Very surprisingly though I never ate Kutcchi Dabeli when I was in college. Never even once. I ate it the first time here in England when a friend made it . I just loved it and have ever since wondered why I never ate it earlier. I mean if it tastes so good at home it must be great when eaten on the road-side, right?? Well I definitely will find out the next time I am in Pune ,which unfortunately is not so soon. So till then I will keep making it at home.
Now Kutcchi Dabeli needs a special Masala /Spice Mix which is easily available back home, but not here in UK. The most popular brand is Siddhi Masala , so I had my sister bring me a few packs of that when she last visited. But it can be substituted with cumin-coriander powder and garam masala which is also a blend of the same spices just probably in different proportions.
So now on to the actual process :
Ingredients for approx 12 Dabelis:
12 soft rolls /buns
1 kg potatoes boiled ,peeled and mashed,
1 pack of Dabeli Masala (100 gms) OR
2 tblspns each of coriander and cumin powder, 2 tblspns of garam masala, 1 tblspn of chilly powder,
Salt to taste (you don't need any salt if you are using the dabeli masala . It has everything in it.)
Date and Tamarind Chutney,
Red chilly and garlic chutney (blend red chillies, garlic salt and sugar together in a blender with a little water)
For the garnish:
Seeds of one or two pomegranate,
2 finely chopped onion,
Finely chopped coriander
- Boil and mash the potatoes and keep aside,
- In a pan heat 4 to 5 tbslpns of oil , add to that the mashed potatoes and all of the 100 gms of dabeli masala or the alternative spice powders with the salt. (Remember no salt if using the Dabeli Masala) and mix it all well. Your filling is ready.
- Spread out this filling evenly on to a large plate and garnish generously with all the garnishings as you see in the pic. It looks very pretty.
Split a bun in half and spoon both the chutneys in it first, then put about 2 tblspnfuls of potato filling on top .
- Put some more salted nuts and sev if you wish.
- Top again with date and tamarind chutney and close with the top part of the bun.
- Butter the bun on both sides and brown it nicely on a tawa/flat pan.
- Serve hot