How to make Kacchi Dabeli Recipe

Ingredients for Kacchi dabeli Recipe

1 Medium Sized Potatoes, Boiled And Mashed

1/4 teaspoon Red Chili Powder

0.13 teaspoon Turmeric Powder

0.13 teaspoon Cumin Powder

As required Salt To Taste

1/2 tablespoon Oil

0.13 teaspoon Mustard Seeds

0.13 teaspoon Cumin Seeds

pinch A Pinch Of Asafoetida

1 Buns

as needed Butter For Toasting

as per your need Tamarind Chutney

as required Garlic Chutney

as needed Sev For Garnish

as required Pomegranate Seeds For Garnish

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.

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