Dabeli, Kutchi dabeli, or double roti are common Indian snacks that come from Gujarat's Kutch or Kachchh region. It is a sweet snack cooked with boiling potatoes and a particular dabeli masala that is then placed in a ladi pav (burger bun) and served with chutneys made from tamarind, date, garlic, and red chillies, and other spices. Roasted peanuts and pomegranate are used as a garnish. In Gujarati, dabeli means "pressed." According to legend, the dish was created in the 1960s by Keshavji Gabha Chudasama (also known as Kesha Malam), a resident of Mandvi, Kutch. When he first opened his business, he charged one anna, or six paisas, for dabeli. His store is still open and being maintained by a subsequent generation of his family in Mandvi. The most authentic dabeli masala is currently thought to be that produced in the Kutch region. Along with Mandvi, the Kutch settlements of Bhuj and Nakhatrana are renowned for their genuine dabeli.
Today, Dabeli is well-known throughout Maharashtra, some of Telangana, Karnataka, Rajasthan, and many other Indian States in addition to Kutch and Gujarat. In addition to all of Gujarat's major cities, towns, and tourist destinations, dabeli stalls may be found in metropolitan areas like Ahmedabad, Mumbai, Nasik, Bangalore, Pune, Delhi, Nagpur, Hyderabad, Nizamabad, Raipur, Bilaspur, Jabalpur, Indore, Bhopal, Udaipur, Jaipur, Aurangabad, etc. Kutchi double roti, also known as "Kacchi Dabeli," is another common name for Kutchi Dabeli.
Here's how you can make street-style dabeli at home-
Ingredients
1. Pavs 4
2. Dabeli masala powder 1 1/2 tablespoons
3. Oil 3 tablespoons
4. Potatoes boiled, peeled and mashed 2 large
5. Salt to taste
6. Lemon juice 1 teaspoon
7. Tamarind chutney 1 cup
8. Sugar 1 tablespoon
9. Masala Moongphalli (spicy peanuts) 1/2 cup
10. Coconut scraped 1/4 cup
11. Pomegranate pearls 1/4 cup
12. Black grapes chopped 10-12
13. Sev 1 cup
14. Fresh coriander leaves chopped 2 tablespoons
15. Red chilli garlic chutney 1/4 cup
16. Onions chopped 2 medium
17. Butter 2 tablespoons
Method
1. In a pan, heat the oil. Add salt, water, and potatoes. Mix well then add dabeli masala, lemon juice, sugar, and half a cup of sweet tamarind chutney. Till the moisture is absorbed, combine and cook.
2. Spread the mixture on a plate after transferring it there. On top, sprinkle the remaining sev, coconut, pomegranate pearls, black grapes, masala moongphali, and coriander leaves. Slit the pavs horizontally without cutting.
3. In between the two halves, spread a layer of the filling, sweet date and tamarind chutney, onion, and sev.
4. On a heated tawa, place the stuffed pavs. With a little butter, lightly press and toast the bread until done. Serve hot.