Dabeli Recipe- Authentic Indian Street Food with Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Dabeli Recipe: Authentic Indian Street Food with Homemade Masala

Hey everyone! If you’ve ever wandered the bustling streets of India, especially Gujarat, you’ve probably stumbled upon the irresistible aroma of Dabeli. It’s a sweet, spicy, and tangy street food that’s completely stolen my heart – and my tastebuds! I first tried it on a trip to Kutch, and I’ve been trying to recreate that magic in my kitchen ever since. Today, I’m sharing my version, complete with a homemade Dabeli Masala that takes it to a whole new level. Trust me, you need this in your life!

Why You’ll Love This Recipe

This Dabeli recipe isn’t just about a delicious snack; it’s about experiencing a little piece of India. It’s a flavour explosion in every bite! The combination of the spicy-sweet masala, the soft pav, and the fresh toppings is just… chef’s kiss. Plus, making your own Dabeli Masala means you control the spice level and freshness. It’s surprisingly easy, and the results are SO worth it.

Ingredients

Here’s what you’ll need to make this Dabeli dream a reality:

• 1 tsp coriander seeds
• 0.5 tsp cumin
• 0.5 tsp fennel
• 0.5 tsp pepper
• 0.5 inch cinnamon
• 1 black cardamom pod
• 6 cloves
• 1 star anise
• 1 bay leaf
• 1 tsp sesame seed
• 2 tbsp dry coconut
• 3 dried red chillies
• 0.5 tsp turmeric
• 1 tsp aamchur (dry mango powder)
• 1 tsp sugar
• 0.5 tsp salt
• 2 tbsp tamarind chutney
• 0.25 cup water
• 2 tbsp oil
• 3 medium potatoes (boiled & mashed)
• 0.5 tsp salt (for potato mixture)
• 1 tbsp grated coconut
• 1 tbsp chopped coriander
• 2 tbsp sev (thin chickpea noodles)
• 2 tbsp pomegranate seeds
• 2 tbsp spiced peanuts
• 5 pav bread (dinner rolls)
• 5 tsp green chutney
• 5 tsp tamarind chutney
• 5 tsp chopped onion
• Butter, as needed

Ingredient Notes

Let’s talk ingredients! The Dabeli Masala is where the magic happens. Don’t skimp on toasting those spices – it really wakes up their flavour. I like to use a good quality, slightly tangy tamarind chutney.

Regional variations are common! Some people add a touch of ginger-garlic paste to the potato mixture. Pav bread can vary too; you want something soft and slightly sweet. And chutneys? Well, every family has their secret recipe! Feel free to adjust to your liking. Aamchur powder is key for that signature tangy flavour, but if you can’t find it, a squeeze of lemon juice will do in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the Dabeli Masala. Dry roast the coriander seeds, cumin, fennel, pepper, cinnamon, cardamom, cloves, star anise, bay leaf, sesame, coconut, and red chillies in a pan until they become fragrant. This usually takes about 5-7 minutes on medium heat.
2. Let the roasted spices cool completely. Then, grind them with turmeric, aamchur, sugar, and salt to a fine powder. This is your Dabeli Masala!
3. Now, for the filling. Heat oil in a kadai (or a deep pan). Add 3 tsp of the Dabeli Masala, tamarind chutney, and water. Cook for about 2 minutes, stirring constantly.
4. Add the mashed potatoes and salt. Mix well until everything is combined and heated through. Transfer this mixture to a plate and top with grated coconut, chopped coriander, sev, pomegranate seeds, and spiced peanuts.
5. Time for the pav! Slit the pav buns horizontally, creating a pocket. Spread green chutney on one side and tamarind chutney on the other.
6. Stuff the pav with the potato mixture and chopped onions. Toast them in butter on a flat griddle until golden brown and slightly crispy.
7. Finally, roll the toasted pav in sev and serve immediately! Seriously, don’t wait – they’re best enjoyed fresh.

Expert Tips

• Spice Level: Adjust the number of red chillies in the Dabeli Masala to control the heat.
• Potato Consistency: Make sure your mashed potatoes aren’t too watery. If they are, add a tablespoon of roasted besan (gram flour) to bind them.
• Toasting the Pav: Don’t be shy with the butter! It’s what gives the pav that lovely golden colour and crispy texture.

Variations

• Vegan Dabeli Adaptation: Skip the butter for toasting the pav, and use a vegan-friendly bread.
• Gluten-Free Pav Options: Use gluten-free pav bread or serve the potato mixture with a side of gluten-free crackers.
• Spice Level Adjustments: My family loves it spicy, so I often add a pinch of cayenne pepper to the masala.
• Navratri/Festival Adaptations: During fasting periods, you can skip the potatoes and use sabudana (tapioca pearls) instead.

Serving Suggestions

Dabeli is fantastic on its own, but it’s even better with a side of crunchy papdi (Indian crackers) or a cooling glass of chaas (buttermilk). A simple onion and lemon wedge also adds a nice touch.

Storage Instructions

You can store the Dabeli Masala in an airtight container at room temperature for up to a month. The potato mixture is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 2 days. Reheat thoroughly before serving.

FAQs

What is the origin of Dabeli?

Dabeli originated in the Kutch region of Gujarat, India. It’s believed to have been created as a quick and affordable snack for labourers.

Can I make the Dabeli Masala in advance?

Absolutely! Making the masala ahead of time is a great way to save time. It actually allows the flavours to meld together even more.

How long will it keep?

The Dabeli Masala will keep in an airtight container for up to a month at room temperature.

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

I prefer using starchy potatoes like Yukon Gold or Russet. They mash up beautifully and give the filling a nice texture.

Can I use store-bought Dabeli Masala?

You can, but homemade is always best! You have complete control over the ingredients and spice level.

What are some good accompaniments to serve with Dabeli?

Crunchy papdi, chaas (buttermilk), and a simple onion and lemon wedge are all great choices.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I can’t wait to hear from you!