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Dabeli Recipe

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

Enchant this iconic street snack Dabeli that comes from Bhuj, with a slurp of masala chaass in between..

dabeli recipe

For The Potato Stuffing
 5 Nos Of Potato (boiled)
 3 tbsp Masala Peanuts (mildly crushed)
 5 tbsp Pomegranate
 3 tbsp Sev
 2 Nos Of Onion (finely chopped)
 2 tbsp Corinader Leaves (finely chopped)
 2 tsp Butter or Cooking Oil
 2 pinches Of Black Salt
For The Dabeli Masala Powder
 2 tsp Sesame Seeds (white)
 1 tsp black pepper corns
 2 tsp Coriander Seeds
 1 tsp Fennel Seeds
 1 tsp Cumin Seeds
 1 Inch Of Cinnamon Stick
 4 Nos Of Cloves
 1 No Of Bay Leaf
 1 No Of Star Anise
 1 No Of Black Cardamom
 1 Bit Of Nutmeg
 10 Nos Of Dried Red Chili
 1 tbsp Red Chili Powder
 ½ tsp Amchur Powder
 1 tbsp Grated Dried Coconut
For The Lahsun Ki Chutney
 1 tsp Amchur Powder
 15 Nos Of Red Chili (kashmiri mirch)
 1 tsp Sugar
 10 Nos Of Garlic Cloves
 1 tbsp Roasted Peanuts
 1 tbsp Red Chili Powder
 Required Amount Of Salt
For The Dates Tamarind Chutney
 10 Nos Of Dates (deseeded & soaked)
 1 tsp Tamarind (soaked in hot water)
For The Masala Peanuts
 5 tbsp Roasted Peanuts
 1 tsp Red Chili Powder
 1 tbsp Lemon Juice
 A Pinch Of Salt (kaala namak)
 1 tsp Groundnut Oil
Main Ingredient
 5 Nos Of Pav
For The Garnishing
 A Bunch Of Coriander Leaves
 ½ Cup Of Chopped Onion
 ½ Cup Of Sev
 ¼ Cup Of Pomegranate
Make The Potato Filling:
1

Heat a wok and tip in a little oil and add the measured quantity of boiled potatoes and mash them well. Also tip in the measured quantities of finely chopped onion, pomegranate and fresh coriander leaves.

2

Sprinkle some sev and masala peanuts along with a pinch of black salt and mix them altogether with a little oil or butter and let it saute for a minute or two. Turn off the flame and transfer the ingredients to a large bowl.

Prepare The Da Beli Masala Powder:
3

Heat the wok again and throw in the measured quantities of coriander seeds along with the sesame seeds and black peppercorns. Let the flame be in low-medium mode.

4

Stir in some fennel seeds and cumin seeds along with some dried red chilies and grated coconut. Add in a little red chili powder too for added flavor.

5

Let the flame continue to be in low-medium flame throughout and now add in the aromatic spices one by one (cloves, bay leaf, black cardamom, nutmeg, anise and cinnamon).

6

Finally add the amchur powder and rustle up altogether. When the whole mixture turns aromatic and crispy just turn off the stove and keep aside for a while.

7

When it cools down, drop it in a blender and make a coarse powder out of it. Now the dabeli masala powder is ready.

Fix Up The Lashun Ki Chutney:
8

Soak 10-15 dried red chilies in hot water and let it remain for fifteen minutes at least.

9

After it cools down, drop it in a blender along with some garlic cloves.

10

Also add a teaspoon of sugar and a tablespoon of peanuts to it. Similarly sprinkle in a tablespoon of red chili powder and a teaspoon of amchur powder along with the required salt. Blend it altogether into a fine paste and now the yummy lashun ki chutney is ready.

Whisk the Date Tamarind Chutney
11

Drop in the measured quantity of soaked tamarind and dates in a blender and make a fine paste out of it.

12

Transfer it to a bowl and keep aside.

13

The simple yet delicious dates tamarind chutney is ready now.

Toss The Masala Peanuts
14

Heat a pan and just after a second or two toss over the measured quantity of peanuts and stir in. Tip in one or two pinches of kaala namak and follow it up with a teaspoon of kashmiri lal mirch.

15

Let it get roasted in high flame for two or three minutes and when it turns aromatic just turn off the flame and squeeze a lemon with a nice tilt.

Stuff The Pav
16

Take a pav and gently slice it partially and smear the lashun ki chutney on one side using a butter knife. Similarly, apply the sweet chutney on the other side.

17

Fill up the pav with the tomato mixture with a large spoon and close it gently. Place it on a heated tawa and roast gently using a little ghee or butter preferably. When it turns golden brown flip to the other side and when it turns golden brown take it out and roll in on a plate of chopped onion, sev and coriander leaves.

18

Serve it hot with a cup of sizzling hot masala chai on a rainy noon.