Street Style Kuchch Dabeli Recipe with Masala and Chutney

Soft Dabeli is a very famous street food dish from Kutch, Gujarat.  It is very much liked in Gujarat as well as in Mumbai Maharashtra.  It is sour-sweet in taste and is also known as Maska Pav.  Dabeli spices, masala potatoes and many more are added to it.  Today we will make this Dabeli with a simple method.


Ingredients for Dabeli


For Dabeli Masala


Coriander - 2 tsp

Fennel seeds - 1 tsp

Cumin Seeds - 1 tsp

Sesame Seeds - 1 tsp

Dry Coconut - 2 tbsp

Bay leaf - 1

Dry red chilli - 2

Cinnamon - 1 inch

Nutmeg - 1 small

Green Cardamom - 2

Mace - 1

Star Anise - 1

Long Clove - 4

Black Pepper - 10-12

Black Cardamom - 1

Turmeric Powder - ½ tsp

Salt - ½ tsp

Black Salt - ½ tsp

Kashmiri red chilli powder - 1 tsp

Sugar - 1 tsp

Dry Mango Powder - ½ tsp


For Teekhi Chutney


Dry Kashmiri Chilli - 4

Roasted Peanuts - ⅔ tbsp

Cumin Seeds - ½ tsp

Asafoetida - 1 pinch

Salt - ¾ tsp

Sugar - 1 tsp

Kashmiri Red Chilli Powder - 1 tsp

Lemon - 1 small

Oil - 1 tsp


For Peanut Masala


Roasted Peanut - ⅛ cup

Dabeli Masala - 2 tsp

Red Chilli Powder - ½ tsp

Salt - ¼ tsp


For Masala Aloo


Boiled Potatoes - 3 (300 g)

Oil - 1 tbsp

Dabeli Masala - 3 tbsp

Salt - ½ tsp

Coriander leaves - 1 tbsp

Dry Coconut - 1 tbsp, grated

Pomegranate - 1 tbsp

Masala Peanuts - 1 tbsp


Other ingredients for Kutchi Dabeli


Pav - 6

Thin Sev - ¼ cup

Sweet Chutney - ¼ cup

Butter - 2-3 tbsp


Process of making Dabeli Masala


In a pan take 2 tsp of coriander powder, 1 tsp of fennel, 1 tsp of cumin, 1 tsp of white sesame, 2 tbsp of dry grated coconut, 1 bay leaf, 2 whole red chillies, 1 inch cinnamon, 1 gram dal-sized nutmeg, 2 small cardamom, 1 mace flower, 1 star anise, 4 cloves, 10-12 black pepper and 1 big cardamom, peeled and put its seeds.  Now light the gas and fry these spices on low-medium flame till they change colour.


After roasting, turn off the flame and add ½ tsp of turmeric powder, ½ tsp of salt, ½ tsp of black salt, 1 tsp of kashmiri red chilli, 1 tsp of sugar and ½ tsp of dry mango powder and mix them well on a plate.  Take it out and let it cool.  After cooling down, grind them lightly, Dabeli masala will be ready.


Process of making Teekhi Chutney


In a mixer jar take 4 kashmiri red chillies (first soak for 1-1.5 hours), 2-3 tbsp of peanuts, ½ tsp of cumin, 1 pinch of asafoetida, ¾ tsp of salt, 1 tsp of sugar, 1 tsp of kashmiri red chili powder and 1-2 tbsp of water (if it is too thick, you can add a little bit later) and grind it.  Take them out in a bowl, if it seems too thick, then add some more water to it and mix it.  Now add juice of 1 small lemon and 1 tsp of groundnut oil and mix it, the spicy chutney for Dabeli will be ready.


Process of making Seeng Dana


Take ⅛ cup of salted peanuts in a bowl and add 2 tsp of dabeli masala, ½ tsp of red chilli powder, ¼ tsp of salt and ½ tsp of oil.  Mix it well, seeng dana will be ready.


Process of making Masala Aloo


Take 3 boiled potatoes and mash them.  In a pan, add 1 tbsp of oil and 3 tbsp of dabeli masala and mix it well.  Then add mashed potatoes, ½ tsp of salt and a little green coriander and fry the potatoes while mixing.  Break the potatoes that are thick.  After frying a little, add 1 tbsp of water to it so that the potatoes become soft.


After roasting well, take out the masala potatoes on a plate and let them cool down.  Spread the masala potatoes evenly and put some grated dry coconut, some pomegranate seeds, some peanuts and some green coriander on it.  Masala potatoes will be ready.


Process of assembling Dabeli


Cut the pav from the middle, do not separate it completely, leave it lightly attached at the back.  Now make a space by pressing lightly in the middle of the pav, then first of all, apply spicy chutney at the bottom and put sweet chutney on the top side.  Now put masala potato in the middle and press it a little.  Then put some peanuts, some pomegranate seeds and some sev in it.  If there is space left, then add some masala potatoes, some peanuts.  Prepare dabeli by pressing it by adding grains and some sev.  Assemble the rest of the Dabeli in the same way.


Process for frying Dabeli


Melt it a little by pouring 2 tsp of butter on the tawa, then keep the dabeli on it and cook it.  Apply butter on the other side as well and cook it from both the sides till it becomes slightly crunchy.  Remember the flame will be low-medium.  Roast all the Dabeli in the same way, Dabeli will be ready.




While roasting the spices, keep in mind that the flame should be low and the spices have to be roasted only slightly.

The spices have to be cooled and grinded, otherwise the spices will leave the oil and instead of powder, chutney will be made.

Street Style Kuchch Dabeli Recipe with Masala and Chutney



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