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Gujarati Dabeli

Gujarati Dabeli

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To Make Gujarati Dabeli At Home –A Spicy Street Food Delight
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How To Make
Gujarati Dabeli
At Home –A Spicy Street Food Delight

25 mins
Cooking Time
Easy
Difficulty
14
Ingredients
Veg + Dairy
Diet
Dabeli, also known as kutchi dabeli, is an iconic street food that hails from the Kutch region of Gujarat. The word dabeli literally means "pressed," referring to the way the pav (bun) is stuffed with a spicy, tangy potato mixture, chutneys, crunchy sev, and pomegranate seeds before being pressed together. It was invented in the 1960’s by a snack vendor in Mandvi, Gujarat, and this dish quickly gained popularity for its unique balance of flavours—sweet, spicy, tangy, and crunchy all in one bite. Today, it is a staple street food not just in Gujarat but across Maharashtra and many parts of India.

Ingredients

UNITSIngredients
3Medium-sized potatoes (boiled and mashed)
2 tbspDabeli masala (store-bought or homemade)
2 tbspTamarind-date chutney
2 tbspOil
1Small onion (finely chopped)
2 tbspRoasted peanuts
2 tbspPomegranate seeds
to tasteSalt
4Pav buns (ladi pav)
2 tbspButter (for toasting pav)
2 tbspGreen chutney (mint-coriander)
2 tbspTamarind-date chutney
½ cupSev
2 tbspFresh coriander leaves (finely chopped)

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Follow
Directions

Description - Step 1

Step 1: Prepare the Filling

  • Heat 2 tbsp oil in a pan. 

  • Add onions and sauté until translucent. 

  • Mix in dabeli masala and sauté for a minute. 

  • Add mashed potatoes, tamarind chutney, and salt. 

  • Cook for 3 to 4 minutes until well combined. 

  • Turn off the heat and mix in the roasted peanuts and pomegranate seeds.

Description - Step 2

Step 2: Toast the pav

  • Heat a tawa and apply butter to each pav. 

  • Lightly toast until golden on both sides.

Description - Step 3

Step 3: Assemble the dabeli

  • Slice each pav horizontally. 

  • Spread green chutney on one side and tamarind-date chutney on the other. Stuff with a generous portion of potato filling. 

  • Sprinkle sev, coriander, and a few extra pomegranate seeds inside and press gently to close.

Description - Step 4

Step 4: Final toast (Optional)

  • For extra crispness, toast the stuffed pav lightly on the tawa with butter for 1–2 minutes on each side.

Step 1
Step 1: Prepare the Filling
10 Minutes
Step 2
Step 2: Toast the pav
5 Minutes
Step 3
Step 3: Assemble the dabeli
10 Minutes
Step 4
Step 4: Final toast (Optional)
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve dabeli on a flat plate, ideally lined with a banana leaf or some parchment paper. Nestle the stuffed pavs right in the centre, and then sprinkle some sev around the edges for a delightful crunch.

... Read More

Pairing Instructions

pairing-instructions-image

Pair this savoury snack with a chilled glass of buttermilk (chaas), and don’t forget a small bowl of chutneys on the side to elevate the whole presentation.

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Top your dabeli with some crispy nylon sev and a sprinkle of freshly chopped coriander. Toss in a few pomegranate seeds to add a vibrant pop of colour. Don’t forget to finish it off with a dash of dabeli masala on top for that irresistible spicy aroma.

... Read More

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