Kachi kadak is gujarati street food snack made with crispy pav, potato-based gravy with a unique blend of masala and top with chaat chutney, masala sing, and sev. The taste of kachi kadak is sweet, sour and slightly spicy very similar to dabeli. It is consumed as an evening snack, but can also be served for other time meals. Do try this street-style kachi kadak recipe.
The key to making tasty kachi kadak at home are
- Firstly, the dabeli masala prepared for this recipe may be stored for months. also, you may use it for a number of other street food recipes to spice it up. You may add it to vada pav, misal pav, or samosa and also to chaat recipes.
- For kadak, I use ladi pav and cut them into small pieces, then bake them on low flame for 20 minutes. You can use plain toast or jeera biscuit instead of it.
- Potato (batata) gravy should be slightly liquidy so easily spread on kadak (crispy pav) and balanced with sweetness, spiciness, and tanginess.
- Masala peanuts and sev give a crunchy taste to the dish, you can use fried chana dal or boondi instead of it.
- Lastly, once the kachi kadak is made, it has to be served immediately.
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Kachi kadak recipe | street style kachi kadak | how to make kacchi kadak
Ingredients
For dabeli masala
- ¼ cup coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black pepper
- 1 tsp fennel seeds
- 1 inch cinnemon
- 1 black cardamom
- 1 tsp cloves
- 1 star anise
- 1 bay leaf
- 4 tbsp + 2 tbsp desiccated coconut
- Salt to taste
- 1 tbsp powder sugar
- 4 tbsp kashmiri red chilli powder
- 1 tsp dry ginger powder
- 2 tbsp sugar - granules
- 1/8 tsp citric acid or - 1 tsp amchur powder
- 2 tbsp oil
For batata gravy
- 3 medium size or 2 cup boiled and mashed potatoes
- 3 tbsp oil
- 1 tsp jeera
- ½ tsp hing
- 4 tbsp dabeli masala
- Salt to taste
- 2 cup water or as required to adjust gravy consistency
- 2 tbsp tamarind pulp
- 1 tbsp jaggery
- 2 tbsp masala peanuts
- Some coriander leaves
Other ingredient
- Crispy pav
- Date-tamarind chutney
- Garlic chutney
- Chopped onion
- Chaat masala
- Masala peanuts
- Nylone sev
- Pomegranate seeds
Instructions
Making dabeli masala
- Set a pan on medium-low heat, add coriander seeds, cumin seeds, black pepper, fennel seeds, cinnamon, black cardamom cloves, star anise, and bay leaf, and roast them until they are fragrant, make sure you don’t burn the spices while roasting. Switch off the flame, add desiccated coconut and roast it.
- Cool down the roasted spice to room temperature and transfer it to the grinding jar and grind it to a fine powder, please do not grind when the spices are hot for efficient results.
- Further add, salt, powder sugar, kashmiri red chilli powder, and dry ginger powder. grind until everything is in powdered form.
- Remove it to a bowl, and add grain sugar, citric acid, dry coconut, and oil, mix well and your homemade dabeli masala is ready to be used, use it according to your preference and you can also store them in the fridge for a couple of months.
Making batata gravy
- In a pan, add oil, jeera, and hing. Sauté it.
- Now lower the flame, add the homemade Dabeli masala, stir and cook briefly for 30 seconds.
- Further, add the boiled potatoes and salt to taste. mix well.
- Now for gravy consistency, add 2 cups of slightly hot water and mix well.
- Lower the flame and boil the gravy for 4-5 minutes, so masala absorbs it.
- Then add imli pulp, jaggery, and peanut. mix well and cook for 2-3 minutes
- Check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves. Mix well and the batata gravy is ready.
Making kadak (crispy pav) for kachi kadak
- In a heavy bottom pan, place a rack and plate on it.
- Now arrange pav on it. Cover and bake pav on low flame till it becomes crispy from both sidsidesTake out crispy pav on the plate. Keep it aside.
Assembling kachi kadak
- On a plate, add crispy pav pieces
- Then spread batata gravy on it.
- Now spread sweet tamarind chutney and garlic chutney on it.
- Sprinkle some chopped onion, masala sing, nylon sev, and pomegranate seeds on it.
- Serve kachi kadak immediately.
Notes
For dabeli masala
- roast dry masala on low flame.
- you can use amchur powder instead of citric acid.
- store masala in an air-tight bottle.
- batata gravy should have a medium thick and spreading consistency.
- to make crispy pav, bake it on low flame for 5-7 minutes.
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