Kutchi Dabeli meets Kadak Butter or Toast

Kutchi Dabeli is a mixture of mashed potato and aromatic masalas thats smeared onto a split open dinner roll like Pav. Its now a popular dish from kutch that is available all across india. It started as a simple dish made with cold pav, with peanuts for crunch and fruits like pomegranate or grapes for some refreshing acidity, finally all packed in a punch with a chilli laced raw garlic chutney pungency.

Then as it travelled, it got modified to suit the tastes of the broader population. The first change was the pav getting griddled crisp on amul butter, then came the instinct of more is better and rolling the dabeli in sev, and for opulence going with some grated cheese.

In kutch itself the dabeli vendors started reusing the dabeli mashed potato masala in a new way. They would take crispened and dried crouton like bread products called butter or toasts. They would pound them to make them break and dress with the dabeli mash and top it with all other dressings. This dish they started calling Kutchi Kadak. We have also tried this by reheating frozen naan and using toasty naan for the recipe.

All about the aromatics

If you are going to make Kutchi Kadak, make the dabeli masala on your own a la minute. Roast some fennel, cumin and coriander seeds till fragrant. Toast a kashmiri red chili, cardamom and clove in a dry pan. Then grind everything coarsely with a small piece of nutmeg. You can also add a black cardamom and star anise seed as well as a small stick of cinnamon.

We had some brilliantly sweet smelling ceylon cinnamon gifted to us by our friend Nicole from her travel to Sri Lanka. So instead of a whole cinnamon stick we mixed in a little bit of ceylon cinnamon powder into our ground masala. We also mixed in some red chili powder, salt and black salt.

The avocado kadak

As we eat an avocado on e or twice every week we just decided to take out the potato puree component and just use avocado as all the masalas used complement it quite well. Also we do not over puree our avocado anyways but always just subject it to a back side of the spoon light mash.

For the crisp bread component we used our local sourdough bakeries multi grain sourdough bread to make crispy croutons.

We used the Madison Sourdough bread and tore it into small pieces and drizzled with some olive oil and baked them at 375 for 20 mins till they were dry and crisp.

We made a chutney by mixing water, fresh garlic paste, red chili powder and oil.

We cut an avocado and used half of the flesh to mash it with back of the spoon. We did so by adding some onions, tomatoes, cilantro, our fresh ground kutchi dabeli masala, hint of tamarind chutney and the chili garlic chutney.

We then added our sourdough toast and dressed them with this mash.

Then we cut the other half of avocado into small pieces and dressed them with lime juice.

We divided the dressed kadak toast in two bowls and topped them with fresh cut avocado pieces, chili peanuts, cilantro, pomegranate seeds and a drizzle of the chili garlic chutney.

This eats beautifully like a salad with a punch and warmth from the fresh ground spices – the croutons are crispy contrast to the soft luxurious avocado alongwith the crunchy peanuts.

Kutchi Kadak Avocado

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• Total Time: 30 mins
• Yield: Serves 2

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Ingredients

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• 2 slices of bread, tore into pieces, drizzled with olive oil and baked in oven for 20 minutes at 375F
• 1 ripe avocado
• 2 tsp roasted slated peanuts dressed with 1 tsp oil and 1 tsp chili powder
• 2 tsp pomegranate seeds
• 2 tsp kutchi dabeli masala (see below)
• 1 tsp chopped onion
• 1 tsp chopped cilantro
• 1 tsp chopped tomato
• 1 tsp tamarind chutney (optional)
• 4 tsp chili garlic chutney (mix 3 tsp oil, 2 tsp chili powder, salt, 1 Tbsp garlic paste, 4 Tbsp water – makes more than required)
• 1 fresh lime wedge
• For Dabeli Masala
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 0.5 tsp cumin
• 2 cloves
• 1 cardamom
• Half star anise (optional)
• 1 black cardamom (optional)
• 1/8 piece nutmeg (substitute 0.25 tsp nutmeg powder)
• 0.5 inch cinammon stick or 1 tsp cinnamon powder (ceylon cinnamon powder preferred)
• 1 kashmiri red chili
• 1 tsp red chili powder
• 1 tsp salt
• O.25 tsp black salt
• 0.25 tsp hing (optional)
• Toast coriander cumin and fennel seeds till aromatic, followed by red chili, cloves, cardamom and cinnamon. Grind coarsely and mix in other powdered ingredients.

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Instructions

1. Cut avocado in half and scoop out flesh.
2. Take half the avocado in a bowland add 2 tsp dabeli masala, onion, tomato, cilantro, tamarind chutney, 2 tsp chili garlic chutney.
3. Mash coarsely with back of the spoon and mix every thing together.
4. Add croutons and mix thoroughly. Drizzle few drops olive oil if you need to bring it all together.
5. Distribute in two bowls.
6. Chop other half of avocado into small pices and dress with some lime juice. Distribute to the two bowls.
7. Top with a pinch of dabeli masala, 2 tsp red chili chutney drizzle, peanuts and pomegrnate seeds and cilantro in both bowls and serve.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Snack
• Cuisine: Indian