How to make Dabeli - A popular street food – buns stuffed with spicy potato mixture and chutneys.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Round buns, Dabeli masala Powder (दाबेली का मसाला पावडर)

Cuisine : Gujarati

Course : Snacks and Starters

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Dabeli Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Dabeli checkout Dabeli. You can also find more Snacks and Starters recipes like Cheese and Herb French Toast, Crispy Pickled Sandwich, Chicken Chilli And Broccoli Stir-Fry, Low Cal Rajma Galouti Kababs.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dabeli Recipe

  • Round buns 4

  • Dabeli masala Powder 1 1/2 tablespoons

  • Oil 2 tablespoons

  • Onion chopped 2 medium

  • Tomato chopped 2 medium

  • Tomato puree 2 tablespoons

  • Potato boiled, peeled and mashed 2 large

  • Red chilli-garlic chutney 1/4 cup

  • Sweet date and tamarind chutney 1/4 cup

  • Green chutney 1/4 cup

  • Salt to taste

  • Lemon juice 2 teaspoons

  • Fresh pomegranate pearls 1/4 cup

  • fine sev 1/2 cup

  • spicy peanuts (masala moongphali) 1/4 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Scraped coconut 2 teaspoons

  • Butter 2 tablespoons

  • Onion cut into rings 1 small


Step 1

Heat oil in a non-stick pan, add onions and saute.

Step 2

Slit the pavs without cutting through.

Step 3

When the onions turn golden, add tomatoes and saute. Add tomato puree and mix. Add dabeli masala powder, mashed potatoes, ½ cup water and mix well.

Step 4

Apply red chilli-garlic chutney to the base half of the pavs. Apply sweet date and tamarind chutney to the top half of the pavs. Apply green chutney over the red chilli-garlic chutney.

Step 5

Add salt and lemon juice to the potato mixture and mix well. Switch off the heat.

Step 6

Add pomegranate pearls, sev, peanuts and coriander leaves and mix well. Add coconut and mix.

Step 7

Heat butter in another non-stick pan. Stuff the pavs with the potato mixture, place on the second pan and grill, turning sides, till both sides are crisp and golden.

Step 8

Serve garnished with onion rings.