dabeli recipe | dhabeli recipe | how to make kacchi dabeli with a detailed photo and video recipe. an extremely popular gujarati street food snack recipe made with indian pav bread and stuffed with a unique blend of masala. the recipe looks very similar to the maharashtrian vada pav snack but has a combination of taste and flavours in it. generally, dhabeli snack is consumed as an evening snack with a cup of tea or coffee, but can also be consumed for morning breakfast and noon lunch.
well, to be honest, many have an assumption about dabeli recipe, that it is one of the complex recipes to be prepared at home. i would totally disagree to that assumption. i may agree to the point that it may one of the lengthiest recipe to prepare, but if you have all the things ready, you can assemble and serve within minutes. i am basically referring to the way the street vendors prepare and serve. they have the stuffing, chutney, sev and bread ready and they just assemble and roast it whenever they get an order. however, if you are preparing all the ingredients in a stretch, it can be overwhelming especially for beginners and novice cook. as an alternative, you may cook the stuffing overnight and start the others like peanut masala and assembling whenever you require it. this should certainly lower the complexity and also the achievability.
anyway, i would like to add some more tips, suggestions and variations to this popular kacchi dabeli recipe. firstly, i would like to highlight the fact that the bread is key for this recipe. you may need to very careful in selecting a fresh and soft bread for this recipe. moreover choose the size of pav as per your appetite, so that it does match with your stuffing. secondly, the stuffing should remain fresh for a minimum of 3-4 days when refrigerated. you may store it in an airtight container to preserve the flavour and freshness of it. lastly, the dabeli masala prepared for this recipe may be stored for months. also, you may use it for a number of other street food recipes to spice it up. you may add it to pav bhaji, vada pav, misal pav and also to chaat recipes.
finally, i request you to visit my other indian street food recipes collection with this pots of dabeli recipe. it includes my other related street food recipes like aloo chana chat, dahi papdi chaat, suji ka pizza on tawa, chur chur naan, pani puri, peanut sundal, aloo ke kabab, aloo paneer tikki, soya fried rice, chilli paneer. further to these i would also like to highlight my other indian recipe categories like,
dabeli video recipe:
recipe card for dhabeli recipe:
dabeli recipe | dhabeli recipe | how to make kacchi dabeli
Ingredients
for dabeli masala powder:
- 1 tsp coriander seeds
- ½ tsp cumin
- ½ tsp fennel / saunf
- ½ tsp pepper
- ½ inch cinnamon
- 1 pod black cardamom
- 6 clove
- 1 star anise
- 1 bay leaf
- 1 tsp sesame seed
- 2 tbsp dry coconut
- 3 dried red chilli
- ½ tsp turmeric
- 1 tsp aamchur
- 1 tsp sugar
- ½ tsp salt
for aloo mixture:
- 2 tbsp tamarind chutney
- ¼ cup water
- 2 tbsp oil
- 3 potato / aloo, boiled & mashed
- ½ tsp salt
- 1 tbsp coconut, grated
- 1 tbsp coriander, finely chopped
- 2 tbsp sev
- 2 tbsp pomegranate
- 2 tbsp spiced peanut
for serving:
- 5 pav
- 5 tsp green chutney
- 5 tsp tamarind chutney
- 5 tsp onion, finely chopped
- butter, for toasting
Instructions
dabeli masala preparation:
- firstly, in a pan take 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 pod black cardamom and 6 clove.
- also, add 1 star anise, 1 bay leaf, 1 tsp sesame seed, 2 tbsp dry coconut and 3 dried red chilli.
- dry roast on low flame until the spices turn aromatic.
- cool completely, and transfer to a small mixi jar.
- add ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar and ½ tsp salt.
- blend to a fine powder and dabeli masala is ready. keep aside.
aloo mixture preparation:
- firstly, in a large kadai heat 2 tbsp oil.
- now take 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water.
- mix well making sure there are no lumps. pour in the masala mixture into the hot oil.
- cook for 2 minutes or until it turns aromatic.
- further, add 3 potato, ½ tsp salt and mix well.
- mash and mix making sure everything are well combined.
- transfer the mixture into a plate.
- top with 1 tbsp coconut, 1 tbsp coriander, 2 tbsp sev, 2 tbsp pomegranate and 2 tbsp spiced peanut.
assembling dabeli:
- firstly, slit the pav in the centre and spread 1 tsp green chutney on one side of pav and 1 tsp of tamarind chutney on another side.
- stuff in prepared aloo dabeli mixture into the pav.
- also stuff in 1 tsp of onion and aloo dabeli mixture.
- now toast the pav in butter making sure both sides turn slightly golden brown.
- finally, roll the dabeli into sev and serve immediately.
how to make dabeli with step by step photo:
dabeli masala preparation:
- firstly, in a pan take 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 pod black cardamom and 6 clove.
- also, add 1 star anise, 1 bay leaf, 1 tsp sesame seed, 2 tbsp dry coconut and 3 dried red chilli.
- dry roast on low flame until the spices turn aromatic.
- cool completely, and transfer to a small mixi jar.
- add ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar and ½ tsp salt.
- blend to a fine powder and dabeli masala is ready. keep aside.
aloo mixture preparation:
- firstly, in a large kadai heat 2 tbsp oil.
- now take 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water.
- mix well making sure there are no lumps. pour in the masala mixture into the hot oil.
- cook for 2 minutes or until it turns aromatic.
- further, add 3 potato, ½ tsp salt and mix well.
- mash and mix making sure everything are well combined.
- transfer the mixture into a plate.
- top with 1 tbsp coconut, 1 tbsp coriander, 2 tbsp sev, 2 tbsp pomegranate and 2 tbsp spiced peanut.
assembling dabeli:
- firstly, slit the pav in the centre and spread 1 tsp green chutney on one side of pav and 1 tsp of tamarind chutney on another side.
- stuff in prepared aloo dabeli mixture into the pav.
- also stuff in 1 tsp of onion and aloo dabeli mixture.
- now toast the pav in butter making sure both sides turn slightly golden brown.
- finally, roll the dabeli into sev and serve immediately.
notes:
- firstly, you can prepare the masala powder in large quantity and store in an airtight container.
- also, stuff the aloo mixture and toast just before serving.
- additionally, adding sugar to masala powder will enhance the flavour.
- finally, dabeli recipe tastes great when sweetness, spiciness and tanginess are well balanced.