Kacchi Dabeli

Kacchi Dabeli


Kacchi Dabeli, a delectable Gujarati street food, is a symphony of flavors and textures that will tantalize your taste buds. It is a unique fusion of spicy, tangy, sweet, and savory elements, all packed into a soft, buttery bun. The star of the show is the kacchi dabeli masala, a blend of aromatic spices that imparts a distinct flavor to the dish.

This recipe is designed for the novice cook, breaking down the process into simple steps that are easy to follow. With a few essential ingredients and a touch of culinary creativity, you can recreate the magic of Kacchi Dabeli in your own kitchen.


For Kachi Dabeli Masala:

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 1/2 inch cinnamon stick
  • 1 black cardamom pod
  • 6 cloves
  • 1 star anise
  • 1 bay leaf
  • 1 tablespoon sesame seeds
  • 2 tablespoons dry coconut
  • 3 dried red chilies, chopped

For Tamarind Chutney:

  • 1/2 cup tamarind pulp
  • 1 tablespoon red chili powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup water

For Red Chilli Garlic Chutney:

  • 8-10 dried red chilies, soaked in hot water for 15 minutes
  • 1/2 cup garlic cloves, peeled and chopped
  • 1/4 cup peanuts, roasted and peeled
  • 1 tablespoon lemon juice
  • Salt to taste

For Potato Filling:

  • 3 medium potatoes, boiled, peeled, and mashed
  • 1/2 cup onion, finely chopped
  • 2 teaspoons kacchi dabeli masala
  • 1 pinch asafoetida (hing)
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons tamarind chutney
  • 2 tablespoons oil
  • 2 tablespoons water
  • Salt to taste

For Masala Peanuts:

  • 1/2 cup roasted peanuts
  • 1 teaspoon dabeli masala
  • 1/2 teaspoon chat masala powder
  • Salt to taste

For Assembling Kachi Dabeli:

  • 4 kacchi bun (soft, slightly sweet buns)
  • 2 tablespoons pomegranate arils, for garnish
  • Chopped cilantro, for garnish


Making Kachi Dabeli Masala:

  1. Dry roast all the ingredients mentioned under "For Kachi Dabeli Masala" in a pan over medium heat until fragrant.
  2. Allow the spices to cool completely.
  3. Transfer the roasted spices to a blender or spice grinder and grind to a fine powder.

Making Tamarind Chutney:

  1. In a bowl, combine the tamarind pulp, red chili powder, sugar, and salt.
  2. Add the water and mix well until the chutney is smooth and consistency is to your liking.

Making Red Chilli Garlic Chutney:

  1. Drain the soaked dried red chilies and blend them along with the garlic, peanuts, lemon juice, and salt until smooth.

Making Potato Filling:

  1. In a pan, heat the oil over medium heat. Add the asafoetida and cumin seeds and let them sizzle for a few seconds.
  2. Add the mashed potatoes, onion, and kacchi dabeli masala. Mix well and cook for 5-7 minutes until the mixture is heated through.
  3. Add the tamarind chutney, water, and salt to taste. Mix well and cook for another 2-3 minutes until the filling is slightly dry.

Making Masala Peanuts:

  1. In a pan, combine the roasted peanuts, kacchi dabeli masala, chat masala powder, and salt.
  2. Heat over low heat and mix gently until the peanuts are coated with the spices.

Assembling Kacchi Dabeli:

  1. Toast the kacchi buns lightly on both sides.
  2. Place a dollop of potato filling on the bottom half of the bun. Spread it evenly.
  3. Top with a dollop of tamarind chutney, followed by a dollop of red chilli garlic chutney.
  4. Sprinkle some masala peanuts on top.
  5. Close the bun and enjoy!


  • For a spicier dabeli, increase the amount of red chili

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