Dabeli is a popular street snack from Gujrat it is originated in the Kutch region and popularly known as Kutchi dabeli or kachchhi dabeli. It is a fantastic spicy snack made from mashed potatoes, masala and roasted groundnuts, topped with a delicious chutney made from tamarind, red chillis, garlic, and mint. Nylon sev with fresh coriander and pomegranate, filled in small burger buns. It is grilled in a hot pan to make it crisp.
It is a snack that served in the streets of Gujrat and Maharastra. Dabeli masala is the main ingredient in the making of the Dabeli dish. It is also available ready-made but the authentic taste and flavor come from the fresh spices. It is made from dried red chili, black pepper dried coconut, black salt, clove, cinnamon, coriander, cumin, and other spices are dry roasted and they grind the spices together.
Apart from the dabeli masala, chutney is also an essential part as you can prepare it at home. It uses green mint chutney, garlic red chili chutney, and tamarind chutney. It uses spiced peanuts to give crunch. It has pomegranate and cherries to give sweet taste and balance the spicy flavor. It is garnished with chopped onion and sev which accomplish the dabeli. Grill the dabeli in butter till it becomes golden brown.
Who Invented Dabeli
It was introduced in the 1960s by Keshavji Gabha Chudasama in Mandvi in Kutch district of Gujarat. When he started the business he sold a Dabeli at one anna or one paisa and it is said that his shop is still there in Mandvi and business is now carried by his next generations. dabeli thus has its origin in Mandvi, a city of the Kutch region, and even today dabeli masala made in the city are said to be most authentic.
It means pressed in Gujrati. It is a buttered pav, grilled on a tawa, split open and stuffed with a spiced potato mixture, onions, pomegranates, and sweet- tangy- spicy chutney. It is generously dunked in sweet date and tamarind chutney, tinged with a smidgen of garlic, and sprinkled with sev. It is served with lashings of coriander, dabeli with the addition of delicate shavings of coconut.
I am sharing the dabeli recipe. In this recipe, I have made the garlic chutney you can use schezwan chutney. You can add cheese in the toppings. If you don’t want to make spicy use less red chili in dabeli masala and use a tablespoon of masala in potato filling.
Read More : Crispy Schezwan Noodle Nest
- Dry red chili 3-4
- Coriander seeds 1 tsp
- Cinnamon 1/2 inch
- Clove 2
- Cumin seeds 1/2 tsp
- Dry red chili 50 gm (soaked in warm water for 30-40 minutes)
- Garlic 1/4 cup
- Lemon juice 1/2 tbsp
- Salt to taste
- Potato 4-5 (boiled, peeled and mashed)
- Dabeli masala 2 tsp
- Cumin seeds 1/2 tsp
- Oil 2 tbsp
- Salt as taste
- Onion 1 (chopped)
- Masala peanuts 1/2 cup
- Pomegranate 1/2 cup
- Cherry 1/4 cup
- Coriander leaves 2 tbsp
- Desiccated coconut 4 tbsp
- Pav 6
- Garlic chutney 4 tbsp
- Mint chutney 4 tbsp
- Tamarind chutney 4 tbsp
- Butter for toasting
- Sev 1/2 cup
For Dabeli Masala
- Dry roast the red chili, cumin, cloves, cinnamon, and coriander seeds.
- Add all the ingredients in a dry grinder.
- Grind to a fine powder. Keep aside.
For Garlic Chutney
- In a wet grinder or blender, grind the soaked red chilies, garlic, lemon juice, and salt to a smooth paste.
- Add water if required. Keep aside.
For Potato Filling
- Boil the potatoes in a pressure cooker or microwave oven.
- Peel and mash them and keep aside.
- In a pan or kadai, heat oil. Add cumin.
- Then add chopped onion and fry the onions till they become soft.
- Add asafoetida/hing and fry for a minute on a low flame.
- Add the sweet tamarind dates chutney to the onions and mix well.
- Add the mashed potatoes and again mix well.
- Add the dabeli masala powder to the mashed potatoes. Mix well and add salt.
- Cook for 2-3 minutes stirring the mixture.
- If the mixture looks a little dry then add 1 or 2 tbsp of water. When done, spread the potato filling on a plate.
- Sprinkle some grated coconut on the potato filling.
- Add some chopped coriander on top.
- Now add pomegranate seeds or grapes or both. Keep the potato stuffing aside.
- Assemble all the ingredients mentioned under serving in one place.
- Apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side and mint chutney.
- Take a slice of the potato filling and put it on top of one of the slices of bread.
- Add some chopped onion and coriander leaves
- Top it up with some roasted peanuts and pomegranate seeds.
- Lastly, top it with sev.
- Heat the pan and toast on both sides with some butter.
- Prepare the remaining in the same way and serve warm.