Dabeli is a popular Indian street food originating from the vibrant state of Gujarat. It consists of a spicy and tangy mashed potato filling sandwiched between pav buns (bread rolls) and garnished with various Dabeli chutneys, sev (crunchy chickpea flour noodles), pomegranate seeds and masala peanuts. The mashed potatoes filling is flavoured with a robust dabeli masala made with roasted whole spices. This is a roasted spice mix for double roti (a name given to bread or dinner rolls in India and Pakistan). Authentic dabeli masala are manufactured and packed in major cities such as Bhuj and Mandvi of Kutch, Gujarat a state of western India. They are typically coarse in texture and available in blocks. In this block, the dry ground powder is mixed with thick tamarind pulp and sugar for freshness and for a longer shelf life. Brands such as Keshavji Gabha Chudasama and Chandubhai Kutch Dabeli Masala, a resident of Mandvi, are distributed all over India and around the world. A friend of my Mum’s had settled in Kutch in the late 80’s. She always brought Dabeli No Masalo for us whenever mum visited India. My Mum noted down the ingredients from the packet and made her own dabeli masala based on that. Major Indian masala brands such as MDH, Everest, Badshah also sell readymade Dabeli Masala in a fine texture. We prefer a coarse texture and prefer to make our own homemade version.
Ingredients for Kutchi Dabeli Masala
You will also need powder spices along with whole spices to prepare Kutchi masala powder. Whole spices:
Cloves Cinnamon stick Cumin seeds Fennel seeds Whole black pepper Whole coriander seeds Dried red chilies – for spicy dabeli masala add extra red chillies Star anise Dried bay leaf Black cardamom
Spice powders:
Red chilli powder – I used Kashmiri for colour without extra spice Dry mango powder – aka amchoor powder Mace powder – aka javitri powder
Optional:
Black salt – optional Dry ginger powder – optional Sesame seeds optional Dry coconut known as desiccated coconut or grated coconut- optional Sugar – optional
Equipment
Grinder with a small grinder jar or coffee grinder / spice grinder Pan to dry roast the whole spices
How to make Kacchi Dabeli Masala
First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chillies and bay leaves in a pan for a minute or so on medium flame, transfer it to a plate and allow it to cool down. You should be able to smell the aroma of the whole spices. Keep the heat low to prevent burning and the spices becoming bitter. Add all the roasted ingredients into the dry grinder bowl and blend until you achieve a coarse powder. You do not need to grind down to a fine powder. Add in red chili powder, amchur, mace powder and mix well. Kutchi Dabeli Masala is ready to be be stored away or used in your dabeli recipe.
Storage
You can store it into an airtight container or jar and keep it in a cool place. This spice mix will last you years and you can use it whenever you need it. You can get away with using it in replacement of garam masala in recipes if you find that you have too much.
Other Masala Powder Recipe
Indian Curry Powder Madras Curry Powder Gujarati Chai Masala Recipe Badam Milk Powder Goda Masala 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 July 17th 2012 but I have updated the post since with helpful content.
