Kutchi Dabeli Recipe – Potato & Sev Snack with Pomegranate

Last Updated on 4 months by Neha Deshmukh

Kutchi Dabeli Recipe – Potato & Sev Snack with Pomegranate

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful snack. And let me tell you, this Kutchi Dabeli recipe is a total winner. It’s a delightful mix of textures and tastes – crispy rusks, a spicy-tangy potato filling, crunchy sev, and sweet pomegranate pearls. Seriously, what’s not to love? I first made this for a get-together with friends, and it disappeared in minutes!

Why You’ll Love This Recipe

This Kutchi Dabeli is more than just a snack; it’s a little burst of happiness on a plate. It’s incredibly easy to make, needing just a handful of ingredients and about 30 minutes of your time. Plus, it’s perfect for parties, picnics, or just a cozy night in. The combination of sweet, spicy, and crunchy is seriously addictive!

Ingredients

Here’s what you’ll need to whip up this delicious treat:

• 2-3 medium potatoes
• 20 rusks/toasts (bite-sized pieces)
• 1 tablespoon oil
• 2 tablespoons Kutchi Dabeli Masala
• 2 tablespoons nylon sev
• 2 tablespoons pomegranate pearls

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Kutchi Dabeli Masala: This is the star of the show! It’s a special blend of spices originating from the Kutch region of Gujarat, India. It’s got a unique sweet, spicy, and tangy flavour profile. You can usually find it at Indian grocery stores, or online. Don’t skimp on quality here – a good masala makes all the difference.
• Rusks/Toasts: You can use either sweet or savoury rusks for this recipe. Savoury rusks are more traditional, offering a nice contrast to the sweet pomegranate. I personally prefer a slightly thicker rusk for better stability, but any bite-sized rusk will work. If your rusks are large, just break them into smaller, manageable pieces.
• Potatoes: I recommend using a starchy potato like Yukon Gold or Russet. They mash up beautifully and give the filling a lovely texture.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, steam the potatoes until they’re tender. Once cooled enough to handle, peel them and grate them. A food processor with a grating attachment can save you some time here!
2. Now, heat the oil in a pan over medium heat. Add the grated potatoes and the Kutchi Dabeli Masala. Mix everything really well until it forms a thick, homogenous mixture.
3. Let the potato mixture cool completely. This is important – you don’t want it to make the rusks soggy!
4. Arrange the rusks on a plate. Top each one with about a teaspoon of the Dabeli filling.
5. Sprinkle generously with nylon sev and finish with a few pomegranate pearls.

And that’s it! Seriously, how easy was that?

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the potatoes, or they’ll become mushy.
• Make sure the potato mixture is cool before assembling, otherwise the rusks will get soggy.
• For extra flavour, you can add a squeeze of lemon juice to the potato mixture.
• A little finely chopped cilantro adds a lovely freshness.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of Kutchi Dabeli Masala to control the spice level. For a milder flavour, start with 1.5 tablespoons. For a fiery kick, add a pinch of red chilli powder!
• Festival Adaptations: This makes a fantastic snack for festivals like Navratri or Diwali. It’s light, flavourful, and perfect for sharing.
• Gluten-Free Option: Simply use gluten-free rusks! There are some great options available these days. My friend, who’s gluten-intolerant, loves this version.

Serving Suggestions

Serve these Kutchi Dabeli immediately for maximum crispiness. They’re best enjoyed fresh! They pair perfectly with a cup of chai or a refreshing glass of lemonade.

Storage Instructions

Honestly, these are best eaten right away. However, if you have any leftovers, you can store the potato filling in an airtight container in the refrigerator for up to 2 days. Store the assembled Dabeli separately, as the rusks will lose their crispness.

FAQs

Got questions? I’ve got answers!

• Is Dabeli always served with rusks? Traditionally, yes! The rusks provide a lovely textural contrast to the soft potato filling.
• Can I make the Dabeli filling ahead of time? Absolutely! You can make the filling a day in advance and store it in the refrigerator. Just give it a quick stir before using.
• What is the best type of potato to use for Dabeli? Starchy potatoes like Yukon Gold or Russet work best.
• Where can I find Kutchi Dabeli Masala? Check your local Indian grocery store or search online.
• Can I adjust the spice level of the Dabeli? Yes, definitely! Start with less masala and add more to taste.

Enjoy making (and eating!) this delicious Kutchi Dabeli. Let me know how it turns out in the comments below!