Kutchi Dabeli

We had a picnic and Arti, my neighbor and friend, introduced me to this food. I was so much interested in the dish that I asked her about it then itself. I tried it twice at home and its a super hit here.... :)

Kachcchhi Dabeli is a snack originated in Kutch,  Gujarat.  Dabeli means pressed and kachcchhi or kutchi just as it was originated in Kutch. Here potato with dabeli masala is pressed along with chutneys between ladi- pav (From Wiki)

Here is the recipe:

Potatoes-2 big(boiled & mashed)
Dabeli Masala-2 tbsp
Salt to taste
Cilantro-(finely chopped)
Oil-2 tbsp
Raisins-2 tsp
Pomgranate seeds/Grapes-2 tbsp
Masala peanuts- 1/4 cup
Onion-1 small(chopped)
Pav Buns/dinner rolls-4 no
Butter
Green Chutney
Dates-tamarind chutney/Sweet Chutney

Green Chutney:
Cilantro-1/2 cup
Mint-1/4 cup
Green chillies-2 to 3
Cumin powder-a pinch(roasted)
salt for taste
Grind all the ingredients with 2 tbsp of water to form a smooth paste. Serve with chaat.

Dates chutney/Sweet chutney:
Dates-1/2 cup(pitted)
Tamarind-1/4 cup(I used pulp)
Jaggery-1/4 cup
Salt to taste.
Cumin powder-a pinch(roasted)

Soak jaggery in little warm water to form liquid, strain and keep aside.
Soak dates in warm water for some time to soften.Remove & grind all the ingredients together.
** If using tamarind, remove the seeds & soak that  in warm water & grind.

Masala Peanuts:
Peanuts-1/2 cup
Oil to drizzle
Chili powder-1/4 tsp or less
Salt to taste

Heat  a wok, toast the peanuts. Drizzle oil on top and sprinkle chili powder and salt.Remove from heat after a few minutes.
**Before using masala peanuts you can remove the skin. You can even remove the skin first and then make masala peanuts out of it.

Method Of Preparation:
1. Heat oil in a pan ,fry the raisins and add the mashed potato, salt and dabeli masala.Add about 2 to 3 tbsp of water and mix well.Heat it till the spices get mixed and water evaporates.Turn off the heat.
2. Shift it to a plate,flatten it and garnish with  cilantro.Spread the masala peanuts, onion, pom seeds/grapes.Press it slightly on top of the poatato masala.
3. Heat a pan and add little butter to it.once hot  toast the slit buns on both sides.
4. Apply green chutney on one half and tamarind chutney on other half. Then stuff the dabeli masala and garnish with sev(I dint use it) if desired and serve hot.

Notes:
1. Adding Raisins is optional.
2. Once dabeli masala is added, before turning the heat off just check if the masala is sufficient, else add little more.
3. The chutney ratios depends on ur taste.Add ingredients accordingly.According to my ratio the coriander chutney had mild flavor of mint and sweet chutney was bit sweet and bit tangy.