Kutchi Dabeli

These are simply bread rolls with a spicy potato filling and are an immensely popular Indian street food
Ingredients - Serves 4
  • 8 bread rolls (also known as pav)
  • 500 g potatoes
  • 1 cup pomegranate seeds
  • ½ cup roasted peanuts
  • 1 cup fine sev, optional
  • Salt, to taste
  • mint-coriander chutney, to taste
  • tamarind-date chutney, to taste
  • fresh coriander, chopped, for garnish
  • For the dabeli masala
  • 2 dried red chillies
  • 1 tsp coriander seeds
  • ½ inch stick of cinnamon
  • 2 cloves
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tbsp dry coconut, shredded, optional
Steps
  1. Boil the potatoes, peel and mash. Set aside to cool
  2. To make the dabeli masala
    1. Dry roast all spices, adding the coconut towards the end, until they are aromatic
    2. Grind to a fine powder
  3. To make the filling
    1. Mix dabeli masala and salt into the mashed potatoes. Use as much masala as you like. Add some water if the mixture is too dry. The filling should be soft enough to spread onto a plate
    2. On the spread filling, distribute pomegranate seeds, fine sev, roasted peanuts and fresh coriander. Cut into 8 portions. Set aside
  4. To prepare the dabeli
    1. Slice the bread rolls into halves. On each bottom half, spread the mint-coriander chutney
      2. More chutney equals more heat/spice
    2. On each top half, spread the tamarind-date chutney
      3. More chutney equals more sweetness
    3. Place a portion of the potato filling between the two halves, press well to join. Toast on both sides, if you want to. Otherwise, just serve immediately
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