so outstanding is the unique blend of spices used in the dish. If you have ever tasted another popular Gujarati snack called Kutchi Dabeli, then you known just the spice mix we are talking about. Packed with coconut, peanuts, red chillies and other spices, this spice blend is very easy to make and adds a very authentic taste of the region. You don’t need to worry about getting the spices to make the blend at home, because all the spices used are very easily available.  

Kutchi Kadak is in no way a difficult dish to whip up. In fact, because the ingredients used are very simple—and it is their combination on a single plate that makes this recipe sing—it can be prepared by any home cook within half an hour. You can, of course, make the Kutchi spice blend well ahead of time and in a larger batch if you want. Here’s the recipe for you to check out. 

Image used for representative purpose only. Image courtesy: Cookpad/Asmita Rupani


For the Dabeli Masala:- 

¼ cup coriander seeds 

¼ cup cumin seeds 

1 tsp black peppercorns 

1 tsp fennel seeds 

1 cinnamon stick 

2 black cardamoms 

1 tsp cloves 

1 star anise 

1 bay leaf 

4 tbsp dessicated coconut 

Salt, to taste 

1 tbsp sugar 

4 tbsp Kashmiri red chilli powder 

1 tsp dry ginger powder 

1 tsp amchur powder 

2 tsp oil 

For the Batata Gravy:- 

2 cups potatoes, boiled and mashed 

3 tbsp oil 

1 tsp cumin seeds 

½ tsp asafoetida 

4 tbsp dabeli masala (see above) 

Salt, to taste 

2 cups water 

1 tbsp tamarind pulp 

1 tbsp jaggery 

2 tbsp roasted peanuts 

2 tbsp coriander leaves 

For assembly:- 

1 tbsp date and tamarind chutney 

½ tsp garlic chutney 

2 tbsp onion, chopped 

½ tsp chaat masala 

1 tbsp roasted peanuts 

2 tbsp sev 

2 tbsp pomegranate seeds 

Pav, as required 


1. To make the Dabeli masala, set a heavy-bottomed pan on medium heat. 

2. Add all the dry spices and roast them until they release their aroma, and the coconut turns brown. 

3. Add the remaining ingredients, mix well, roast for two minutes then add the oil. 

4. The Dabeli masala is ready and can be stored in an airtight jar in the refrigerator for 3-4 days. 

5. To make the Batata gravy, heat oil in a pan. 

6. Add cumin seeds, asafoetida and two tablespoons of the Dabeli masala. 

7. Now add the boiled and mashed potatoes and adjust the salt. 

8. Mix well, cook for two minutes, then add the water and mix again. 

9. Once the water is absorbed and you have a thick gravy, add the tamarind pulp, jaggery and peanut. 

10. Mix well and cook for 2-3 minutes more. 

11. Check the seasoning, add the freshly chopped coriander leaves and mix well. 

12. Transfer the Batata gravy into a baking dish. 

13. Arrange the pav on top of it and bake for 10 minutes or until the pav turns crispy. 

14. Take the baking dish out and turn it over on a plate. The pav should now be at the bottom and the Batata gravy on top. 

15. Now add all the garnishes of your choice and serve the Kutchi Kadak hot.