Dabeli | Easy 30 Minutes Dabeli Recipe

In Kutch there is a port called Mandvi, Dabeli was originated in Mandvi and it is also called Kutchhi Dabeli. The basic ingredient of this recipe is Dabeli Masala, If you understand the spice mixture of Dabeli Masala, you will understand Kutch because in Kutch, there is a use of cumin seeds, coriander seeds, aromatic spices but the use of sesame seeds is mandatory. In some places dry coconut is also used.

So lets start today’s recipe by saying hello, I am “Shubham Goel” and I don’t know how to cook 😁 
In India, no one can say that I know how to cook every type of Indian food. I think this is the plus point of Indian food that its impossible that you understand all the food.

Its actually impossible for you to taste all the food, making is a different thing, and we don’t even know the names of some dishes. So if you know or don’t know Dabeli let’s head to the recipe 😉 

Ingredients – Dabeli Masala

• 4 nos black cardamom
• 2 nos star anise
• 2-3 cloves
• 2 tbsp cumin seeds
• 1/2 cup coriander seeds
• 10 – 15 black pepper cons
• 2 inches cinnamon stick
• 2-3 bay leaf
• 1 tbsp fennel seeds
• 1 tbsp white sesame seeds
• 1/2 tsp asafoetida
• 2 tsp sugar
• 2 tbsp peanut oil
• 1/3 cup grated dry coconut
• 1^1/2 tsp degi red chilli powder
• 2 tsp black salt
• 2-3 dry kashmiri red chili (broken in half)

For Red Garlic Chutney

• 10-12 dry kashmiri red chilli (soaked in water for 10 to 15 minutes)
• 10 -12 garlic cloves
• 1 tsp sugar
• 2 tsp peanut oil
• 1/4 cup peanut
• 1/2 tsp degi red chilli powder
• Salt to taste

For Masala Peanut

• 1/3 cup roasted Peanut
• 2 tbsp prepared dabeli masala

For Dabeli Filling

• 3 Medium sized boiled potatoes (grated)
• 2 tbsp prepared dabeli masala
• 2 tbsp peanut oil

For Onion Mixture

• 1 green chilli
• 2 roughly chopped onion
• 1 tsp lemon juice
• 1 tbsp chopped coriander leaves

For Assembling

• Tamarind chutney
• Nylon sev
• Pomegranate pearl
• Butter
• Red garlic chutney
• 5 pcs pav

Instructions For Dabeli Masala

• Heat a pan, add coriander seeds, fennel seeds, star anise, cloves, cumin seeds, black cardamom, black pepper cons, dry kashmiri red chilli, white sesame seeds, asafoetida, bay leaf, black salt, degi red chilli powder together, dry roast on low heat until the spices turn aromatic.
• Transfer it into a bowl. In the same pan dry roast grated coconut and transfer it into the same bowl and le ti cool down at room tempreature.
• Now, Transfer the mixture into a grinder and grind it into a fine powder.
• Transfer the grinded masala in a mixing bowl and add sugar, peanut oil and mix it well, keep it aside for further use.

For Red Chutney

• Add soaked kashmiri red chilli, salt to taste, garlic cloves, degi red chilli powder, sugar, peanuts and peanut oil in a grinder, add little water and grind it into a smooth paste.
• Transfer the chutney in a bowl and keep it aside for further use.

For Masala Peanut

• Add prepared dabeli masala and roasted peanut and mix it well, keep it aside for further use.

For Onion Mixture

• Add roughly chopped onion, green chilli, coriander leaves in a bowl and mix it well.
• Add lime juice and mix it. Keep it aside for further use.

For Filling

• In a non-stick pan, add peanut oil, prepared dabeli masala and mix it well.
• Now, add grated potatoes, little water and cook on medium to low heat until the masala mix completely.
• Transfer the mixture into a large bowl and let it come to room temperature.
• Now, sprinkle prepared masala peanut, chopped onion mixture, pomegranate pearl and nylon sev on the top.

For Assembling

• Firstly, slit the pav in the centre and spread tamarind chutney one side and red garlic chutney on another side.
• Stuff the prepared filling into the pav, roll the dabeli into sev.
• In a non-stick pan, add butter and toast the pav from both sides, make sure to turn slightly golden brown.
• Garnish it with coriander spring and pomegranate pearls and serve hot.