This lovely street food Kutchi Dabeli has a crunch, and color, a burst of taste with spicy, sweet, sour, tangy and all the flavors in the universe! It is one of the most loved street food / chaat items in India, and has it's origins in Kutch, Gujarat. It's a burst of flavors, textures, taste hidden in a humble Pav or bread bun.
Heat oil, add a pinch of asafetida, when it sizzles, add onion and saute on medium heat, until translucent.
Sprinkle the regular salt, black salt, chaat masala, dabeli masala. Please note: each of these elements have some salt in it, so be mindful of how much regular and black salt you add. More can always be added later after tasting, if need be. Mix well.
Add the mashed potatoes, tamarind chutney, mix really well. Adding the date-tamarind chutney to the potato mixture is a secret to making yummy potato masala for dabeli. Turn off the heat and let it cool.
Assembling the Dabeli:
Spread the dabeli potato mixture on a plate. Garnish it with pomegranate seeds, some masala peanuts, and coriander leaves.
Take some sev on a plate, and some date-tamarind chutney in a bowl.
Cut the pav horizontally from the middle, without completely cutting through the end. This helps unfold the Pav, keeping the hinge intact.
Heat griddle, add some butter to it. Lightly roast the pav on both the sides, remove from hit.
Smear the insides of the pav with all Date-tamarind, coriander-mint, and garlic chutneys per taste. Add a good amount of dabeli potato mixture. Sprinkle with the masala peanuts, and drizzle some more chutneys per taste.
Close the pav, Dip the 3 sides of the pav in date-tamarind chutney bowl, then dip it in the Sev plate, such that the Sev will stick to the sides of the Pav.
Garnish the Dabeli with some extra masala peanuts, coriander leaves, chopped onion and pomegranate seeds. Enjoy!!
Notes
The recipes of the 3 chutneys - Date-tamarind, Mint-coriander, and Garlic chutney - as well as the Masala Peanuts are given in he blog post below.