Dabeli Masala Recipe- Homemade Spice Blend for Indian Frankie Rolls

Last Updated on 2 months by Neha Deshmukh

Dabeli Masala Recipe – Homemade Spice Blend for Indian Frankie Rolls

Hey everyone! If you’ve ever had a Dabeli – that incredibly flavorful, slightly sweet, and spicy Indian street food – you know you need to recreate it at home. And it all starts with the masala! I remember the first time I tried a Dabeli during a trip to Kutch, Gujarat – the explosion of flavors was unforgettable. Today, I’m sharing my go-to recipe for homemade Dabeli Masala, so you can bring that same magic to your kitchen. It’s a bit of a process, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This Dabeli Masala recipe isn’t just about flavor; it’s about control. Store-bought masalas are good in a pinch, but nothing beats the freshness and customization of making your own. You get to adjust the spice levels to exactly your liking, and honestly, the aroma while roasting the spices is heavenly! Plus, once you have this masala on hand, you’re only a few steps away from delicious Dabeli Frankie rolls any time you crave them.

Ingredients

Here’s what you’ll need to create this amazing spice blend:

• 3-4 Dry Red Kashmiri Chillies
• 1-2 teaspoon Red Chilly Powder
• ?? cup Grated Dry Coconut (about 1 cup packed)
• 1 tablespoon Sesame Seeds
• 2 Big Black Cardamom
• 2 inch Cinnamon Stick
• 2 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• ?? cup Coriander Seeds (about 1 cup)
• 2 Bay Leaves
• 4-5 Cloves
• 1 teaspoon Black Peppercorn
• ?? teaspoon Aamchoor (Mango Powder) (about 1-2 teaspoons)
• 2 Star Anise
• 1 teaspoon Black Salt
• 2-3 tablespoon Sugar
• 2 tablespoon Oil
• 8 Medium Potatoes
• 10-12 Ready Chapati

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Kashmiri Chillies: These are essential for that beautiful color and mild heat. Don’t skip them! If you can’t find them, you can substitute with other dried red chillies, but the color won’t be as vibrant.
• Black Cardamom (Badi Elaichi): This has a smoky, almost camphor-like flavor that’s totally unique. It’s different from green cardamom, so make sure you’re using the right one.
• Aamchoor (Mango Powder): This adds a lovely tanginess that balances the sweetness and spice. If you can’t find aamchoor, you can use lemon juice, but use it sparingly – about 1 teaspoon.
• Regional Variations: Spice blends vary a lot from family to family and region to region. Some people add dried ginger powder (sonth), while others include a pinch of turmeric. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to roast the whole spices. In a heavy-bottomed pan, add the coriander seeds, cumin seeds, fennel seeds, cloves, peppercorn, cinnamon stick, cardamom (both big and green), star anise, and bay leaves. Roast over medium heat until fragrant – this usually takes about 5-7 minutes. Keep stirring to prevent burning!
2. Remove the roasted spices from the pan and let them cool completely. This is important, as grinding warm spices can release too much oil.
3. Now, let’s roast the coconut, sesame seeds, and Kashmiri chillies. In the same pan, roast these until the coconut is golden brown and the chillies are slightly crisp. Again, watch carefully to avoid burning.
4. Combine the cooled whole spices with the roasted coconut, sesame seeds, and chillies.
5. Time to grind! Use a spice grinder or a powerful blender to grind the mixture into a coarse powder.
6. Add the black salt, red chili powder, and regular salt to the ground spices. Pulse a few times to combine.
7. Now, add the sugar and aamchoor powder. Pulse again until everything is well mixed.
8. Heat the oil in a small pan. Add the ground masala and sauté for a minute or two. This helps to bloom the flavors.
9. Finally, boil, peel, and grate the potatoes. Sauté them with a generous amount of the prepared Dabeli Masala. This is your filling!
10. Spread sweet tamarind chutney and spicy chili paste on the chapatis. Add the potato filling, chopped onions, pomegranate seeds, and spiced peanuts.
11. Roll the chapatis tightly into frankies.
12. Grill the frankies with a little butter until they’re crisp and golden brown. Serve immediately!

Expert Tips

• Cooling is Key: Seriously, let those spices cool completely before grinding. It makes a huge difference in the texture and flavor.
• Grind in Batches: If your spice grinder is small, grind the spices in batches to ensure even grinding.
• Taste as You Go: Don’t be afraid to taste the masala and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chapati and chutneys are also vegan-friendly.
• Spice Level Adjustment: Want it milder? Reduce the amount of red chili powder. Want it hotter? Add more! You can also use hotter varieties of chili. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Street Food vs. Home Style: Street-style Dabeli often includes a squeeze of lemon juice and a sprinkle of sev (crispy chickpea noodles) on top. Feel free to add those for a more authentic experience. My family prefers a simpler, home-style version with just the basic ingredients.

Serving Suggestions

Dabeli Frankie is best served hot, right off the grill. It’s perfect as a quick lunch, a satisfying snack, or even a light dinner. Serve with a side of raita (yogurt dip) to cool things down if you’ve made it extra spicy!

Storage Instructions

Store the Dabeli Masala in an airtight container in a cool, dark place. It will stay fresh for up to 3 months. You can also freeze it for longer storage – just make sure the container is freezer-safe.

FAQs

What is Dabeli Masala used for?

Dabeli Masala is the star ingredient in Dabeli Frankie, a popular Indian street food. It’s used to flavor the potato filling and adds a unique taste to the overall dish.

Can I adjust the sweetness in the Dabeli Masala?

Absolutely! The amount of sugar is a matter of personal preference. Start with 2 tablespoons and add more if you like it sweeter.

What’s the best way to store homemade Dabeli Masala?

Store it in an airtight container in a cool, dark place for up to 3 months, or freeze it for longer storage.

Can I use pre-ground spices instead of whole spices?

While you can use pre-ground spices, the flavor won’t be as vibrant. Whole spices have more essential oils, which release when roasted and ground.

What is Aamchoor and can I substitute it?

Aamchoor is dried mango powder, adding a tangy flavor. If you can’t find it, use lemon juice sparingly (about 1 teaspoon).

Enjoy making this delicious Dabeli Masala! Let me know in the comments how it turns out for you. Happy cooking!