Prefer HTon GoogleRead more to check out the full recipe! Rainy evenings can make you crave a tangy and spicy treat from the comfort of your home. Check out Ranveer Brar's recipe that bursts with flavour in your mouth.Rainy evenings and spicy street food are a match made in heaven, with the monsoon often leaving you craving something hot, tangy and packed with flavours that burst in every bite. But if stepping out in the rain isn’t on your agenda, you can bring those irresistible street food flavours home instead. Simply order the ingredients, roll up your sleeves and recreate a beloved classic in your own kitchen – no puddles or traffic required.Also Read | Homemade high-protein momo with no refined flour: Try chef Ranveer Brar's recipe which uses healthy ingredientsCelebrity chef and MasterChef India judge Ranveer Brar has shared his recipe for Kutchi dabeli, the popular street food that originated in Mandvi, in Gujarat’s Kutch region, and went on to become a favourite across Mumbai. His website features the complete ingredient list and the step-by-step method for preparing the spicy, sweet and tangy snack at home.Check out the full recipe below!IngredientsFor dabeli masala½ cup coriander seeds2 tbsp cumin seeds1 tbsp fennel seeds4 black cardamom pods2 star anise2 to 3 cloves10 to 15 black peppercorns1 tbsp white sesame seeds2-inch cinnamon stick2 to 3 bay leaves2 to 3 dried Kashmiri red chillies, broken in half2 tsp black salt1½ tsp Deggi red chilli powder¼ tsp asafoetida⅓ cup grated dry coconut2 tbsp peanut oil2 tsp sugarFor red garlic chutney10 to 12 dried Kashmiri red chillies, soaked10 to 12 garlic clovesSalt, to taste1 tsp sugar½ tsp Deggi red chilli powder2 tsp peanut oil¼ cup peanutsFor masala peanuts⅓ cup roasted peanuts2 tbsp prepared dabeli masalaFor the filling3 boiled potatoes, grated2 tsp peanut oil2 tbsp prepared dabeli masalaFor the onion mixture2 medium onions, roughly chopped1 green chilli, chopped1 tbsp coriander leaves, chopped1 tsp lemon juiceFor assemblingTamarind chutneyRed garlic chutneyNylon sevPomegranate seedsButter2 to 4 pavMethodFor dabeli masalaAdd coriander seeds, cumin seeds, fennel seeds, black cardamom, star anise, cloves, black peppercorns, sesame seeds, cinnamon, bay leaves, dried Kashmiri chillies, black salt, Deggi red chilli powder and asafoetida to a pan.Dry roast on low heat until fragrant. Transfer to a bowl.In the same pan, dry roast the grated coconut. Add it to the roasted spices and allow the mixture to cool.Grind the mixture into a fine powder. Stir in peanut oil and sugar, then set aside.For red garlic chutneyAdd the soaked Kashmiri red chillies, garlic, salt, sugar, Deggi red chilli powder, peanut oil and peanuts to a blender.Add a little water and blend into a smooth paste. Set aside.For masala peanutsCombine the roasted peanuts and prepared dabeli masala. Mix well and set aside.For the onion mixtureCombine the chopped onions, green chilli and coriander leaves.Add lemon juice, mix well and set aside.For the fillingHeat peanut oil in a non-stick pan and add the prepared dabeli masala.Add the grated potatoes and a little water. Cook over medium heat, stirring until the masala is evenly combined with the potatoes.Transfer the mixture to a plate or shallow dish and let it cool to room temperature.Top with the prepared masala peanuts, onion mixture, nylon sev and pomegranate seeds.For assemblingSlit each pav in the centre and spread tamarind chutney on one side and red garlic chutney on the other.Stuff with the prepared potato filling and roll the edges in nylon sev.Melt butter in a non-stick pan and toast the dabeli on both sides until lightly golden.Garnish with coriander leaves and pomegranate seeds. Serve hot.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.