How to make kacchi dabeli recipe

Dabeli recipe

About dabeli recipe

Dabeli is a popular street food from Gujarat. It is eaten as a snack in the evening. Dabeli is a pav (bread) filled with spices, chutneys, and various ingredients. Although it may look similar to the Mumbai-style vada pav, its texture is quite different. I have provided step-by-step photos for making dabeli, which you can follow to prepare a very tasty dabeli. As far as Gujarati cuisine is concerned, these dishes are known for their unique taste and flavor, making them stand out.

Whether it’s Khaman Dhokla, Dabeli, or Undhiyu, Gujarati dishes are known for their distinct flavors. There is often a misconception that making dabeli at home might be difficult because it requires many ingredients. However, if you have all the ingredients available, you can make a delicious dabeli in no time. Making dabeli is very easy and doesn’t require following any special tips or instructions. If you are a fan of spicy food, just make a tangy dabeli, enjoy it, and share it with others. The one essential ingredient needed when making dabeli is dabeli masala, which is also available in the market.

And if you prefer, you can also prepare the dabeli masala at home. The homemade dabeli masala can be stored for one to two months. One thing to keep in mind is that the pav (bread) you use should be fresh. Additionally, you can choose the size of the pav according to your appetite. Different sizes of pav are easily available in the market. As for the nutritional value of dabeli, it may not provide significant nutrients for the body, but it definitely satisfies the taste buds. Dabeli masala can not only be used to make dabeli but also in pav bhaji, vada pav, and other snacks. I believe that with this simple and tangy recipe, you can now make dabeli at home instead of buying it from outside.

And that too in the exact market style. It’s the tangy flavor of dabeli that makes it my absolute favorite. If I had to choose between vada pav and dabeli, I would definitely prefer to eat dabeli. So, let’s start making the tangy Gujarati dabeli together. If you liked my post, I request you to click on the link below to read more such recipes.

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About daabeli recipe

Ingredients  

How to make dabeli

How to make masala peanuts

Tips and FAQ

Ingredients

Dabeli Masala

Cumin (Jeera) – 2 tsp

Fennel (Saunf) – 2 tsp

Kashmiri Red Chili Powder – 1 tsp

Whole Red Chilies – 2

Regular Red Chili Powder – 1 ½ tsp

Cinnamon (Dalchini) – 1-inch piece

Cloves (Laung) – 4

Star Anise (Chakra Phool) – 1

Mace (Javitri) – 1

Black Cardamom (Badi Elaichi) – 2

Green Cardamom (Chhoti Elaichi) – 2

Black Pepper (Kali Mirch) – 6-8

Coriander Seeds (Sabut Dhania) – 4 tsp

Coconut (Nariyal) – 4 tsp

Salt – to taste

Dry Mango Powder (Amchur) – 1 tsp

Turmeric (Haldi) – ½ tsp

Coriander Powder (Dhania Powder) – 1 tsp

For Potato Masala

Boiled Potatoes – ½ kg

Green Chilies – 2

Fresh Coriander (Hara Dhania)

Cumin (Jeera) – ½ tsp

Asafoetida (Hing) – ½ tsp

Salt – to taste

For Dabeli

Pav (Bread)

Pomegranate Seeds (Anar ke Dane)

Plain Sev (Fiki Seve)

Green Chutney

Tamarind Chutney (Imli ki Chutney)

Peanuts (Mungfali)

Butter – for taste

Fresh Coriander (Hara Dhania)

Oil – 4 tbsp

How to make dabeli

To make dabeli, first prepare the dabeli masala. Take a non-stick pan and add all the spices. Turn on the gas flame and roast the spices for 5 to 10 minutes. Let the roasted spices cool down. Now, take a mixer jar and grind all the ingredients to make the dabeli masala.

Next, take a pressure cooker, add potatoes, salt, and water, and cook for 3 to 4 whistles. Turn off the gas flame and let the cooker cool down. Peel the potatoes and mash them well using a masher.

Now, take a non-stick pan, heat some oil, and add 3-4 tbsp of the dabeli masala. Lower the flame and cook the masala for 1 to 2 minutes. Add the mashed potatoes to the pan and mix well. Add a little water and let the potatoes cook on low heat for 4 to 5 minutes. Taste the mixture, and if you feel that salt or red chili powder is less, adjust it according to your taste. Add chopped green chilies and fresh coriander, mix again, and turn off the gas. The aloo masala for dabeli is ready.

Now, let’s make the dabeli. Take pav (bread) and cut it in half using a knife. Spread one spoonful of tamarind chutney and green chutney on it. After applying the chutney, fill the pav with the aloo masala. Add peanuts, pomegranate seeds, and plain sev. Close the pav properly.

Take a non-stick tawa, apply butter on it, and spread it evenly. Place the prepared dabeli pav on the tawa and toast it well on both sides. Once done, turn off the gas. Serve the hot dabeli with tamarind chutney, green chutney, or garlic chutney.

How to make masala peanuts

To make masala peanuts, first soak the raw peanuts in salt water for 3 to 4 hours. After that, remove them from the water and let them dry for a while. Take a heavy-bottomed iron pan, add the dried peanuts, and roast them until all the moisture is gone. Once the peanuts are roasted, turn off the gas flame and let them cool down. Now, add dabeli masala to the peanuts and mix well. The masala peanuts are now ready to be used in dabeli.

Tips

If you prefer, you can also buy masala peanuts from the market.

You can adjust the quantity of all the spices according to your taste.

If you like, you can add cumin (jeera) and asafoetida (hing) to the hot oil before adding the dabeli masala. Since we’ve already included cumin in the dabeli masala, we’re skipping it here, but you can add it to the oil for extra flavor if you wish.

FAQ

Yes, it is necessary to roast the spices before grinding them for dabeli masala. Roasting the spices helps remove the moisture, which in turn increases their shelf life. It also reduces the chances of any fungus or bacteria developing.

While you can buy dabeli masala from the market easily at any grocery store, roasting the spices before grinding them at home enhances the flavor and makes the masala fresher. So, if you’re preparing dabeli masala at home, roasting the spices is an essential step.

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