Dabeli

Dabeli is a popular Gujarati street food made with spiced potato filling stuffed in soft pav (bread rolls), topped with chutneys, peanuts, pomegranate, and sev. Bursting with flavors and textures, it’s a savory, tangy, and mildly spicy snack that’s both satisfying and delicious.

Prep Time: 25 minutes
Cook Time: 30 minutes

Total Time
35 minutes

Servings: 5

Cuisine: Indian
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✦Ingredients ➦Instructions
  • For Dabeli Masala
  • ½ cup Coriander seeds
  • 2 tbsp Cumin seeds
  • 1 tbsp Fennel seeds
  • 4 no Black Cardamom
  • 2 no Star anise
  • 2-3 Clove
  • 10-15 Black Pepper cons
  • 1 tbsp White Sesame seeds
  • 2 inch Cinnamon stick
  • 2-3 Bay leaf
  • 2-3 Dry Kashmiri chilli ,broken in half
  • 2 tsp Black salt
  • 1 ½ tsp Degi red chilli powder
  • ¼ tsp Asafoetida
  • ⅓ cup Dry Coconut ,grated
  • 2 tbsp Peanut oil
  • 2 tsp Sugar
  • For Red Garlic Chutney
  • 10-12 Dry kashmiri red chilli , soaked
  • 10-12 Garlic cloves
  • Salt to taste
  • 1 tsp Sugar
  • ½ tsp Degi red chilli powder
  • 2 tsp Peanut oil
  • ¼ cup Peanut
  • For Masala Peanut
  • ⅓ cup Roasted peanut
  • 2 tbsp Dabeli masala
  • For Filing
  • 3 no Boiled potatoes ,grated
  • 2 tsp Peanut oil
  • 2 tbsp Prepared dabeli masala
  • For Onion mixture
  • 2 medium Onion ,roughly chopped
  • 1 Green chilli , chopped
  • 1 tbsp Coriander leaves , chopped
  • 1 tsp Lemon juice
  • For Assembling
  • Tamarind chutney
  • Red garlic chutney
  • Nylon sev
  • Pomegranate pearl
  • Butter
  • 2-4 Pav
    • For Dabeli masala
    1. In a pan, add coriander seeds, cumin seeds, fennel seeds, black cardamom, star anise, cloves, black pepper cons.
    2. White sesame seeds, cinnamon stick, bay leaf, dry kashmiri chilli, black salt, degi red chilli powder and asafoetida. Dry roast on low flame until the spices turn aromatic.
    3. Transfer it into a bowl. In the same pan dry roast the grated coconut and transfer it into the same bowl. Let it cool down,
    4. Transfer the mixture into the grinder and grind it into fine powder.
    5. Transfer the grinded masala into a bowl, add peanut oil, sugar and mix well. Keep it aside for further use .
    • For Red chutney
    1. In a bowl, add soaked kashmiri red chilli, garlic cloves, salt to taste, sugar, degi red chilli powder, peanut oil, peanuts.
    2. Transfer the mixture into a grinder add little water and grind it into a smooth paste.
    3. Transfer the chutney into a bowl and keep it aside for further use.
    • For Masala Peanut
    1. In a bowl, add roasted peanut, prepared dabeli masala and mix well. Keep it aside for further use.
    • For Filling
    1. In a non stick pan, add peanut oil, prepared dabeli masala mix well.
    2. Add grated potatoes, little water and cook on medium flame until the masala mix completely.
    3. Transfer the mixture into a parat and let it come to room temperature.
    4. On top of the mixture sprinkle prepared masala peanut, chopped onion mixture, nylon sev and pomegranate pearl.
    • For Onion mixture
    1. In a bowl, add roughly chopped onion, green chilli, coriander leaves mix well.
    2. Add lime juice and mix well. Keep it aside for further use.
    • For Assembling
    1. Firstly, slit the pav in the center and spread tamarind chutney one side and on another side red garlic chutney.
    2. Stuff the prepared aloo mixture into the pav.
    3. Roll the dabeli into sev.
    4. In a non stick pan, add butter and toast the pav from both the sides.
    5. Make sure to turn slightly golden brown.
    6. Garnish it with coriander spring and pomegranate pearl serve hot.
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      • 👉🏻 Classic Dabeli | Street-Style Snack, Flavor Overload 🧄🍞
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