How to make Dabeli -

Mumbai's popular street food, Dabeli is quite easy to make at home. The homemade version has an enhanced taste and is healthier as well

Sanjeev Kapoor

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

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

Cuisine : Gujarati

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here


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.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dabeli Recipe

  • Round buns (pavs) 4

  • Dabeli masala powder 1 1/2 tablespoons

  • Oil 2 tablespoons

  • Onion , chopped 2 medium

  • Tomatoes , chopped 2 medium

  • Tomato puree 2 tablespoons

  • Potatoes , 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

  • Fresh coconut , scraped 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 horizontally without cutting through.

Step 3

When the onions turn golden, add tomatoes, mix and sauté for 2 minutes. Add tomato puree and mix. Add dabeli masala powder and mix well. Add mashed potatoes and ½ cup water and mix well.

Step 4

Apply a little red chilli-garlic chutney on the base half of each pav. Apply a little sweet date and tamarind chutney on the top half of each pav. Spread a little 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

Sprinkle pomegranate pearls, sev, peanuts, coriander leaves and coconut over the potato mixture.

Step 7

Heat some butter in another non-stick pan. Spread a generous amount of potato mixture over the base half of each pav, sprinkle some more sev on it and cover it with the top half of each pav. Place these in second pan and cook. Add some more butter and cook till the underside is golden. Apply some butter on the top of each bun, flip and cook till the other side is equally golden.

Step 8

Arrange them on a serving plate, garnish with onion rings and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.