Dabeli Recipe | Jain Dabeli Recipe | Special Kutchi Street Style Dabeli | Dabeli | in Hindi

pav bread

🥗Healthier: whole wheat bread

💰Cheaper: regular bread

Whole wheat bread adds fiber and nutrients.

dabeli masala

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix can be tailored to taste.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer similar crunch and flavor.

sweet tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney is often more accessible.

Prepare dabeli masala by heating a kadhai over slow to medium flame and adding 1 bay leaf, 1 star anise, 3 black cardamom, 1 piece nutmeg, 2-3 pieces of cinnamon, 3 cloves, 1 teaspoon black pepper, and 1 teaspoon fennel seeds. Toast for 1-2 minutes until fragrant.

Add 2 tablespoons dried coconut powder, 1 tablespoon ginger powder, 1 tablespoon amchur powder, and 1/4 cup powdered sugar to the toasted spices. Mix well and let cool.

Once cooled, grind the mixture into a fine powder and set aside.

Prepare the chutney by mixing 2 tablespoons ginger paste, 1/4 cup sweet tamarind chutney, and 1 tablespoon lemon juice in a blender. Blend until smooth and set aside.

Heat 2 tablespoons oil in a pan and add 2 tablespoons peanuts. Roast for 1-2 minutes until golden brown, then add a pinch of salt and 1 teaspoon dabeli masala. Mix well and let cool.

In the same pan, heat 2 tablespoons oil and add 1/4 teaspoon hing. Once heated, add 1 tablespoon dabeli masala and sauté for 10-15 seconds on low flame.

Add the prepared chutney and 3 medium-sized boiled and grated potatoes to the pan. Mix well and cook for 3-4 minutes, adding 1/4 cup water to adjust consistency if needed.

Once the filling is ready, take pav bread and slice it horizontally without cutting through. Spread the prepared chutney inside the pav.

Stuff the pav with the potato filling, then top with pomegranate seeds, roasted peanuts, and sev. Drizzle more chutney on top if desired.

Heat a tawa and toast the stuffed pav on both sides until golden brown. Serve with extra chutney and garnished with coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens