Nikitasa Mishra
4 min readFeb 26, 2024

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Dabeli Recipe | Kacchi Dabeli | Dabeli Masala

At the point when one notices about the energetic territory of Gujarat, one needs to likewise specify about its most renowned road food, the sweet and tart Dabeli. While Kacchi Dabeli is what it is all the more noticeably known as, this Dabeli recipe of mine also will move you to Gujarat for some time as you'll savor it, nibble by chomp! The Dabeli Masala is one of the USPs of this bite, which is very famous in Maharashtra too.

What is Dabeli
Whether you're in Gujarat or Maharashtra, it is very normal for you to coincidentally find the straightforward, yet totally filling and scrumptious nibble Dabeli. Either on roads or at restaurants or on the other hand on the off chance that you're visiting a customary Gujarati family. Likewise, whenever you're onto a Vada Pav recipe, see that it is so like the Dabeli recipe. I would agree, both are close cousins!

Fixings
For The Dabeli Masala
▢1 dry red bean stew
▢1 teaspoon coriander seeds or ½ teaspoon coriander powder
▢½ inch cinnamon
▢2 to 3 cloves
▢½ teaspoon cumin seeds
For The Red Bean stew Garlic Chutney
▢1 to 2 red chillies (seeds and stalks eliminated), absorbed boiling water for 20 to 30 minutes
▢⅓ cup garlic cloves - stripped and generally hacked
▢½ tablespoon lemon juice
▢salt to taste
For Potato Filling
▢3 potatoes (medium-sized) - bubbled, stripped and crushed
▢⅓ cup onions - finely hacked
▢2 teaspoons dabeli masala
▢1 squeeze asafoetida (hing)
▢½ teaspoon cumin seeds
▢2 tablespoons Tamarind Chutney
▢2 to 3 tablespoons ground coconut - new or dried up, discretionary
▢2 to 3 tablespoons pomegranate seeds
▢2 to 3 tablespoons hacked coriander leaves (cilantro)
▢2 tablespoons oil
▢2 tablespoons water - discretionary
▢salt

For Serving Dabeli
▢4 to 5 Pav or burger buns, cut in equivalent parts and delicately cooked in some spread or oil
▢¼ cup cooked peanuts
▢¼ cup cleaved coriander leaves (cilantro)
▢¼ cup sev - better assortment
▢¼ cup pomegranate arils
▢bean stew garlic chutney (ready as referenced in the recipe), depending on the situation
▢Tamarind Chutney - as required.

Guidelines
Making Dabeli Masala Powder
Dry dish the red bean stew, cumin, cloves, cinnamon and coriander seeds in a little griddle or skillet until fragrant and delicately toasted.
Move to a plate and put away to cool.
When cooled, add every one of the fixings in a dry processor or espresso processor.
Drudgery to a fine powder. Put away.
Setting up The Red Stew Garlic Chutney
Eliminate the stems and seeds from 1 to 2 dry red chillies. Absorb the chillies boiling water for 20 to 30 minutes. At the point when the chillies relax, channel the water.

In a little blender processor or blender, add the drenched red chilies, garlic, lemon squeeze and salt. Drudgery or mix to a fine and smooth glue.
Add water if necessary while mixing. Keep to the side.
Making Potato Stuffing
Heat up the potatoes in a tension cooker or Moment pot or in a dish on the burner with water until fork delicate.
Strip and crush them. Put away.
In a skillet or wok(kadai), heat oil. Add cumin seeds and let them pop.
Then add slashed onions and sear the onions till they become delicate.
Add asafoetida/hing and broil for a couple of moments on a low intensity.
Add the sweet Tamarind chutney to the onions and blend well.
Add the pureed potatoes and again mix to consolidate to get an even blend.

Add the arranged dabeli masala powder to the pureed potatoes. Blend well and add salt.
Cook for 2 to 3 minutes blending the combination frequently.
In the event that the combination looks somewhat dry, add 1 or 2 tablespoons of water. At the point when done, spread the potato filling on a plate.
Sprinkle some ground coconut on the potato filling.
Add slashed coriander leaves on top.
Next add pomegranate seeds or grapes or both. Keep the potato filling to the side.
Making Dabeli
Gather every one of the fixings referenced under the rundown "For Serving Dabeli" in one spot.
Apply the sweet tamarind chutney on one divide of the pav or burger bun and the red garlic chutney on the other split.
Take a piece of the potato filling and put it on top of one of the parts of the pav or bun.
Add a few slashed onions and coriander leaves
Top it up for certain broiled peanuts and pomegranate seeds.
Sprinkle some dabeli masala too. Finally top it with sev.
Cover with the other divide of pav or bun.
Set up the leftover dabeli pav similarly and serve warm.

Enjoy 😊

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