Kashmiri Dabeli Recipe- Spicy Potato & Peanut Street Food

Last Updated on 2 months by Neha Deshmukh

Kashmiri Dabeli Recipe – Spicy Potato & Peanut Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, especially in Gujarat and Maharashtra, you’ve probably stumbled upon the irresistible aroma of Dabeli. It’s a symphony of sweet, spicy, and tangy flavors packed into a soft bun – and trust me, it’s amazing. I first tried Dabeli during a trip to Mumbai, and I was instantly hooked. I spent the next few weeks trying to recreate the magic in my own kitchen, and after a lot of experimenting, I think I’ve finally nailed it! Today, I’m so excited to share my Kashmiri Dabeli recipe with you.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of Indian street food heaven. Dabeli is a delightful explosion of textures and tastes. The soft, slightly sweet bun gives way to a spicy potato filling, crunchy peanuts, and a burst of fresh pomegranate. It’s a little messy, totally satisfying, and guaranteed to become a new favorite. Plus, it’s surprisingly fun to make!

Ingredients

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

• 20 whole dried Kashmiri red chilies
• 10 garlic cloves
• 2 teaspoons kosher salt (about 10g)
• 1 cup hot water (240ml)
• 1 tablespoon oil (15ml)
• 2 large russet potatoes (about 500g)
• 1 tablespoon oil (15ml)
• 1 to 2 tablespoons dabeli masala (15-30g)
• 1 tablespoon lemon juice (15ml)
• 1.5 teaspoon kosher salt (7.5g)
• 1 teaspoon oil (5ml)
• 0.5 cup peanuts (about 75g)
• 0.5 teaspoon Kashmiri red chili powder (2.5g)
• 0.5 teaspoon chaat masala (2.5g)
• 0.5 teaspoon kosher salt (2.5g)
• 0.25 cup onion, finely chopped (about 30g)
• 0.25 cup pomegranate seeds or grapes, halved (about 30g)
• 2 tablespoons cilantro, chopped (about 10g)
• 0.5 cup thin sev (about 50g)
• 0.5 cup date tamarind chutney (120ml)
• 10 Ladi Pav or dinner rolls
• Butter for cooking

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Dabeli is perfect:

Dried Kashmiri Red Chilies: These chilies aren’t just about heat; they bring a beautiful deep red color and a slightly fruity flavor. You can find them at most Indian grocery stores. If you can’t find them, you can substitute with other dried red chilies, but the color won’t be quite as vibrant.

Dabeli Masala: This is the heart and soul of Dabeli! It’s a blend of spices that varies from region to region. You can find pre-made Dabeli Masala at Indian grocery stores, or you can try making your own (there are tons of recipes online!). I personally love the MDH brand.

Ladi Pav: These are the soft, slightly sweet buns traditionally used for Dabeli. They’re essential for the authentic experience. If you can’t find them, soft dinner rolls are a good substitute, but try to find ones that are slightly sweet.

Peanuts: Roasting the peanuts is crucial! It brings out their nutty flavor and makes them wonderfully crunchy. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Red Chutney: Soak the dried Kashmiri red chilies in 1 cup of hot water for about 20 minutes. Once softened, drain the water and blend the chilies with the garlic cloves and 2 teaspoons of salt until you have a smooth paste. Set aside.
2. Roast the Peanuts: Heat 1 tablespoon of oil in a pan over medium heat. Add the peanuts and roast, stirring frequently, until they are golden brown and crunchy. Sprinkle with ½ teaspoon Kashmiri red chili powder, ½ teaspoon chaat masala, and ½ teaspoon salt. Cool completely and set aside.
3. Prepare the Potato Filling: Pressure cook the potatoes until they are tender. Peel and mash them well. In a separate pan, heat 1 tablespoon of oil. Add the mashed potatoes, 1-2 tablespoons of dabeli masala, 1 tablespoon of lemon juice, and 1.5 teaspoons of salt. Mix well and cook for a few minutes until everything is combined.
4. Assemble the Dabeli: Slice the Ladi Pav (or dinner rolls) horizontally, creating a pocket. Spread a generous amount of red chutney on one side and date tamarind chutney on the other. Fill with the potato mixture, roasted peanuts, chopped onions, pomegranate seeds (or grapes), and cilantro.
5. Cook the Dabeli: Heat a little butter on a flat pan or griddle. Dip the edges of the filled bun in the thin sev, coating them nicely. Place the Dabeli on the hot pan and cook for 2-3 minutes per side, until golden brown and crispy.

Expert Tips

• Don’t be shy with the chutney! It’s what gives Dabeli its signature flavor.
• Make sure the peanuts are completely cool before adding them to the filling. Warm peanuts will make the filling soggy.
• Press down on the Dabeli while it’s cooking to help it get nice and crispy.

Variations

Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper to the potato filling or use more Kashmiri red chili powder when roasting the peanuts.

Vegan Dabeli Adaptation: Simply use vegan butter for cooking and ensure your Dabeli Masala doesn’t contain any animal-derived ingredients.

Gluten-Free Dabeli Adaptation: Use gluten-free buns! There are some great gluten-free dinner roll options available now.

Festival Adaptations: During Navratri or Diwali, my family loves to add a sprinkle of grated coconut to the filling for a festive touch.

Serving Suggestions

Dabeli is best enjoyed hot off the pan! Traditionally, it’s served with a side of chopped onions and a sprinkle of sev. A cool glass of lassi or a refreshing Indian soda complements the spice perfectly.

Storage Instructions

Dabeli is best eaten fresh. However, you can store the individual components separately. The red chutney will last for about a week in the refrigerator. The potato filling can be stored for 2-3 days. Roasted peanuts stay fresh for about a week in an airtight container.

FAQs

What is Dabeli traditionally served with?

Traditionally, Dabeli is served with chopped onions and a generous sprinkle of sev.

Can I make the Dabeli chutney ahead of time? How long will it last?

Yes, you can! The red chutney will last for about a week in the refrigerator in an airtight container.

What is the best way to roast the peanuts for Dabeli?

Roast them in a pan over medium heat, stirring frequently, until they are golden brown and crunchy. Don’t overcrowd the pan!

Where can I find Dabeli Masala?

You can find Dabeli Masala at most Indian grocery stores. Online retailers also carry it.

Can I use a different type of potato for the filling?

Russet potatoes are ideal because they are fluffy and mash well. However, you can use Yukon Gold potatoes if you prefer.