Kutchi Dabeli Recipe

🧂 Ingredients

• 2 Cups Apple Butter
• 2 cups Water
• 1 tbsp Black Salt
• ½ tbsp Kashmiri Red Chili Powder
• 1 tsp Cumin Powder
• 2 tbsp Lemon Juice
• 1 tsp Salt
• 2 Bunches Cilantro

  chopped roughly, bottom 1-2 inch stems removed
• 3 cloves Garlic peeled
• 6 Green Chilis
• 1 tsp Cumin Powder
• ½ Lime Juice

  Squeezed
• 3 tbsp Peanuts

  plain unsalted and skins removed
• ¼ tsp Salt

  to taste
• 2 Ice Cubes
• 2 tbsp Water

  as needed
• 2 Russet potatoes
• 1 tbsp oil
• 1 to 2 tbsp Dabeli Masala
• 1 tbsp Red Chili Powder
• 1½ tsp kosher salt
• 1 tsp Cooking Oil
• ½ cup Peanuts
• ½ tsp Kashmiri red chili powder
• ½ tsp Chaat masala
• ½ tsp Amchur Powder
• ½ tsp Salt

  add to taste
• ¼ cup Onions

  finely chopped
• ¼ cup Pomegranate Seeds
• 2 tbsp Cilantro

  finely chopped
• ½ cup Thin Sev

  Nylon Sev

Instructions

• 1 Place all of the ingredients in a blender and mix until completely smooth. Stop
  in between to scrape down sides of the blender and add 1-2 tbsp of water at a
  time to help move things in the blender.
• 2 Keep adding water until the blender is running smoothly and you have a thick
  chutney.
• 3 Taste for spice, salt and adjust as necessary.
• 4 Heat oil in a skillet and add peanuts, red chili powder, chaat masala, Amchur
  Powder and salt. Roast them lightly for 2 to 3 minutes on medium heat.
• 5 Allow the peanuts to cool down completely before storing them in an airtight
  jar.
• 6 To a large pot, add water, salt, and potatoes. Turn on the heat, and bring it to
  a boil, boil until fork tender.
• 7 Allow the potatoes to cool down and then peel the skin. Mash the Potatoes.
• 8 In a cup mix water and Dabeli Masala. Then heat oil in a nonstick pan. Add the
  Dabeli Masala mixture and boil for a minute. then add Red Chili Powder and Salt
  to taste. Boil for another 30 secs and add mashed Potatoes and 2-3 tablespoons
  of Sweet Apple Butter Chutney. Mix well.
• 9 Let Potato filling cool down and transfer it to another plate. Sprinkle some
  Masala Peanuts and Pomegranate Seeds.
• 10 Slice a bun in the middle without cutting all the way through.
• 11 Spread two to three teaspoons of Green Chutney inside one half and Sweet Apple
  Butter Chutney inside the other half of the bun.
• 12 Place 2 to 3 tablespoons of Potato filling over the Green chutney.
• 13 Press down a tablespoon of peanuts, a tablespoon of diced onions, and a little
  cilantro over the potato filling. Close the bun pressing gently between the palm
  of your hands.
• 14 Preheat a pan and spread some butter over it. Place the assembled Dabeli on the
  pan and cook for two to three minutes on medium heat pressing them down gently
  with a spatula.
• 15 Turn over and cook for two minutes, pressing gently until the bottom is golden
  and slightly crispy.
• 16 Dip the 3 sides around the filling in Sev pressing gently as the Sev sticks to
  the potato filling. Repeat assembling with the remaining pav. Serve hot
  sprinkled with more of the garnish.

Nutrition Info