Street Style Kuchch Dabeli Recipe with Masala and Chutney
Soft Dabeli is a very famous street food dish from Kutch, Gujarat. It is very much liked in Gujarat as well as in Mumbai Maharashtra. It is sour-sweet in taste and is also known as Maska Pav. Dabeli spices, masala potatoes and many more are added to it. Today we will make this Dabeli with a simple method.
Ingredients for Dabeli
For Dabeli Masala
Coriander - 2 tsp
Fennel seeds - 1 tsp
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Dry Coconut - 2 tbsp
Bay leaf - 1
Dry red chilli - 2
Cinnamon - 1 inch
Nutmeg - 1 small
Green Cardamom - 2
Mace - 1
Star Anise - 1
Long Clove - 4
Black Pepper - 10-12
Black Cardamom - 1
Turmeric Powder - ½ tsp
Salt - ½ tsp
Black Salt - ½ tsp
Kashmiri red chilli powder - 1 tsp
Sugar - 1 tsp
Dry Mango Powder - ½ tsp
For Teekhi Chutney
Dry Kashmiri Chilli - 4
Roasted Peanuts - ⅔ tbsp
Cumin Seeds - ½ tsp
Asafoetida - 1 pinch
Salt - ¾ tsp
Sugar - 1 tsp
Kashmiri Red Chilli Powder - 1 tsp
Lemon - 1 small
Oil - 1 tsp
For Peanut Masala
Roasted Peanut - ⅛ cup
Dabeli Masala - 2 tsp
Red Chilli Powder - ½ tsp
Salt - ¼ tsp
For Masala Aloo
Boiled Potatoes - 3 (300 g)
Oil - 1 tbsp
Dabeli Masala - 3 tbsp
Salt - ½ tsp
Coriander leaves - 1 tbsp
Dry Coconut - 1 tbsp, grated
Pomegranate - 1 tbsp
Masala Peanuts - 1 tbsp
Other ingredients for Kutchi Dabeli
Pav - 6
Thin Sev - ¼ cup
Sweet Chutney - ¼ cup
Butter - 2-3 tbsp
Process of making Dabeli Masala
In a pan take 2 tsp of coriander powder, 1 tsp of fennel, 1 tsp of cumin, 1 tsp of white sesame, 2 tbsp of dry grated coconut, 1 bay leaf, 2 whole red chillies, 1 inch cinnamon, 1 gram dal-sized nutmeg, 2 small cardamom, 1 mace flower, 1 star anise, 4 cloves, 10-12 black pepper and 1 big cardamom, peeled and put its seeds. Now light the gas and fry these spices on low-medium flame till they change colour.
After roasting, turn off the flame and add ½ tsp of turmeric powder, ½ tsp of salt, ½ tsp of black salt, 1 tsp of kashmiri red chilli, 1 tsp of sugar and ½ tsp of dry mango powder and mix them well on a plate. Take it out and let it cool. After cooling down, grind them lightly, Dabeli masala will be ready.
Process of making Teekhi Chutney
In a mixer jar take 4 kashmiri red chillies (first soak for 1-1.5 hours), 2-3 tbsp of peanuts, ½ tsp of cumin, 1 pinch of asafoetida, ¾ tsp of salt, 1 tsp of sugar, 1 tsp of kashmiri red chili powder and 1-2 tbsp of water (if it is too thick, you can add a little bit later) and grind it. Take them out in a bowl, if it seems too thick, then add some more water to it and mix it. Now add juice of 1 small lemon and 1 tsp of groundnut oil and mix it, the spicy chutney for Dabeli will be ready.
Process of making Seeng Dana
Take ⅛ cup of salted peanuts in a bowl and add 2 tsp of dabeli masala, ½ tsp of red chilli powder, ¼ tsp of salt and ½ tsp of oil. Mix it well, seeng dana will be ready.
Process of making Masala Aloo
Take 3 boiled potatoes and mash them. In a pan, add 1 tbsp of oil and 3 tbsp of dabeli masala and mix it well. Then add mashed potatoes, ½ tsp of salt and a little green coriander and fry the potatoes while mixing. Break the potatoes that are thick. After frying a little, add 1 tbsp of water to it so that the potatoes become soft.
After roasting well, take out the masala potatoes on a plate and let them cool down. Spread the masala potatoes evenly and put some grated dry coconut, some pomegranate seeds, some peanuts and some green coriander on it. Masala potatoes will be ready.
Process of assembling Dabeli
Cut the pav from the middle, do not separate it completely, leave it lightly attached at the back. Now make a space by pressing lightly in the middle of the pav, then first of all, apply spicy chutney at the bottom and put sweet chutney on the top side. Now put masala potato in the middle and press it a little. Then put some peanuts, some pomegranate seeds and some sev in it. If there is space left, then add some masala potatoes, some peanuts. Prepare dabeli by pressing it by adding grains and some sev. Assemble the rest of the Dabeli in the same way.
Process for frying Dabeli
Melt it a little by pouring 2 tsp of butter on the tawa, then keep the dabeli on it and cook it. Apply butter on the other side as well and cook it from both the sides till it becomes slightly crunchy. Remember the flame will be low-medium. Roast all the Dabeli in the same way, Dabeli will be ready.
Suggestions
While roasting the spices, keep in mind that the flame should be low and the spices have to be roasted only slightly.
The spices have to be cooled and grinded, otherwise the spices will leave the oil and instead of powder, chutney will be made.
Street Style Kuchch Dabeli Recipe with Masala and Chutney
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- Special Recipes
- Recipe for Kids
- Indian Regional Recipes
- Gujarati Recipes
- School Tiffin Recipe
- Indian Street Food
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- Street Food Recipe