What is Dabeli?
Dabeli, a street food delicacy originating from the vibrant state of Gujarat, is a tantalizing snack that has an unsurpassed taste! This savory treat features a medley of mashed potatoes seasoned with a special blend of spices known as dabeli masala, all nestled between soft pav (buns) and adorned with an array of delightful toppings. Like many Gujarati recipes, it has the perfect balance of spicy, tangy and just a bit sweet. The word “dabeli” loosely translates to “pressed” as the potato filling is pressed in the buns. It has similarities to vada pav and tawa burger. Making the best dabeli at home requires time and patience but the end result is so worth it! You need to prepare the filling or stuffing, chutneys, masala peanuts, chopped onions and sev. You can make the filling ahead of time if it helps as it keeps well in the fridge. Other Gujarati snack recipes we love are: khichu, lilva kachori with garlic and gujarati shakkarpara
Kacchi Dabeli Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post To recreate this iconic snack at home, gather the following ingredients: Buns or pav – soft white bread rolls similar to that used in vada pav or pav bhaji. I have used soft white baps as they are easily available in the UK. Butter – alternatively use vegan butter or oil Mashed potato filling: Boiled potatoes – floury potatoes are better Oil Sugar Red chilli powder – I used kashmiri for colour but no spice Dabeli Masala – I use homemade always but you can use shop bought as well. Toppings: Pomegranate seeds Freshly chopped coriander leaves Dabeli chutney Garlic chutney Imli chutney (tamarind chutney) Masala spicy peanuts (roasted peanuts) Nylon sev 4-5 tbsp. Red onion finely chopped Optional – toasted dry coconut can be added to the filling
How to make Gujarati Dabeli street style
Prepare the filling: Mash the boiled potatoes and set aside. Heat oil in a pan, add the red chilli powder and dabeli masala. Add a splash of water and tip in the mashed potatoes and keep mashing and mixing. Add salt and sugar, keep stirring till sugar melts and add more water to loosen the mixture. Cook the potato mixture for another 2-3 minutes. If the mixture is too dry, add a couple of tablespoons of water. Transfer the potato mixture into another bowl, let it cool. Add 1/3 of the pomegranate seeds, coriander leaves and some masala peanuts. Assemble the Dabeli: Slice the pav horizontally from one corner without cutting all the way through. Spread garlic chutney and sweet jam chutney on both sides. Place a generous amount of the potato mixture inside the pav. Top with chopped onions, roasted peanuts, and pomegranate seeds. Heat flat tawa or griddle and add butter or oil. Heat the filled buns on both sides and press down. Coat the filled side with nylon sev Serve with more chutneys.
Storage
If you have any leftovers (which is rare!), store in an airtight container in the refrigerator. Reheat gently in a pan or microwave. Use leftover filling to make a dabeli sandwich, dabeli pinwheels, dabeli bruschetta or puffs.
Other Indian Street Food Recipes
Bhel Puri Samosa Chaat Bread Pakora As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted on May 31st 2015 but I have updated the post since with helpful content.
