Dabeli Recipe

Dabeli Recipe

Dabeli is a spicy, sour, and sweet potato filling served within a pav (Indian bread), drizzled with a spicy and sweet chutney and garnished with pomegranate, grapes, onions, and sev (fried gram flour vermicelli). Despite the fact that there were numerous dabeli stalls near my residence, I never bought dabeli from them.

It is a Gujarati street cuisine that originated in the Kutch region. Kutchi dabeli, kachchhi dabeli, and kacchi dabeli are some of the other names for dabeli. It’s a famous street food that can be found in both Mumbai and Gujarat.

It’s one of the more difficult dishes to make at home. That is an assumption with which I completely disagree. I agree that it is one of the more time-consuming recipes to prepare, but if you have all of the ingredients on hand, you can assemble and serve it in minutes. I’m referring to the way street sellers prepare and serve their food. They prepare the stuffing, chutney, sev, and bread ahead of time and simply assemble and roast it when an order comes in. However, if you prepare all of the components at once, it can be intimidating, especially for novices and inexperienced cooks. Alternatively, you can prepare the stuffing ahead of time and finish the rest, such as the peanut masala and assembly, later.

Anyway, to this popular kacchi dabeli dish, I’d like to offer some additional ideas, suggestions, and changes. First and foremost, I want to emphasize the importance of the bread in this recipe. For this dish, you may need to be extra cautious when choosing a fresh, soft bread. Additionally, choose the size of pav according to your appetite, so that it matches your stuffing. Second, when refrigerated, the stuffing should keep for at least 3-4 days. You can keep it fresh and flavorful by storing it in an airtight container. Finally, the dabeli masala used in this recipe can be kept in the refrigerator for months. You may also use it in a variety of other street food dishes.


Masala Dabeli (Dabeli Masala)

1.            1 red dry chili

2.            1 tsp coriander powder or coriander seeds

3.            12 inch cinnamon stick

4.            2 to 3 garlic cloves

5.            12 tblsp cumin seeds

For the Chutney with Red Garlic

1.            1 to 2 red chilies, soaking for 30 to 40 minutes in warm water

2.            12 cup chopped garlic cloves

3.            A quarter-cup of lemon juice

4.            A pinch of salt to taste

Dabeli Filling (Potatoes)

1.            3 medium-sized potatoes, boiled, peeled, and mashed

2.            1 finely chopped tiny onion

3.            2 teaspoon masala dabeli

4.            1 tsp. asafoetida (hing)

        5. ½ teaspoon cumin seeds

        6. 2 tablespoon tamarind dates chutney

        7. ¼ cup grated coconut

        8. ¼ cup pomegranate seeds

        9. ¼ cup chopped coriander leaves (cilantro leaves)

        10 2 tablespoon oil

        11. 2 tablespoon water (optional)

        12. Salt

For Serving Dabeli

1.            4 to 5 buns or pav sliced and lightly roasted in some butter or oil

2.            ½ cup roasted peanuts

3.            ½ cup chopped coriander leaves

4.            ½ cup nylon sev

5.            ½ cup pomegranate seeds

6.            garlic chutney as required

7.            Tamarind Chutney as required

The best way to make dabeli

Each section has been divided into categories to make it easier to read and comprehend.

To make the dabeli masala, combine all of the ingredients in a large mixing bowl.


 Roast the red chile, cumin, cloves, cinnamon, and coriander seeds on a dry skillet. Because I used my handmade roasted coriander powder to ground the masala, you can’t see the coriander seeds.


In a dry grinder, combine all of the ingredients.


Pulverize the mixture into a fine powder. Even after adding it to dabeli, there will be some powder left over. It can be used in a variety of vegetable and rice dishes.


1: Soak the red chilies for 30-40 minutes in warm water. Add the soaked red chilies, garlic, and lemon juice to a wet grinder.

2: Blend until a smooth paste is formed. If necessary, add water while grinding. Set aside this red garlic chutney.

Dabeli Recipe

Making dabeli potato filling

1: In a pressure cooker or microwave oven, boil the potatoes. Remove the peels and crush them, then set them aside. This one I don’t have a picture of. Heat the oil in a pan or kadai. Toss in the cumin. After that, add the chopped onion. Cook the onions until they are tender.

2: Stir in the asafoetida (hing) and cook for a minute on low heat.

3: Toss the onions with the tamarind dates chutney and combine thoroughly.

4: Stir in the mashed potatoes thoroughly.

5: Toss the mashed potatoes with the dabeli masala powder.

6: Combine thoroughly and season with salt.

7: Cook, stirring occasionally, for 2-3 minutes. If the mixture appears to be too dry, add 1 or 2 tablespoons of water. The potato combination did not require any additional water.

8: When the potato filling is done, spread it out on a plate.I’m not sure why it’s so orange… I think messing around with the camera settings resulted in this bizarre photo.

9: Top the potato filling with grated coconut.

10: Toss in some coriander leaves, chopped.

11: Now, either pomegranate seeds or grapes, or both, can be added. I didn’t have any grapes on hand.

Frying the bread slices

1: My wheat flour buns were ready and warm from the oven while all of this was going on.

2: Cut the bread or pav in half. Melt some butter on a tava or griddle and lightly toast the buns or pav. Set aside for now.


Assemble all of the components for dabeli in one place.

2: On one side of the bun, spread the sweet chutney, and on the other, the red garlic chutney.

3: Spread a piece of the prepared potato mixture on top of one of the bread slices. This one has a few more coriander leaves than the others.

4: Add chopped onion and coriander to the mix.

5: Serve with roasted peanuts and pomegranate seeds on top. Add some dabeli masala to the mix as well.

6: Sev is the final topping. The packed buns can also be rolled in sev.

7: Top with the remaining slice of bread. Similarly, prepare all of the dabeli pav and present these lovely, tasty, and attractive street food snacks to your loved ones.


Mint coriander chutney can be substituted with the red garlic chutney.

In the Indian metros, dabeli masala powder is readily available. As a result, ready-made dabeli masala could be used.

Another option is to replace the dabeli masala with pav bhaji masala. The dabeli will continue to be tasty.

Finally, instead of ordinary peanuts, use spiced or masala peanuts to add more heat.

What is the origin of Dabeli?

Dabeli is a traditional Gujarati food that originated in the Kutch or Kachchh district of Gujarat, India. This meal is also frequently known as Kutchi Dabeli or Kachchhi Dabeli.

What is Dabeli masala made of?

In a broad non-stick pan, put the coriander seeds, cumin seeds, fennel seeds, cloves, peppercorns, cinnamon, cardamom, star anise, and bayleaves, stir well, and dry roast for 1 to 2 minutes on a medium temperature.

What is the calorie count of a Dabeli?

Each Dabeli contains only 199 calories, with 47 calories from carbohydrates, 12 calories from proteins, and 142 calories from healthy fats like ghee.

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