Dabeli and Dabeli spice recipe

 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.

Ingredients  

•  12 Buns Pav, Baps or Dinner Rolls
• 12 tbsp Butter or Oil

Mashed Potato Filling

•  6 medium Boiled potatoes
•  4 tbsp Oil
• 4 tbsp Dabeli Masala 
• 2 tbsp Kashmiri Red chili powder 
• 4 tbsp Sugar
• 2 tsp Salt or per taste

Toppings

•  1 cup Pomegranate seeds
•  ½ cup coriander leaves
•  ½ cup Dabeli Chutney
• ¼ cup Garlic chutney
•  ½ cup Imli chutney Tamarind chutney
• ½ cup Masala Peanuts Spicy Peanuts
•  ½ cup Nylon sev
•  ½ cup Red onion finely chopped

Instructions 

1.Mash the boiled potatoes and set aside.

2. Heat oil in a pan, add the red chili powder and dabeli masala.

3. Add a splash of water and tip in the mashed potatoes and keep mashing and mixing.

4. Add salt and sugar, keep stirring till sugar melts. 5.Add more water to loosen the mixture. Cook the potato mixture for another 2-3 minutes. 6. If the mixture is too dry, add a couple of tablespoons of water. 7. Transfer the potato mixture into another bowl, let it cool. 8. Add 1/3 of the pomegranate seeds, coriander leaves and some masala peanuts. 9. Slice the pav horizontally from one corner without cutting all the way through. 10. Spread garlic chutney and sweet jam chutney and/or imli chutney on both sides. 11. Place a generous amount of the potato mixture inside the pav. 12. Top with chopped onions, roasted peanuts, and pomegranate seeds. 13. Heat flat tawa or griddle and add butter or oil. 14. Heat the filled buns on both sides and press down. 15. Coat the filled side with nylon sev. 16. Serve with more chutneys.  

Dabeli Masala

Ingredients  

Whole Spices

• 1 tbsp Cloves / lavang
• 1 tbsp Cinnamon stick
• 1 tbsp Cumin seeds/ jeera
• 1 tsp Fennel seeds/ saunf
• 1 tbsp Whole black pepper
• 4 tbsp Whole coriander seeds
• 4 Dried red chilies for spicy dabeli masala add extra red chilies
• 2 Star anise
• 2 Dried bay leaf
• 2 Black cardamom

Spice Powders

• 3 tbsp Red chili powder I used Kashmiri for colour without extra spice
• 1 tbsp Dry mango powder / amchoor powder
• ½ tsp Mace powder aka javitri powder

Instructions 

• First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chilies 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.

 

 

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