Dabeli Recipe | How to make Dabeli | Street Food Recipe

dabeli masala

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix allows control over spices and salt.

pav bread

🥗Healthier: whole wheat buns

💰Cheaper: regular bread rolls

Whole wheat adds fiber while regular rolls are more accessible.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: roasted chickpeas

Sunflower seeds provide similar crunch with lower cost.

sev

🥗Healthier: baked sev

💰Cheaper: crispy noodles

Baked sev reduces oil content while maintaining crunch.

Prepare dabeli masala by toasting 2 tablespoons cumin, 1 tablespoon coriander, 1 teaspoon black pepper, 1 teaspoon fennel seeds, 6-7 dried red chilies, 1 star anise, 1 large cardamom, 1 piece dried ginger, 2 tablespoons white sesame seeds, 3-4 cloves, 1 small piece dried coconut, 1 piece cinnamon, and 1 teaspoon black salt on low flame until fragrant.

Grind the toasted spices into a fine powder.

Prepare garlic chutney by soaking 10-15 dried red chilies for 2 hours, then blending with ½ cup water, ½ cup peanuts, a little salt, and sugar until smooth. Add lemon juice to taste.

Boil potatoes until tender, then mash them well.

Heat a pan and add 2 tablespoons oil, then add 5 tablespoons dabeli masala and sauté for a bit.

Add the boiled and mashed potatoes to the pan and mix well, adding 2-3 tablespoons water and 1 teaspoon salt as needed until a thick paste forms. Cook until well combined and then turn off the heat.

Add 2 tablespoons tamarind chutney to the potato mixture and mix well.

Prepare spiced peanuts by roasting 1 cup peanuts with 1 tablespoon oil and 2-3 tablespoons dabeli masala until fragrant.

Assemble the dabeli by spreading the potato stuffing on a large plate, sprinkling with spiced peanuts, sev, chopped onions, and pomegranate seeds, and drizzling with tamarind chutney.

Take pav bread, slice it partially, and apply garlic chutney on both sides, then fill with the potato mixture.

Top with chopped onions and adjust seasoning as desired, then close the pav gently.

Heat a tava and add 2 tablespoons butter, frying the stuffed pav on low flame until golden brown, flipping occasionally and adding more butter as needed for crispiness.

Garnish the dabeli with more tamarind chutney, garlic chutney, and peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens