Dabeli Recipe- Potato & Pomegranate Pav with Spicy Masala

Last Updated on 2 months by Neha Deshmukh

Dabeli Recipe: Potato & Pomegranate Pav with Spicy Masala

Hello friends! If you’ve ever wandered the bustling streets of Gujarat, India, you’ve probably stumbled upon the irresistible aroma of Dabeli. This isn’t just a snack; it’s a flavour explosion! I first tried Dabeli during a trip to Kutch, and I was instantly hooked. It’s sweet, spicy, tangy, and utterly delicious. Today, I’m so excited to share my version of this iconic street food with you. Get ready to make some seriously good Dabeli!

Why You’ll Love This Recipe

This Dabeli recipe brings the vibrant tastes of India right to your kitchen. It’s a delightful combination of spiced potato filling, sweet and tangy chutneys, crunchy toppings, and soft, buttery pav. It’s perfect for a quick lunch, a satisfying snack, or even a fun party appetizer. Plus, it’s surprisingly easy to make once you have the Dabeli Masala ready!

Ingredients

Here’s what you’ll need to create this magic:

• 3 medium potatoes
• 2 tablespoons oil
• ½ teaspoon cumin seeds
• ½ cup finely chopped onions
• 1 pinch asafoetida (hing)
• 2 tablespoons tamarind chutney
• 2 teaspoons Dabeli Masala
• Salt to taste
• ½ cup grated coconut
• 2-3 tablespoons chopped coriander leaves
• 2-3 tablespoons pomegranate pearls or grapes
• Buns or pav, as needed
• Butter or oil, as needed
• 1 dried red chili
• ½ teaspoon cumin seeds
• 2-3 cloves
• ½ inch cinnamon
• 1 teaspoon coriander seeds
• 1-2 dried red chilies
• ½ cup garlic cloves
• ½ tablespoon lemon juice
• Sev (fried gram flour vermicelli), as needed
• Roasted peanuts, as needed

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Dabeli Masala: This is key to the authentic Dabeli flavour. You can find it at Indian grocery stores, or easily make your own (see instructions in the recipe!). It’s a blend of spices that’s truly special.
• Asafoetida (Hing): Don’t skip this! It adds a unique savoury depth. A little goes a long way. If you’re new to hing, start with a tiny pinch.
• Pav/Buns: Soft, fluffy pav is traditional. Look for them at Indian grocery stores. Regular burger buns can work in a pinch, but the texture won’t be quite the same.
• Chutney Sweetness/Spice: Tamarind chutney sweetness varies. Adjust to your liking! The red chili garlic chutney can also be made milder or spicier by adjusting the number of chilies. Some families prefer a sweeter chutney, while others like a real kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare Dabeli Masala: First, let’s make the masala. Dry roast the red chili, cumin seeds, cloves, cinnamon, and coriander seeds in a pan until fragrant. Let them cool completely, then grind them into a fine powder. Set aside.
2. Make Red Chilli Garlic Chutney: Soak the dried red chilies in warm water for about 15-20 minutes. Drain and blend them with the garlic cloves, lemon juice, and salt into a smooth paste.
3. Cook the Potato Filling: Boil the potatoes until tender, then mash them well. Heat the oil in a pan, add the cumin seeds and let them splutter. Add the chopped onions and asafoetida, and sauté until golden brown. Now, add the tamarind chutney, mashed potatoes, Dabeli Masala, and salt. Cook for 2-3 minutes, stirring constantly.
4. Add the Goodies: Take the pan off the heat and mix in the grated coconut, chopped coriander leaves, and pomegranate pearls (or grapes) into the potato filling.
5. Toast the Pav: Slice the pav buns in half. Spread a little butter or oil on the cut sides and lightly roast them on a skillet until golden brown and slightly crispy.
6. Assemble the Dabeli: Spread a generous layer of tamarind chutney and red chili garlic chutney on both halves of the toasted pav. Fill with the potato mixture, then top with chopped onions, roasted peanuts, pomegranate pearls, and a generous sprinkle of sev. Cover with the other pav half and enjoy immediately!

Expert Tips

• Don’t overcook the potatoes – you want a nice, fluffy texture.
• Roasting the pav adds a lovely flavour and texture.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a more intense flavour, let the potato filling sit for at least 30 minutes before assembling the Dabeli.

Variations

• Vegan Dabeli Adaptation: Simply use vegan butter for toasting the pav and ensure your tamarind chutney doesn’t contain any honey.
• Gluten-Free Pav Options: Use gluten-free burger buns or serve the potato filling as a side dish with a salad.
• Spice Level Adjustments: Reduce the number of red chilies in the chutney for a milder flavour, or add more for extra heat.
• Festival Adaptations (Navratri, Diwali): Dabeli is a popular snack during festivals. You can make a larger batch of the filling and assemble the Dabeli as needed.

Serving Suggestions

Dabeli is best enjoyed fresh! Serve it with a side of crunchy papdi (Indian crackers) or a cooling raita (yogurt dip). It also pairs well with a cup of masala chai.

Storage Instructions

The potato filling can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before assembling the Dabeli. The Dabeli Masala can be stored in an airtight container at room temperature for several months.

FAQs

What is Dabeli Masala and where can I find it?

Dabeli Masala is a special spice blend used in Dabeli. You can find it at most Indian grocery stores. If you can’t find it, you can easily make your own using the recipe above!

Can I make the Dabeli filling ahead of time?

Yes, absolutely! Making the filling ahead of time saves a lot of time when you’re ready to assemble the Dabeli. Just store it in an airtight container in the refrigerator.

What is the best type of pav to use for Dabeli?

Traditional pav is the best choice – it’s soft, fluffy, and slightly sweet. But burger buns can work if you can’t find pav.

Can I adjust the spice level of the red chili garlic chutney?

Definitely! Adjust the number of red chilies to your liking. You can also remove the seeds from the chilies for a milder flavour.

How can I make Dabeli healthier?

Use whole wheat pav, reduce the amount of butter used for toasting, and add more vegetables to the potato filling.

Enjoy making this delicious Dabeli recipe! I hope it brings a little bit of Gujarat’s vibrant flavours to your home. Let me know how it turns out in the comments below!