Dabeli recipe - It is the popular street food snack from Kutchh, Gujarat. And nowadays it is popular all over the India.
It is like a sandwich where spicy potato mixture with different chutneys is spreaded between buns. And garnished with fine nylon sev, chopped onions, spicy peanuts and pomegranate seeds.
I have used hamburger buns instead of laadi pav as it was easily available. You can use any.
Check out other Indian street food recipes
pav bhaji // vada pav // dahi puri // Veg grilled sandwich
How to make Dabeli Masala?
- Take all the whole spices for dabeli masala into the grinder jar (coffee grinder or spice grinder).
Notes:
- If needed, you can dry roast the spices to get rid of any moisture from the spices.
- I highly recommend discarding the stems and seeds of the dried red chilies. Those generates the heat into the body which is not good for your health.
- Grind into a fine powder. Keep it aside for later use.
Make 2 Chutneys
I usually prepare these two chutneys a day before or earlier on the same day. And store in the refrigerator to make things easy.
- To make green cilantro garlic chutney, pour ¼ cup of water in blender and add all chutney ingredients (cilantro, garlic, ginger, green chilies, salt, black salt, lemon juice) into the blender. Grind it into a smooth paste.
- Also, prepare the tamarind date chutney.
Making Masala Peanuts
1) Heat the small skillet on medium heat. Dry roast the peanuts with stiring constantly till it is light brown. Remove it in a plate and let it cool down.
2) Once peanuts cool down, rub them between your palm, so skin will fall off easily. Then break them into halves. 
3) Heat the pan on medium heat with oil. Once oil is hot add peanuts with black salt, regular salt, red chili powder, amchur powder and chaat masala. Mix well so all the masala is coated well. Cook it for 2-3 minutes.
4) Remove it to a plate and keep it aside for later use. 
How to make Potato Masala for Dabeli?
- Boil the potatoes in instant pot. Or use stove-top pressure cooker (2 whistles).
- Once potatoes are cool to touch, peel and discard the skin. Mash it using potato masher.
- Heat the oil in a pan on medium heat. Once hot add boiled and mashed potatoes, homemade dabeli masala powder, salt, tamarind date chutney. Mix well and cook it till potato mixture get some heat and masala get cooked (about 3-4 minutes). Divide potato mixture into 12 equal portions. Keep it aside.
How to make Dabeli?
1) Toast the bun lightly with oil or butter in a skillet. Then on inner side of one slice spread coriander garlic chutney and on other slice spread tamarind date chutney.
2) On the base slice spread some potato mixture. Top with masala peanuts, chopped onions, pomegranate seeds and thin sev.
3) Close it with top slice and serve.
Repeat the assembling rest of the dabeli.
TIP: Prepare the different elements e.g. masala peanuts, dabeli masala powder, both chutneys and boiled potato ahead of time or day before. So you won’t get overwhelmed by the steps.
📋 Recipe Card
Kutchi Dabeli
Ingredients
For Dabeli Masala
- 1 teaspoon Cloves
- ½ teaspoon Fennel seeds
- ½ teaspoon Black peppercorns
- ½ teaspoon Coriander seeds (sabut dhaniya)
- 4 Dried red chilies (seeds and stems removed)
- 2 Star anise
- 1 Bay leaf
- Cardamom seeds from 2 whole green cardamoms
- ¼ teaspoon Freshly grated nutmeg
- ½ teaspoon Dry ginger powder (sonth or saunth)
- a pinch Turmeric powder
For Masala Peanuts:
- ¾ cups Peanuts
- 2 teaspoon Oil
- 1 teaspoon Black salt (Kala namak)
- a pinch of Salt
- 1 teaspoon Red chili powder
- ½ teaspoon Amchur powder (dried mango powder)
- ½ teaspoon Chaat masala
For Potato Filling
- 2 large or 3 cups Potatoes boiled, peeled and mashed
- 1 ½ tablespoons Oil
- Salt to taste
- 4 tablespoons Meethi chutney (Tamarind date chutney) + more for spreading on buns
For Cilantro Garlic chutney
- 1 cup Cilantro or coriander leaves packed
- 2-3 cloves Garlic
- 1 inch Ginger
- 2-3 Green chilies
- Salt to taste
- ½ teaspoon Black salt (Kala namak)
- 1 teaspoon Lemon juice
Toppings:
- 1 cup Thin nylon sev
- ½ cup Pomegranate arils
- ¾ cup Red onion chopped finely
- 12 Ladi pav ** or use hamburger buns
Instructions
Preparation:
- To make dabeli masala, grind all the masala ingredients into spice grinder and make fine powder.
- To make green chutney, take all the chutney ingredients + ¼ cup of water and grind into the smooth paste.
- Also, prepare the tamarind date chutney.
- To make masala peanuts, heat the small skillet on medium heat. Dry roast the peanuts till it is light brown. Remove it in a plate and let it cool.
- Remove the skin of peanuts and break into halves.
- Heat the pan on medium heat with oil. Once oil is hot add peanuts with all the spices listed for masala peanuts. Mix well. Cook it for 2-3 minutes. Remove it to a plate.
Making Potato Masala:
- Heat the oil in a pan on medium heat.
- Once hot add boiled and mashed potatoes, dabeli masala powder, salt and tamarind date chutney.
- Mix well and cook it till potato mixture get some heat and masala get cooked (about 3-4 minutes).
- Divide potato mixture into 12 equal portions. Keep it aside.
Assembling Dabeli:
- Toast the bun.
- Then on inner side of one slice spread coriander garlic chutney and on other slice spread tamarind date chutney.
- On the base slice spread potato mixture.
- Top with masala peanuts, chopped onions, pomegranate seeds and thin sev.
- Close it with top slice and serve.
Lizy
funny thing is when I was in A'vad, never liked dabeli! upon coming to Canada, I've started making it and loved it!! yours looks just like from those street vendors.
Anonymous
this looks really yummy