My fascination with Indian cuisine continues, and as I explore more, I am sincerely amazed by the variety. A country so diverse like India can never stop to awe you with its ethnic, regional cuisines. One such recipe is the Dabeli recipe. It is India’s version of a burger but with a traditional twist. Read on to know more about this remarkable healthy Indian Gujarati dish.
What is Dabeli?
Dabeli recipe comes from Gandhiji’s land of Gujarat. It is as flavourful as the colors of Kutch. And that’s why it’s also known as Kutchi Dabeli or Kachhi dabeli. If you are not familiar with the beauty of Kutch, then head to this page to learn more about this heritage-rich realm. The mesmerizing sights of Great Rann of Kutch are a dream location for every photography lover like me. Kutch or Rannutsav, a unique manifestation of the region’s varied cultural ethos, is known for its ethnic flavor and celebratory zest.
Back to the dabeli recipe, I wish I could eat this yummy delicacy in its original form and the local way. However, that would be quite a wait as I don’t see travel on cards for some time. So I had to try experimenting with my way to satisfy my craving for this savory treat. And guess what I successfully recreated the charm of dabeli recipe the way Gujratis and dabeli lovers relish it. You should also try Pav Bhaji if you love Indian street food.
Why you should try my Dabeli recipe?
- You will find many dabeli recipes online; though, this one is way more special because it’s not complicated. Dabeli can be intimidating as it involves many components. I have given simple and effective shortcuts to create this delicious snack in the comfort of your home.
- If you love burgers and sliders, then this recipe is a true delight for you. It is super flavourful and takes hardly any time if you assemble all the required segments right. You don’t need to bother about elaborate patties and use simple boiled potatoes instead.
- As we know, Indian cuisine means using lots of spices in your cooking. And dabeli recipe uses a unique spice blend called dabeli masala, which you can easily make yourself. This spice mix not only adds flavor but also helps in metabolizing many nutritional elements in your food. For example, we know turmeric has curcumin, an excellent antioxidant, antiseptic, antibacterial, and anti-fungal. Similarly, using many other spices for varied purposes gives you an overall health boost. Make sure to stock all your spices well.
- Dabeli makes for an excellent appetizer or snack choice. It is famous as an after-school snack in many North-western parts of India. Mommies prepare the Dabeli assembling platter for kids, and then kids design their snack by choosing from their favorite ingredients. It helps kids exercise more freedom and also helps enhance their culinary skills, which can be a great help later on in life. Similarly, you can too use this idea to serve your guests or family members to let them enjoy their taste buds at their own will. It leaves more time for you to relax too!
I hope I have convinced you well to try this recipe. And if you came to this page hunting for the Dabeli recipe, you are already a winner. Because now, I will be sharing my dabeli recipe with you to enjoy India’s flavors just like I do. Don’t forget to share with your loved ones!! Happy Cooking!!
- For The Dabeli Masala
- 1 dry red chili
- 1 teaspoon coriander seeds or coriander powder
- ½ inch stick of cinnamon
- 2 to 3 cloves
- ½ teaspoon cumin seeds
- a pinch of asafoetida
- For The Red Garlic Chutney
- 1 to 2 red chilies, pre-soaked in warm water for 20-30 minutes
- ½ cup garlic pods - chopped
- water (to blend chutney and thin down for runny consistency)
- ½ tablespoon lime juice
- salt to taste
- For The Sweet and Sour Chutney Chutney
- ½ cup water
- 3-4 softened Medjool dates
- 2 tablespoon tamarind pulp
- For Mint Chutney
- a bunch of fresh mint leaves
- ginger, a tiny piece
- 1 tsp black salt
- ½ tsp black pepper powder
- 2 tsp yogurt
- Juice of ½ lime
- water, very little
- Potato Filling For Dabeli
- 2-4 medium-sized potatoes - boiled, peeled, and mashed
- 1 small onion - finely chopped
- 2 teaspoon dabeli masala
- ¼ cup grated coconut
- ¼ cup pomegranate seeds
- ¼ cup chopped coriander leaves (cilantro leaves)
- 2 tablespoon oil
- very little water (optional)
- salt, as per taste
- For Serving Dabeli
- 4 to 5 buns or pav sliced and lightly roasted in some butter or oil
- ½ cup roasted peanuts
- ½ cup chopped coriander leaves
- ½ cup sev
- ½ cup pomegranate seeds
- garlic chutney, as per choice
- sweet tamarind dates chutney, as per choice
- mint chutney, as per choice
Making Dabeli Masala Powder
- Dry roast the red chili, cumin, cloves, cinnamon, and coriander seeds in a pan on medium to low heat.
- Sprinkle the asafoetida over the spice mix and toss the mixture.
- Let the mixture cool down completely.
- Grind the mixture in a blender to get a fine texture.
- Empty in a bowl and keep aside until ready to use.
Preparing The Red Garlic Chutney
- Grind the pre-soaked red chilies, garlic pods, lime juice, and salt to a smooth paste.
- Add little water to grind again for a few seconds.
- Empty the chutney in a bowl and add more water to obtain runny or thin consistency. Keep aside.
Preparing The Sweet and Sour Chutney
- In a pan, add water and let it simmer for a few minutes.
- Add softened dates and tamarind pulp to it. Mix it in well.
- Once fully dissolved, empty it in a bowl and let it cool down completely. Keep aside.
Preparing The Mint Chutney
- Grind mint leaves, ginger, yogurt, black salt, black pepper powder, lime juice, and water in a blender to get a smooth puree' texture.
- Pour it in a bowl and keep it aside.
Making Potato Stuffing For Dabeli.
- In a pan, heat some oil or butter. Add two teaspoons of Dabeli spice mix.
- Then add chopped onion and fry the onions till they become soft.
- Add the mashed potatoes and mix well.
- Cook for 2-3 minutes, constantly stirring the mixture.
- Add very little water to adjust the potatoes' texture. It will help dabeli masala spread evenly in the potato mixture. After that, empty the potato filling on a plate and spread it evenly.
- Sprinkle some grated coconut on the potato filling.
- Add some chopped coriander on top.
- Now add pomegranate seeds. Keep the potato mixture for stuffing aside.
- Gather all the components prepared (mentioned under the serving section) in one place.
- Slit open the bun or pav to create a small pocket.
- Add a desirable amount of sweet chutney on one side of the bun and the red garlic chutney on the other side. (More or less depending on taste preferences)
- Take a spoonful of the potato filling and place it inside the pocket of the bun.
- Add some chopped onion and coriander leaves. (optional: add chopped tomatoes for more tang)
- Top it up with some roasted peanuts and pomegranate seeds.
- Try to create layers of all the components at least twice for the best taste results.
- Lastly, coat the bun or pav in sev and sprinkle some dabeli masala on top of the buns or pav.
- Prepare the remaining dabeli in the same way and enjoy with hot tea.
- Homemade dabeli masala will stay good for easily 2-3 months. Store in an airtight container.
- Instead of the red garlic chutney, you can use siracha or readymade chili sauce and thin it down with water to get a runny consistency.
- Dabeli masala powder is readily available in Indian grocery stores.
- Another variation is to add pav bhaji masala/chaat masala/kitchen king powder (MDH) instead of dabeli masala. The dabeli will still taste good.
- You can also use coriander leaves to make green chutney instead of mint leaves. Or a combination of both. Alternatively, use storebought for quick results.
- If you do not want to use dates and tamarind pulp for sweet-sour chutney, use a mixture of maple syrup and lime juice. Also, you can get tamarind date chutney readily from an Indian grocery store.
- Lastly, add oil and some dabeli masala to peanuts instead of plain peanuts to add more spice.