Dabeli Recipe | Kacchi Dabeli | Dabeli Masala
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4.6
58 reviews
Excellent
Dabeli Recipe | Kacchi Dabeli | Dabeli Masala
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Dabeli is a savory Indian street food featuring a spiced potato filling with tangy and spicy elements, stuffed inside roasted pav or burger buns. The filling combines mashed potatoes seasoned with dabeli masala, cumin, onions, and tamarind chutney, accented by coconut and pomegranate seeds. The dish is garnished with roasted peanuts, fresh coriander, sev, and chutneys to add varied textures and flavors. This recipe also includes preparation of homemade dabeli masala and a red chili garlic chutney, contributing to its distinctive taste.
Description
The Dabeli Recipe presented here includes making the essential dabeli masala by dry roasting whole spices and grinding them into a powder, which lends a warm, aromatic base to the potato filling. The potato stuffing is quick-cooked with spices, tamarind chutney, coconut, onions, and pomegranate seeds to create a balanced blend of spicy, sweet, and tangy flavors.
The red chili garlic chutney, prepared by soaking red chilies and blending them with garlic, lemon juice, and salt, adds fresh heat and brightness. The stuffed pav buns are roasted lightly with butter or oil, providing a crisp exterior that contrasts well with the moist and flavorful potato filling.
Dabeli is often served as a snack or light meal and can be customized by changing chutneys or garnishes like using coriander mint chutney or spiced peanuts. These variations allow it to suit different spice preferences and flavor profiles.
Ready-made dabeli masala is available commercially, and pav bhaji masala can be used as an alternative spice mix. Adjusting the peanuts to a spiced variation increases heat and depth. The layered combination of textures—from the soft bun to crunchy peanuts and sev—defines this dish.
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Ingredients
For the dabeli masala
- 1 dried red chilli
- 1 teaspoon coriander seeds or ½ teaspoon coriander powder
- ½ inch cinnamon
- 2 to 3 cloves
- ½ teaspoon cumin seeds
For the red chilli garlic chutney
- 1 to 2 red chilies (seeds and stalks removed), soaked in hot water for 20 to 30 minutes
- ⅓ cup garlic peeled and roughly chopped, cloves
- ½ tablespoon lemon juice
- salt to taste
For potato filling
- 3 potato medium-sized) - boiled, peeled and mashed
- ⅓ cup onion finely chopped
- 2 teaspoons dabeli masala
- 1 pinch asafoetida (hing)
- ½ teaspoon cumin seeds
- 2 tablespoons tamarind chutney
- 2 to 3 tablespoons coconut fresh or desiccated, optional, grated
- 2 to 3 tablespoons pomegranate seeds
- 2 to 3 tablespoons Coriander leaves cilantro, chopped
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons water - optional
- salt
For serving dabeli
- 4 to 5 pav bread or burger buns, sliced in equal halves and lightly roasted in some butter or oil
- ¼ cup peanuts roasted
- ¼ cup Coriander leaves cilantro, chopped
- ¼ cup sev - finer variety
- ¼ cup pomegranate arils
- chilli garlic chutney (prepared as mentioned in the recipe), as needed
- tamarind chutney - as required
Instructions
Making dabeli masala powder
- Dry roast the red chili, cumin, cloves, cinnamon and coriander seeds in a small frying pan or skillet until fragrant and lightly toasted.
- Transfer to a plate and set aside to cool.
- When cooled, add all the ingredients in a dry grinder or coffee-grinder.
- Grind to a fine powder. Set aside.
Preparing the red chilli garlic chutney
- Remove the stems and seeds from 1 to 2 dry red chillies. Soak the chillies in hot water for 20 to 30 minutes. When the chillies soften, drain the water.
- In a small mixer-grinder or blender, add the soaked red chilies, garlic, lemon juice and salt. Grind or blend to a fine and smooth paste.
- Add water if needed while blending. Keep aside.
Making potato stuffing
- Boil the potatoes in a pressure cooker or Instant pot or in a pan on the stovetop with water until fork tender.
- Peel and mash them. Set aside.
- In a frying pan or wok(kadai), heat oil. Add cumin seeds and let them crackle.
- Then add chopped onions and fry the onions till they become soft.
- Add asafoetida/hing and fry for a few seconds on a low heat.
- Add the sweet Tamarind chutney to the onions and mix well.
- Add the mashed potatoes and again stir to combine to get an even mixture.
- Add the prepared dabeli masala powder to the mashed potatoes. Mix well and add salt.
- Cook for 2 to 3 minutes stirring the mixture often.
- If the mixture looks a little dry then add 1 or 2 tablespoons of water. When done, spread the potato filling on a plate.
- Sprinkle some grated coconut on the potato filling.
- Add chopped coriander leaves on top.
- Next add pomegranate seeds or grapes or both. Keep the potato filling aside.
Making dabeli
- Assemble all the ingredients mentioned under the list "For Serving Dabeli" in one place.
- Apply the sweet tamarind chutney on one halve of the pav or burger bun and the red garlic chutney on the other halve.
- Take a portion of the potato filling and place it on top of one of the halves of the pav or bun.
- Add some chopped onions and coriander leaves
- Top it up with some roasted peanuts and pomegranate seeds.
- Sprinkle some dabeli masala also. Lastly top it with sev.
- Cover with the other halve of pav or bun.
- Prepare the remaining dabeli pav in the same way and serve warm.
Notes
- Substitute red garlic chutney with coriander mint or coriander chutney as desired.
- Ready dabeli masala powder can be used instead of homemade for convenience.
- Pav bhaji masala is a workable alternative spice mix.
- Spiced or masala peanuts offer a hotter variation compared to plain roasted peanuts.
Nutrition Information
Show Details
Serving
2g
Calories
327kcal
(16%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Sodium
713mg
(30%)
Potassium
878mg
(19%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
3080IU
(62%)
Vitamin B1 (Thiamine)
0.3mg
Vitamin B2 (Riboflavin)
0.3mg
Vitamin B3 (Niacin)
5mg
Vitamin B6
1mg
Vitamin C
37mg
(41%)
Vitamin E
6mg
Vitamin K
20µg
Calcium
131mg
(13%)
Vitamin B9 (Folate)
54µg
Iron
5mg
(28%)
Magnesium
76mg
(19%)
Phosphorus
179mg
Zinc
1mg
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 327kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 713mg | 30% |
| Potassium | 878mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 3080IU | 62% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.3mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 37mg | 41% |
| Vitamin E | 6mg | |
| Vitamin K | 20µg | |
| Calcium | 131mg | 13% |
| Vitamin B9 (Folate) | 54µg | |
| Iron | 5mg | 28% |
| Magnesium | 76mg | 19% |
| Phosphorus | 179mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
58 reviews
Excellent
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