Kacchi Dabeli
Enjoy these delicious dabeli bruschettas filled with spicy potatoes, peanuts, sev and pomegranate seeds

- Indian

Cooking Time

-10-15 Min

Preparation Time

- 20 Min


  • 1 tbsp oil
  • 2 tbsp All ground spice
  • 2 tsp sweet chutney, Salt to taste
  • 1 cup potatoes, boiled and mashed
  • ½ tsp red chilli powder
  • 1 tbsp coriander, finely chopped
  • 1 tbsp lemon juice, Water as required
  • 4 pav, Garlic masala
  • 5 bruschettas, Butter as required, Chopped onions, as required, Spicy peanuts, as required, Grated coconut, as required, Sev, as required, Pomegranate seeds, as required, Cheese, as required
  • FOR garnish
  • corianderfinely chopped
  • Pomegranate seeds
  • Sev
  • Garlic chutney


  1. 1

    Heat oil in a pan.
  2. 2

    Add little water to the all ground spice and put it in the pan.
  3. 3

    Add sweet chutney, salt, mashed potatoes, red chilli powder and finely chopped coriander.
  4. 4

    Mix well.
  5. 5

    Put off the flame and then add the lemon juice.
  6. 6

    Mix and set aside in a bowl.
  7. 7

    Slit the pav and apply some butter on it.
  8. 8

    Toast the pav and the bruschettas in a pan.
  9. 9

    Apply the garlic masala to the inner side of the pav and then stuff with the prepared filling, chopped onions, spicy peanuts, grated coconut, sev and pomegranate seeds.
  10. 10

    Apply butter to the bruschettas and then the garlic masala, mashed potato mixture, grated coconut, chopped onions and grated cheese.
  11. 11

    Place them on a baking tray and bake in a pre-heated oven at 180 C for 5-10 minutes.
  12. 12

    Garnish with finely chopped coriander, pomegranate seeds, sev and garlic chutney.
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Rakhee Vaswani


Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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