Vegan Kacchi Dabeli is a famous Indian street food. The sweet, spicy, tangy potato mixture is pressed between buns, flavored with sweet, spicy, and garlicky chutney, garnished with spicy peanuts, pomegranate, onions, cilantro, and thin sev.
Servings: 6 servings
Ingredients
- Dabeli Masala
- 2 boiled potatoes medium/large sized russet potatoes
- ½ cup chopped onions
- 1 tsp chopped serrano
- 1 tbsp vegan butter or oil
- 2 tbsp dabeli masala
- 1 tsp kashmiri red chili powder
- ½ tsp turmeric powder
- 2 tsp salt
- ¼ cup date tamarind chutney any sweet tangy chutney
- 1 cup pomegranate
- 2 tbsp dry coconut powder or dry shredded coconut
- 1 cup chopped cilantro
- Spicy Peanuts - use store-bought if not making from scratch
- 1 cup roasted peanuts without skin
- 1 tsp oil
- ¼ tsp salt
- ¼ tsp red chili powder
- ¼ tsp chaat masala
- Garlic Chutney
- 10 cloves garlic
- ½ tsp red chili powder
- ½ tsp salt
- 1 tsp oil
- Other Ingredients
- 10 small bread buns or 6 big buns
- 1 cup thin sev
- ½ cup spicy green chutney
- ½ cup date tamarind chutney any sweet tangy chutney
- 3 tbsp vegan butter or oil
Instructions
- Prepare Dabeli Masala
- Heat up 1-2 tbsp of vegan butter (or oil) in a pan.
- Saute chopped onions and serrano until the onions get translucent.
- Add kashmiri red chili powder, turmeric powder, salt, and dabeli masala.
- Mix well and cook on low-medium heat for a couple of minutes.
- Add 2 tbsp of water and ¼ cup of date tamarind chutney (any sweet tangy red chutney). Mix well.
- Add mashed boiled potatoes. Mix well.
- Cook for a couple of minutes. Add more water and mix well if the filling is too hard still. Taste and add more sweet chutney and/or salt if needed. Spread it evenly on a serving plate.
- Sprinkle pomegranate seeds, coconut powder, and chopped cilantro on top of the stuffing.
- Make Garlic Chutney
- Blend all garlic chutney ingredients in a blender and make a smooth paste.
- Make Spicy Peanuts
- Roast peanut and remove the skin.
- Mix other ingredients listed under "Spicy Peanut" with roasted peanuts well.
- Assembly
- Cut each bun in half.
- Spread vegan butter/oil, garlic chutney, date tamarind chutney, and spicy green chutney on each side.
- Spread a generous amount of prepared dabeli masala filling on one side of the bread.
- Top it with some spicy peanuts, chopped onions, more pomegranate, and thin sev.
- Place the other side of the bread on top of the filled side.
- Press the dabeli a little so all the layers stick to each other along with both sides of the bread.
- Cook it lightly on a buttered/oiled pan for a couple of minutes on each side.
- Dust some more thin sev on each side of the dabeli.
- Serve it immediately!
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