Dabeli is a famous street food snack made with pav bread, stuffed with a unique blend of spicy and sweet masala, and topped with chaat chutney, masala peanuts, and sev. Its taste is a perfect balance of sweet, sour, and slightly spicy flavors, making it a favorite among all. While typically enjoyed as an evening snack, it can also be served at any time of the day.
In this recipe, I will share an easy homemade dabeli masala and a street-style dabeli chutney. Additionally, I’ll provide some tips to help you recreate the authentic street-style dabeli at home. Give it a try!
Key Tips for Making Delicious Kutchi Dabeli at Home:
- Dabeli Masala: The homemade dabeli masala for this recipe can be stored for months. You can prepare it in large quantities and keep it in an airtight container. It can also be used to enhance the flavor of other street food recipes such as Kutchi Kadak, Misal Pav, Samosa, and various chaat dishes.
- Potato Masala: The potato-based filling should have a well-balanced combination of sweetness, spiciness, and tanginess. For extra flavor and texture, add toppings like grated coconut, sev, masala peanuts, pomegranate seeds, and tutti-frutti. You can customize the toppings based on your preference and availability.
- Chutneys: I made a street-style dabeli chutney using tamarind and sugar. You can also use tamarind-date and jaggery chutney as an alternative. Additionally, a spicy garlic chutney enhances the taste of dabeli. However, green chutney is not traditionally used in this recipe.
- Serving Tip: Dabeli tastes best when it is slightly spicy and sweet. For an authentic street-style experience, toast it in butter and serve hot.
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Recipe video
Dabeli recipe | kutchi dabeli | street style kutchi dabeli
Ingredients
For dabeli masala
- 4 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- ยฝ tsp black peppercorn
- 1 inch cinnamon
- 1 black cardamom
- 6 cloves
- 1 star anise
- 1 bay leaf
- 1 tsp sesame seeds
- 2 tbsp dry coconut
- 2 tbsp Kashmiri red chilli powder
- ยฝ tsp turmeric powder
- 1 tsp amchur powder
- 1 tsp black salt
- Pinch of salt
- 4 tbsp sugar
- 2 tbsp oil
For potato masala
- 6-7 tbsp masala
- 2 tbsp imli pulp
- 1 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 500 grm or 3 cup boiled and mashed potatoes
- Salt to taste
- ยฝ cup + ยฝ cup water
- Some coriander leaves
- Grated coconut
- Chopped coriander leaves
- Chopped onion and green chilli
- Some coriander leaves
- Sev
- Masala sing
- Pomegranate seeds
- Tutti-futti - optional
Making garlic chutney
- 12-15 soaked dry red chilli
- 10-12 small size garlic cloves
- 1 tsp cumin seeds
- 1 tsp black salt
- ยฝ cup water
Making dabeli special sweet chutney
- 500 ml water
- 1 cup or 200 grm sugar
- ยผ cup tamarind pulp
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 1 tsp black salt
- 2 tbsp cornflour
Assembling dabli
- Pav bread
- Dabeli special sweet chutney
- Garlic chutney
- Potato masala
- Masala peanuts
- Chopped onion
Instructions
Making Dabeli Masala
- In a pan, add 4 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fennel seeds, ยฝ tsp black peppercorns, 1-inch cinnamon stick, 1 black cardamom, 6 cloves, 1 star anise, 1 bay leaf, and 1 tsp sesame seeds. Sautรฉ on a low flame until aromatic. Turn off the heat and add 2 tbsp dry coconut. Roast it briefly.
- Transfer the roasted spices to a plate and let them cool. Then, add them to a mixer jar along with 2 tbsp Kashmiri red chili powder, ยฝ tsp turmeric powder, 1 tsp amchur powder, 1 tsp black salt, a pinch of salt, and 4 tbsp sugar. Grind into a fine powder.
- Transfer the ground masala to a bowl and add 2 tbsp oil. Mix well.
- Dabeli masala is ready. Store it in an airtight container.
Making Potato Masala
- In a bowl, mix 6-7 tbsp dabeli masala, 2 tbsp tamarind pulp, and some water to form a paste. Set it aside.
- Heat 1 tbsp oil in a pan, add 1 tsp cumin seeds and ยฝ tsp hing. Sautรฉ briefly.
- Add the prepared masala paste and sautรฉ it.
- Now, add 500 grams (or 3 cups) of boiled and mashed potatoes along with salt. Mix well.
- Add ยฝ cup water and cook until the mixture reaches a smooth texture.
- Turn off the heat and transfer the potato masala to a plate. Spread it evenly using a spatula.
- Top with grated coconut, chopped coriander leaves, chopped onion and chili, sev, masala peanuts, pomegranate seeds, and tutti-frutti (refer to the video).
- Set aside.
Making Garlic Chutney
- In a mixer jar, add 12-15 soaked dry red chilies, 10-12 garlic cloves, 1 tsp cumin seeds, 1 tsp black salt, and ยฝ cup water. Grind into a smooth paste.
- Garlic chutney is ready. Set aside.
Making Dabeli Special Sweet Chutney
- In a pan, add 500 ml water and 1 cup sugar. Mix well until the sugar dissolves.
- Add ยผ cup tamarind pulp, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1 tsp black salt. Mix well and cook for 5-7 minutes.
- Dissolve 2 tbsp cornflour in some water and add it to the chutney. Cook for 5 minutes until the mixture thickens.
- Turn off the heat and let the chutney cool.
Assembling Dabeli
- Slice the pav (bun) in the center without cutting it fully.
- Spread sweet chutney inside, followed by potato masala.
- Add more sweet chutney, garlic chutney, masala peanuts, and chopped onions.
- Add another layer of potato masala and spread it evenly.
- Heat a tawa, add butter, and roast the dabeli on medium flame until golden brown.
- Sprinkle some sev on the sides and serve hot with chutney and masala peanuts.
Notes
- Roast the masala on a low flame until it becomes slightly aromatic.
- The addition of oil to the ground masala acts as a preservative.
- Store the masala in an airtight container for a longer shelf life.
- Adding water to the masala paste helps it puff up and prevents it from burning while sautรฉing.
- Add some water and cook the potato masala until it reaches a smooth texture.
- Dabeli taste great when it prepared slightly sweet and spicy and serve hot.
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