Dabeli is Kutch's sweet-spicy potato street snack, usually stuffed into a buttered pav. This version spreads it on toasted bread instead, topped like bruschetta. Cherry tomatoes go on top, tossed with Keya Oregano, Basil and Chilli Flakes.

Onion, sev and cheese finish each slice. Keya Kashmiri Paprika Powder gives the potato its deep red colour without too much extra heat.

Our take on a recipe by @chieffoodieofficer, made with Keya Oregano, Basil, Chilli Flakes and Kashmiri Paprika Powder.

At a glance

Ingredients

For the dabeli potato

• 1 tbsp butter
• 1 large potato, boiled and mashed
• 1 tbsp dabeli masala
• 1½ tsp Keya Kashmiri Paprika Powder
• 2 tbsp imli (tamarind) water
• Salt to taste

For the tomato topping

• 7–8 cherry tomatoes, quartered
• 1 tsp Keya Oregano
• ½ tsp Keya Basil
• ½ tsp Keya Chilli Flakes
• A pinch of salt

To assemble

• 8 slices baguette, or 4 bread slices halved
• 1 tbsp butter, for toasting
• 1 small onion, finely chopped
• ¼ cup nylon sev
• ¼ cup grated cheese
• Fresh coriander, chopped

Nutrition per serving

Approximate values for 2 pieces.

Method

1. Cook the dabeli potato. Melt the butter in a pan. Add the dabeli masala and Keya Kashmiri Paprika Powder for 20 seconds, then the imli water. Stir in the mashed potato and salt, and cook for 2–3 minutes into a thick, spreadable mix.
2. Make the topping. Toss the cherry tomatoes with Keya Oregano, Basil, Chilli Flakes and a pinch of salt.
3. Toast the bread. Butter the bread slices and toast them on a tawa until golden and crisp.
4. Assemble. Spread a thick layer of dabeli potato on each slice. Top with onion, the herby tomatoes, sev and cheese.
5. Finish. Scatter coriander over the top and serve straight away.

Serve it, store it

Assemble just before serving so the toast stays crunchy and the sev stays crisp. The dabeli potato keeps in the fridge for 2 days; warm it before spreading.