Dabeli
Kacchi Dabeli is a Gujarati snack that has its origin in Kutch. It features a pav drizzled with
hot and sweet chutneys, stuffed with a potato masala, and peanuts, toasted and adorned with
sev.
Author: Monica
Recipe type: Snack
Cuisine: Gujarati, Indian
Serves: 18 dabelis
Ingredients
For the Khajur Imli Chutney
Khajur/Dates – ½ cup, deseeded
Jaggery – ½ cup, chopped
Imli/Tamarind – ½ cup
Water – 2 cups
Salt – to taste
Red chili powder – ½ tbsp
Saunth/Dry ginger powder – 1 tsp
Hing/Asafetida – ¼ tsp
For the Red Chili Garlic Chutney
Dried red chilies (Guntur variety) – 20
Hot water – 1 cup
Garlic – 3 cloves, medium-sized
Salt – to taste
For Dabeli Masala Powder
Cumin seeds – 1 tsp
Black peppercorns – 12
Cloves - 12
Cinnamon – 1-inch stick
Red chili powder (Byadgi mirchi) – 2 tsp
Coriander powder – 1 tsp
Sugar – 2 tsp
For the Potato Masala
Potatoes – 5 medium boiled & mashed
Dabeli masala powder – 3 tbsp
Khajur imli chutney – ¾ cup
Salt – to taste
Oil – 2 tbsp
Pomegranate – ¼ cup
Onion – 1 small, finely chopped
Cilantro/Coriander leaves – 2 tbsp
Other Ingredients
Pav - 18
Masala peanuts - 1 cup (recipe here)
Nylon sev - ½ cup
Butter - For Toasting the Dabeli
Instructions
How to Make Khajur Imli Chutney
1. Combine dates, jaggery, and tamarind in a sauce pot.
2. Add salt, red chili powder, saunth/dry ginger powder, and hing/asafetida.
3. Add water and bring the chutney to a boil.
4. Let it simmer for 7-8 minutes or until the dates and tamarind softens. The sweetness
of dates would mingle in the chutney and its pulp would taste bland.
5. Turn the heat off. Let the chutney cool a bit till it’s safe to handle.
6. Strain the chutney to separate the pulp from the juices.
7. Date and tamarind chutney for dabeli is ready. Store it in an airtight bottle until you
wish to use it. It stays fresh for a week.
How to Make Red Chili Garlic Chutney
1. Add hot water to dried red chilies. Cover and let them rest for about half an hour.
2. Transfer the red chilies along with the water to the wet grinder. Add the garlic and salt
as well.
3. Grind the ingredients to the chutney that’s almost smooth. There should be some bits
of the red chilies and seeds for the texture.
4. Red chili and garlic chutney for dabeli is ready.
How to Make Dabeli Masala Powder
1. Heat a skillet on low flame and add the whole spices; cumin seeds, black peppercorns,
cloves, and cinnamon. Toast them very lightly while tossing them around for a few
seconds.
2. Once they cool, transfer them to the grinder jar.
3. Add sugar and powdered spices to them; red chili powder, and coriander powder.
4. Grind everything to a fine powder.
5. Kutchi dabeli masala powder is ready. Store it in an airtight jar until you wish to use
it.
How to Make Potato Masala
1. Heat the oil in a pan or pot. Add the mashed potatoes to it.
2. Add the dabeli masala powder, and salt.
3. Now add tamarind and dates chutney. Mix well to get a smooth, soft mixture.
4. Cover and cook for 3-4 minutes on low flame. Then turn off the flame and let the
potato masala cool.
5. Remove the potato masala onto a plate.
6. Spread it and smoothen it using the back of the spoon.
7. Garnish the potato masala generously with pomegranate seeds. Also, sprinkle some
chopped onion and cilantro/coriander leaves.
How to Assemble the Dabeli
1. To assemble the dabeli, keep all the elements at hand; red chili garlic chutney, khajur
imli chutney, potato masala, masala peanuts, pav, and nylon sev.
2. Slice a pav so that you can flip it open. Apply some red chili garlic chutney on both
sides.
3. Then apply dates and tamarind chutney on both sides. Close the pav for a moment as
you do so, holding the spoon in between, so that the pav absorbs the chutney well.
4. Apply a spoonful of dabeli potato masala.
5. Add some masala peanuts to the dabeli.
6. Apply some more potato masala to seal the peanuts within.
7. Gently close the pav. Do not squeeze it. Coat the sides of the dabeli with nylon sev.
8. Brush the tawa/griddle with a little butter and toast the dabeli until it’s crispy on both
sides. Make the remaining dabelis the same way.
9. Kachchi dabeli is ready. Serve hot. Enjoy!
