Dabeli recipe - How to Make street style Dabeli at home

Dabeli recipe 

Dabeli is a very famous street food. Actually it came from Kutch but now this Kutchhi dabeli is very famous in other cities also. So I tried to make dabeli at home with same street taste and home hygiene. It tastes very nice and easy to make. It's stuffing is prepared by mixing boiled potato with special mouth watering dabeli masala. Later the stuffing is placed in between ladi pav (burger bun) along with roasted masala peanuts, pomegranate & chutneys.   
Once the stuffing is ready it is very quick to assemble. I think this is the best option for this rainy season. So enjoy this street food - dabeli at your home. Enjoy cooking!

Preparation time - 15 minutes
Cooking time - 10 minutes
Makes - 4 dabelies

Ingredients to make Dabeli:

For dabeli:

4 dabeli buns

Butter as needed

For stuffing:

3 to 4 boiled and mashed potatoes

1 teaspoon garlic chutney

Salt to taste

2 tablespoon pomegranate seeds

2 tablespoon dabeli masalo

2 tablespoon roughly crushed peanuts

1 to 2 tablespoon chopped coriander leaves

2 tablespoon sweet chutney

1 onion finely chopped

1 tablespoon oil

Sev (opt.)

To serve with:

Tomato ketchup

Method to make Dabeli:

For stuffing:

• In a small pan add oil and when it's hot add finely chopped onion and garlic chutney to it. Now cook till transparent. When ready add peanuts and dabeli masalo to it. Add mashed potatoes to it. Mix well and cook for 1/2 minutes.
• Let them cool at room temperature. Take other ingredients excluding both chutneys in a bowl and mix well. Add above mixture to it and mix. 
• At last, add both chutneys to it and mix well. Make 4 equal parts from it.
• Keep aside.

How to proceed:

• Cut dabeli buns from the middle, try to avoid one side from cutting. Apply some butter and shallow fry lightly from both sides. 
• Fill a part of stuffing in a gap of a bun and close properly. You can spread some sev if you like. 
• Hot and delicious home made dabeli is ready to serve. Serve it with tomato ketchup.

Recipe by Naiya Sheth.