Kutchi Dabeli
Sweet-tangy spiced mashed potato stuffed into buttered pav, crowned with pomegranate, sev and peanuts — Kutch's beloved contribution to Gujarati street food.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Tawa
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 11 g
- carbs
- 40 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 280 kcal
Instructions
- 1
Mash the boiled potatoes with dabeli masala, salt and a spoon of tamarind chutney until smooth.
- 2
Heat a little butter in a pan. Warm the masala potato mixture through.
- 3
Slit the pav (soft buns) open. Spread garlic chutney and tamarind-date chutney inside.
- 4
Stuff each pav generously with the spiced potato mixture.
- 5
Top the potato filling with pomegranate seeds, sev (crispy chickpea noodles), peanuts and chopped onion.
- 6
Press the pav shut. Toast on a buttered tawa (flat griddle) on both sides until golden and crisp.
- 7
Serve hot with extra sev and chutney on the side.
Chef's tips
Toast the assembled pav on a hot tawa with plenty of butter for a crisp crust. Add sev just before serving so it stays crunchy.
Ingredient substitutions
- dabeli masala → pav bhaji masala with a little extra chilli and sugar
Storage
Assemble fresh; potato filling keeps refrigerated for a day.
Reheating
Reheat filling and re-toast pav fresh.
Common mistakes to avoid
- •Skipping the tawa toasting step, which loses the crisp buttery crust.
Serving suggestions
Cooked Kutchi Dabeli?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Gujarat
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
