Dabeli Crunchwrap is a fusion recipe combining the famous Gujarati street food from India, Dabeli and the Mexican dish Crunchwrap. The tortilla is filled with the best of both worlds and it works! When I first thought of this, I was skeptical as well but Oh my god it worked! All the flavors blended together beautifully. The spiciness from the chili garlic powder balances the sour cream, the sev and lettuce add to the crunch with the crispy tortilla and the tamarind chutney brings out the sweetness! This is a must try recipe for all fusion food lovers. It’s crispy, spicy, sweet and just an absolute treat!

Happy Cooking!

Servings: 4 Crunchwraps

Prep Time: 20-30 mins

Cooking Time: 30-45 mins

Total Time: 1-1.5 hours

Ingredients: 

Dabeli Filling: 

• 1 tbsp peanut/veg oil

• 1 tsp cumin seeds

• 1/3 cup chopped red onions

• 2.5 tbsp dabeli masala, I used store-bought

• 1.5 tbsp tamarind chutney 

• 2.5 cups boiled and mashed potatoes

• 1 tbsp chopped peanuts

• 2 tbsp pomegranate seeds

• 2 tbsp chopped coriander

• 1.5 tbsp grated coconut 

  
  Assembly:

• 4 large, tortillas 10-12 inch 

• 4 smaller tortillas/ tostadas, 4-6 inch

• 1/3-1/2 cup sour cream 

• 2/3 cup shredded Mexican cheese 

• 2-3 tbsp dabeli garlic powder

• 1/2-2/3 cup shredded lettuce

• 1/4-1/3 cup nylon sev 

• 3-4 tbsp tamarind chutney 

• Butter/oil to cook the Crunchwrap

Directions: 

1. Dabeli mixture: In a pan add oil on low-medium heat and add cumin seeds and let it crackle. Add onions and cook it together on low-medium for about 3-5 mins till they start getting translucent.

2. Add dabeli masala, tamarind chutney and cook for 1-2 mins.

3. Add the boiled and mashed potatoes and mix it all together. Cook for 2-3 mins.

4. Turn off the flame and add the peanuts, pomegranate and grated coconut. Mix it all together and the mixture is ready!

5. Cooking the smaller tortilla- If you don’t get toastadas, you can make your own. Dock the tortilla using a fork/knife- this prevents air pockets. You can bake/ deep-fry or air fry them. For baking or air fry- cook at 380F for 6-8 mins, flipping it midway. I like to place a ramekin over the tortillas when air frying to prevent it from flying around.

6. Assembly: (see video)

   • On the larger tortilla spread the dabeli mixture in the middle.

   • Spread cheese and the dabeli garlic powder over it.

   • Top with the smaller crisp tortilla over it.

   • Spread tamarind chutney and sour cream on the smaller tortilla.

   • Top with shredded lettuce and sev.

   • Fold the larger tortilla tightly over to close it. It will form edges as you fold.

7. Warm a griddle/tawa and butter/oil it.

8. Place the seam side down and cook the Crunchwrap till it crispy and the seams are held in place. Flip over and cook the other side as well.

9. Slice and press some sev, pomegranate and peanuts on the dabeli mixture.

10. Serve immediately with tamarind chutney and garlic powder.

Notes/Tips:

• Use a larger tortilla as the base so that it covers the filling well.

• I used store-bought dabeli mixture, you can use store-bought or homemade.

• Cooking the Crunchwrap seam down helps to keep it in place.

• Serve immediately so it doesn't get soggy.

• You can make the dabeli filling and prepare the tostadas from before and keep to save time.