Dabeli or Kutchi Dabeli, a snack from the state of Gujarat, made with little sweet and spicy potato filling in pav or buns with crunchy peanuts, pomegranate seeds, tangy tamarind and spicy garlic chutney.
Kutchi Dabeli or Dabeli as it is known as, has its origin from the state of Gujarat, but now is a very popular street food in the state of Maharashtra also. I first had it when we shifted to Mumbai. I used to have it many times in my office food court. There, one day I asked the person at counter how it is prepared. Till the time we were in Mumbai, I never felt the need to make it at home. We had Gujarati neighbours too, once they gave me some of their homemade dabeli masala. I used that for making Dabeli at home just 1-2 times. In Mumbai you can see street food vendors and shops in every nook and corner of streets , especially in evening selling popular snacks like Vada Pav, Bhajiyas, Sandwiches and Dabeli.
After shifting to US, whenever we get some street food or some signature dish cravings like Matar and Kulcha from Delhi, Vada Pav or Dabeli I make it at home. Kids also love Dabeli and I can adjust the spice level of the dish as per my younger ones taste buds.
What is Dabeli..
Smeared in butter and grilled on griddle or tawa, it is a popular breakfast item or evening snack. Dabeli means ‘pressed’ in Kutchi(a Gujarati dialect). Potato filling is pressed between the local Pav bread. Indian Burger as it is also popularly known has its characteristic taste that gets comes from the Dabeli Masala, a spicy Masala. It can be homemade or store-bought. I usually use the store-bought one. The other ingredients that give the characteristic taste is crunchy masala peanuts juicy pomegranate seeds. The contrasting sweet and spicy taste comes from two chutneys, spicy garlic and chilli chutney and tangy tamarind (and dates) chutney. Readymade Tamarind chutney is also available, at Indian Grocery store.
How to make Kutchi Dabeli..
Making Dabeli, has two steps, preparing the potato fillings, chutneys(if not pre-prepared), masala peanuts.
Second step is to assemble the the filling with chutneys, peanuts, pomegranate seeds in pav or buns.
We also need sev(fine chickpea noodles, that are used in making chaats or other similar street snacks). Use very fine ones as shown in pics.
Pav Bread or Slider buns
Preparing for Dabeli
How to make Potato filling
To make Potato filling, peel and mash 2 boiled potatoes. In a pan, add oil, add dabeli masala and then water and cook for 2-3 minutes, then add potatoes and lemon juice and mix well. Also, you can add a tbsp coarsely ground peanuts.Add salt as required.
Transfer to a plate or dish to cool and add pomegranate seeds and more peanuts(as preferred) and some finely chopped fresh coriander leaves.
Tangy Tamarind (and Dates) Chutney and Spicy Garlic Chutney can be prepared at home.
How make Spicy Garlic Chutney
Prepare spicy Garlic Chutney with dry red chillies and garlic. For quick chutney, grind 1-2 dry red chillies with 7-8 garlic cloves. Add water as required. I already had some garlic chutney in refrigerator that I used for Dabeli. For pics refer and detailed recipe can refer Rajasthani Lehsun ki Chutney, this can be stored for a week in refrigerator.
How to make Tangy Dates and Tamarind Chutney
To make Tangy Tamarind and Dates chutney, soak seedless dates and tamarind, in warm water. Once soft, grind to smooth paste. Sieve the pulp.
In a pan, add a tsp of oil, add cumin seeds/cumin powder, add dates and tamarind pulp, hing/asafeotida, 1-2 tsp of jaggery and cook for few minutes. Keep aside to cool.
I used my stored Dates and Tamarind chutney(pics are not available). Will soon update the recipe in a separate blog post.
How to prepare Masala Peanuts..
Use skinned roasted peanuts. If using the unroasted ones, roast in a tsp of oil, after that cool a bit and coarsely crush and mix with garlic chutney. I used roasted skinned peanuts, added just a bit of spicy chutney.
Take pav or rolls, cut into half, spread the spicy garlic chutney on one half and tamarind chutney on the other half.
Pu potato filling depending on the size of bun or slider ,on one of the part with chutney.
Add few finely chopped onions, boondi, pomegranate seeds, masala peanuts and sev. Cover the filling with the other part.
Similarly make all the buns.
Heat a griddle and grill lightly all dabeli from both sides, with butter.
Top it with more sev.
For vegan version, skip butter and use oil.
What kind of bread is used for making Dabeli
In India, Pav bread is used for making dabeli, but you can also use mini sliders or hawaiian rolls. Pav bread is available at Indian grocery stores or you can make it at home also, refer Pav bread.
For gluten-free version use gluten-free bread rolls or buns.
Dabeli Masala, Dates and Tamarind Chutney are also available at Indian stores. As a substitute for Spicy Garlic chutney you can you sriracha sauce that is equally spicy and has a pungent taste.
In case you do not have pomegranate seeds, you can use red grapes, cut into small pieces.
Let’s see in detail the ingredients and how I make Dabeli..
- 2 Boiled Potatoes(Peeled and Mashed)
- 1½-2 tbsp Dabeli Masala
- 1/2 tsp Sugar
- 1 tsp Lemon juice
- Salt to taste
- 2 tsp Oil
- Butter to grill Dabeli
To make Spicy Garlic Chutney(See notes)
- 7-8 Garlic Cloves
- 1-2 Whole Red Chillies(Dry)
- Salt to taste
To make Tamarind(Dates) Chutney(See notes)
- 1/2 Cup Tamarind Pulp
- 4-5 Dates
- 1 tsp Cumin Powder
- 1/2 Red Chilli Powder
- 1/4 tsp Asafoetida
- 1-2 tsp Sugar/Jaggery Powder
- Black Salt to taste
For Masala Peanuts
- 1/2 Cup Roasted Crushed Peanuts
- 1/2 tsp Garlic chutney or red chilli powder
- 1 tsp Oil
- 1/2 Cup Pomegranate Seeds
- Finely chopped Onions
- Finely Chopped Coriander/Cilantro for garnish potato filling
- 1 pack Pav/Dinner Rolls/Mini Slider buns (10-12)
- 1/2 Cup Nylon Sev or use as required
- 1/2 Cup Masala Boondi optional
- Take peeled boiled potatoes. Mash nicely.
- In a pan heat oil, add Dabeli Masala.
- Add 1/2 cup water, and cook masala for a minute.
- Add mashed potatoes and mix well. Add
Linking Dabeli to my facebook group, Foodie Monday Bloghop, where the theme this week #201 JamvaChaloJi, that means “Please come to Dine with us” in a polite manner…
The theme was suggested by the Mayuri ,who blogs at Mayuri’s Jikoni. Do check her wonderful blog for recipes from Traditional Gujarati Cuisine to International dishes. I really like the way she builds up the post around her recipes. Right on globe trotting spree but still manages to post some wonderful recipes, without having access to proper kitchen.
Do try this yumm and filling snack. Made it for Sunday Brunch along with fruit custard.
A perfect snack for your picnics, potluck parties, that can be made ahead, packed, and kept in refrigerator. At parties, before serving heat/grill with butter on griddle and serve hot.
Let me know how you liked it and whenever you make it do share your feedback with me .
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