Dabeli ( Mumbai Roadside Recipes )
Dabeli recipe with step by step photos. It is street food that originated in the Kutch region of Gujarat. Dabeli is also called as kutchi dabeli or kachchhi dabeli or kacchi dabeli. Its a very popular street snack and can be easily found in Mumbai as well as Gujarat.
Basically dabeli is a spicy, tangy and sweet potato filling inside a bun – more specifically the Indian bun – called as pav, drizzled with a spicy and sweet chutney and some pomegranate, grapes, onions and sev (fried gram flour vermicelli). Even though there were many dabeli stalls near my home in Mumbai, I never ever brought dabeli from these stalls.
INGREDIENTS
FOR DABELI MASALA POWDER:
- 1 tsp coriander seeds
- ½ tsp cumin
- ½ tsp fennel / saunf
- ½ tsp pepper
- ½ inch cinnamon
- 1 pod black cardamom
- 6 clove
- 1 star anise
- 1 bay leaf
- 1 tsp sesame seed
- 2 tbsp dry coconut
- 3 dried red chilli
- ½ tsp turmeric
- 1 tsp aamchur
- 1 tsp sugar
- ½ tsp salt
FOR ALOO MIXTURE:
- 2 tbsp tamarind chutney
- ¼ cup water
- 2 tbsp oil
- 3 potato / aloo, boiled & mashed
- ½ tsp salt
- 1 tbsp coconut, grated
- 1 tbsp coriander, finely chopped
- 2 tbsp sev
- 2 tbsp pomegranate
- 2 tbsp spiced peanut
FOR SERVING:
- 5 pav
- 5 tsp green chutney
- 5 tsp tamarind chutney
- 5 tsp onion, finely chopped
- butter, for toasting
INSTRUCTIONS
DABELI MASALA PREPARATION:
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firstly, in a pan take 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 pod black cardamom and 6 clove.
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also, add 1 star anise, 1 bay leaf, 1 tsp sesame seed, 2 tbsp dry coconut and 3 dried red chilli.
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dry roast on low flame until the spices turn aromatic.
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cool completely, and transfer to a small mixi jar.
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add ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar and ½ tsp salt.
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blend to a fine powder and dabeli masala is ready. keep aside.
ALOO MIXTURE PREPARATION:
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firstly, in a large kadai heat 2 tbsp oil.
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now take 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water.
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mix well making sure there are no lumps. pour in the masala mixture into the hot oil.
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cook for 2 minutes or until it turns aromatic.
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further, add 3 potato, ½ tsp salt and mix well.
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mash and mix making sure everything are well combined.
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transfer the mixture into a plate.
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top with 1 tbsp coconut, 1 tbsp coriander, 2 tbsp sev, 2 tbsp pomegranate and 2 tbsp spiced peanut.
ASSEMBLING DABELI:
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firstly, slit the pav in the centre and spread 1 tsp green chutney on one side of pav and 1 tsp of tamarind chutney on another side.
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stuff in prepared aloo dabeli mixture into the pav.
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also stuff in 1 tsp of onion and aloo dabeli mixture.
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now toast the pav in butter making sure both sides turn slightly golden brown.
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finally, roll the dabeli into sev and serve immediately.
Notes
- Instead of the red garlic chutney you can also use mint coriander chutney.
- Dabeli masala powder is easily available in the indian metros. So you could use ready dabeli masala.
- Other variation is to add pav bhaji masala instead of dabeli masala. The dabeli will still taste good.
- Lastly to add more spice, add spiced or masala peanuts instead of plain peanuts.
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