Dabeli is a beloved Indian street food, originating from Gujarat, known for its spicy, tangy, and sweet flavors. It consists of a flavorful potato filling seasoned with Dabeli masala, tamarind-date chutney, and peanuts, all encased within a soft bun. The assembled snack is typically toasted on a griddle to achieve a crispy exterior, then garnished with sev (thin fried noodles), pomegranate seeds, and fresh coriander. This iconic dish offers a delightful explosion of tastes and textures, making it a popular and satisfying snack choice.
Here’s a detailed recipe to make Dabeli:
Ingredients:
For the Potato Filling:
- 4 medium-sized potatoes, boiled, peeled, and mashed
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 1 small onion, finely chopped
- 1/2 cup roasted peanuts, coarsely crushed
- 2 tablespoons Dabeli masala (available at Indian grocery stores)
- 2 tablespoons tamarind-date chutney
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
- Sev (thin fried noodles) for garnish
For Assembling:
- 8 pav (small Indian bread rolls)
- 4 tablespoons butter, softened
- Tamarind-date chutney
- Garlic chutney or red chili garlic chutney (optional)
- Pomegranate seeds (optional)
- Chopped fresh coriander leaves
Instructions:
Potato Filling:
- Prepare the Potato Mixture:
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves and chopped onions. Sauté until onions turn translucent.
- Add mashed potatoes and mix well.
- Add Dabeli masala, tamarind-date chutney, crushed peanuts, salt, and chopped coriander leaves. Combine everything thoroughly and cook for a few minutes until flavors meld. Set aside.
Assembling Dabeli:
- Prep the Pav (Bread Rolls):
- Slit the pav horizontally without cutting it all the way through. Spread some butter on the insides.
- Assemble the Dabeli:
- Spread a layer of tamarind-date chutney inside the pav.
- Optionally, spread garlic chutney or red chili garlic chutney for added spice.
- Place a generous amount of the prepared potato filling inside the pav.
- Garnish with a few pomegranate seeds (if using) and chopped coriander leaves.
- Press the pav gently to close.
- Roasting the Dabeli:
- Heat a flat pan or griddle. Place the assembled pav on the pan.
- Spread a little butter on the top side. Press gently and roast both sides until they turn golden brown and crisp.
- Serve:
- Once done, remove from the pan and sprinkle some sev on top.
- Serve hot with extra chutneys on the side.
Tips:
- Dabeli masala is a key ingredient. If you can’t find it, you can make a substitute using a blend of red chili powder, garam masala, coriander powder, and a pinch of cinnamon and cloves.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of masala or chutneys used.
- Pomegranate seeds add a tangy sweetness, but you can skip them if unavailable.
Enjoy your homemade Dabeli, a delightful fusion of flavors and textures, perfect for snacking or as an appetizer!
