When one mentions about the vibrant state of Gujarat, one has to also mention about its most famed street food, the sweet and tangy Dabeli. While Kacchi Dabeli is what it is more prominently known as, this Dabeli recipe of mine too will transport you to Gujarat for a while as you’ll relish it, bite by bite! The Dabeli Masala is one of the USPs of this snack, which is quite popular in Maharashtra as well.
Table of Contents
What is Dabeli
Whether you’re in Gujarat or Maharashtra, it is quite common for you to stumble upon the simple, yet absolutely filling and tasty snack Dabeli. Either on streets or at eateries or if you’re visiting a traditional Gujarati household. Also, the next time you’re onto a Vada Pav recipe, observe how similar it is to the Dabeli recipe. I would say, both are close cousins!
So, you must be thinking as to what exactly the name of this dish means? In Gujarati language, Dabeli means ‘pressed.’ Which is obvious from the way this dish comes together, that is, the yummy Dabeli Masala laden potato mixture being stuffed or pressed between buttered pav (dinner rolls).
Also, more popularly known as Kacchi Dabeli or ‘Double Roti,’ the original Dabeli recipe is believed to be a creation of a certain Keshavji Gabha Chudasama’s who was a resident of Mandvi in Kutch, Gujarat. He started his business in 1960 by selling dabeli. Later generations of his family kept his shop alive in Mandvi till today.
Dabeli Masala
One of the reasons behind Dabeli producing an explosion of myriad flavors in your mouth is the humble, yet robust Dabeli Masala that is an important part of the Dabeli recipe.
This Dabeli Masala is nothing but a dry ground powder made essentially with dried red chilies, some whole spices and salt. Though, the homemade version which I use for this Dabeli recipe has the Kashmiri dried red chilies, cumin seeds, cloves, coriander seeds and cinnamon.
Although the Dabeli Masala is available in all major cities across India, the novel Kacchi Dabeli uses the ubiquitous Dabeli Masala sourced from Mandvi as well as Bhuj in Kutch. These are preferred because of their particular authenticity and taste.
More on Dabeli Recipe
Whether Kacchi Dabeli or the one I make at home, this sweet, sour and spicy snack is for keeps. Just imagine a beautiful dish that comes to life by just stuffing a Dabeli Masala spiked potato filling within our Indian buns or Pav.
Then, jazzed-up with extras like lovely chutneys, fresh pomegranate or grapes, crunchy onions and the savory sev or fried gram flour vermicelli.
And since the day I’ve made one at home, I’ve never visited any of the Dabeli stalls near my home in Mumbai. Happiness and real tasty food indeed are homemade! One more Mumbai special dish that I now cook at home most of the times is the Pav Bhaji.
Preparing dabeli recipe is literally a breeze if you have everything ready at home. Like prepare the Dabeli Masala, chutneys and the potato stuffing and go on assembling the Dabeli. It may look intricate, but is quite hassle-free, trust me.
Since I love working on recipes that are ‘homemade’ from the word go till the end, I also made my own whole wheat buns for this Dabeli recipe.
I had prepared the dough a day earlier, and baked the buns on the day I was actually working on this recipe. If you don’t intend to go overboard, opt for readymade pavs or burger buns.
How to make Dabeli Masala
1. In a small skillet or frying pan, dry roast 1 dried red chili (seeds removed), ½ teaspoon cumin seeds, 2 to 3 cloves, ½ inch cinnamon and 1 teaspoon coriander seeds until fragrant and lightly toasted or roasted.
Transfer the roasted spices to a plate and set aside to cool.
You can’t see the coriander seeds here, as I have used my homemade roasted coriander powder while grinding the masala.
2. Add all the spices in a dry grinder or coffee grinder. Remove the stalk from the red chilli, before grinding it.
3. Grind to a fine powder. You will have some powder left even after adding it to Dabeli. You can use it in some vegetable or rice recipes.
How to make Dabeli Recipe
You will need many elements to make Dabeli. Aside from the potato stuffing, you will also need two chutneys and various topping ingredients.
Since the Dabeli Masala is already made, we begin by making the spicy chilli garlic chutney. You will also need Tamarind Chutney – it can be made ahead or brought from the store.
Make Red Chilli Garlic Chutney
4. Soak 1 to 2 dried red chilies (stalks and seeds removed) in hot water for 20 to 30 minutes. Drain all the water after the chillies are softened.
In a small grinder jar or a small blender, add the soaked red chilies, ⅓ cup peeled and roughly chopped garlic cloves, ½ tablespoon lemon juice and salt to taste.
5. Grind or blend to a smooth fine consistency. Add water if needed while grinding. Keep this chilli garlic chutney aside.
Make Potato Filling
6. Boil 3 medium-sized potatoes in a stovetop pressure cooker or the Instant pot or in a pan on the stovetop adding water as needed. The potatoes have to be cooked until fork tender. Peel, mash and keep the potatoes aside.
Next, in a pan or kadai (wok), heat 2 tablespoons oil. Add ½ teaspoon cumin seeds and let them splutter.
Add ⅓ cup finely chopped onions. Sauté the onions till they become soft.
7. Add 1 pinch asafoetida (hing) and fry for a few seconds on a low heat.
8. Add 2 tablespoons Tamarind Chutney to the onions and mix well. The sweet tamarind chutney can store-brought or homemade.
9. Add the mashed potatoes and mix well.
10. Add 2 teaspoons of the prepared Dabeli Masala powder to the mashed potatoes.
11. Mix well and add salt.
12. Cook the potato mixture for 2 to 3 minutes, stirring. If the mixture looks a little dry, then add 1 or 2 tablespoons water. I did not have to add any water to the potato mixture.
13. Once done, spread the potato filling on a plate.
14. Sprinkle ¼ cup grated coconut on the potato filling. You could use either fresh grated coconut or desiccated coconut. Note that coconut is optional.
15. Add 2 to 3 tablespoons of chopped coriander leaves.
16. Now, add 2 to 3 tablespoons of fresh pomegranate pearls or grapes or both. I did not have grapes.
Roast Buns or Pav for Dabeli
17. While all of the above was happening, my wheat flour buns were ready from the oven.
18. Slice the bun or pav into two. On a tawa or skillet, melt some butter or heat oil. Lightly roast the buns or pav on it. Set aside.
Make Dabeli
19. Assemble all the ingredients in one place for making Dabeli. The picture below mentions all.
20. Apply a layer of tamarind chutney on one halve of the pav or bun and the prepared red chilli garlic chutney on the other halve.
21. Take a portion of the prepared potato filling and put it on top of one of the halve of bun or pav.
22. Add some chopped onions and coriander leaves.
23. Top it with some roasted peanuts and fresh pomegranate pearls. Sprinkle some Dabeli Masala also.
24. The last topping is of sev. You can also roll the stuffed buns in the sev.
25. Cover with the other halve of the pav or bun in the same way. Make more Dabeli and enjoy this yummy snack.
Expert Tips for Best Dabeli
- Substitutes: Swap Coriander Chutney or Cilantro Mint Chutney for red garlic chutney; Pav Bhaji Masala for dabeli masala; spiced or masala peanuts for plain roasted peanuts; chopped grapes for fresh pomegranate pearls or even both.
- In case you have readymade Dabeli Masala at home, use that. But I would suggest making it from scratch as then the flavors hit on a different note!
- You can skip adding the grated coconut on the cooked potato filling.
- If you have leftover Dabeli Masala after using it in this recipe, use it to sprinkle on your rice based dishes, vegetable or even dal recipes. It only enhances the flavors.
- While cooking the potato mixture, if you feel it is a bit dry, add about a tablespoon or two of water.
- Leftover potato mixture and no pavs? Worry not. Stuff the mixture between bread slices and make a filling sandwich out of it.
FAQs
Dabeli consists of a spiced potato masala that is stuffed between pav slathered with sweet chutney, red chili-garlic chutney and then topped with an earthy dabeli masala, chopped onions, coriander leaves, fresh pomegranate pearls, peanuts, sev, etc.
Dabeli is a popular street food from Gujarat. The most authentic version is that of a Kacchi Dabeli which actually belongs to the Kutch district of Gujarat, also famous for its salt deserts.
Well, a Dabeli can be termed as India’s best answer to a western burger since the look is similar to that of a burger. However, the ingredients of this particular recipe and the unique Dabeli Masala in it makes it way different from a burger.
Yes, certainly you can use the pav bhaji masala in place of the Dabeli Masala. However, my recipe does mention the method to make this special masala as well, and it is quite easy. So, you know what to do!
You can use masala peanuts or even masala chana dal in place of the plain roasted peanuts.
A mint coriander chutney is a good option in place of the red garlic chutney.
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Dabeli Recipe | Kacchi Dabeli | Dabeli Masala
Ingredients
For the dabeli masala
- 1 dry red chilli
- 1 teaspoon coriander seeds or ½ teaspoon coriander powder
- ½ inch cinnamon
- 2 to 3 cloves
- ½ teaspoon cumin seeds
For the red chilli garlic chutney
- 1 to 2 red chillies (seeds and stalks removed), soaked in hot water for 20 to 30 minutes
- ⅓ cup garlic cloves – peeled and roughly chopped
- ½ tablespoon lemon juice
- salt to taste
For potato filling
- 3 potatoes (medium-sized) – boiled, peeled and mashed
- ⅓ cup onions – finely chopped
- 2 teaspoons dabeli masala
- 1 pinch asafoetida (hing)
- ½ teaspoon cumin seeds
- 2 tablespoons Tamarind Chutney
- 2 to 3 tablespoons grated coconut – fresh or desiccated, optional
- 2 to 3 tablespoons pomegranate seeds
- 2 to 3 tablespoons chopped coriander leaves (cilantro)
- 2 tablespoons oil
- 2 tablespoons water – optional
- salt
For serving dabeli
- 4 to 5 Pav or burger buns, sliced in equal halves and lightly roasted in some butter or oil
- ¼ cup roasted peanuts
- ¼ cup chopped coriander leaves (cilantro)
- ¼ cup sev – finer variety
- ¼ cup pomegranate arils
- chilli garlic chutney (prepared as mentioned in the recipe), as needed
- Tamarind Chutney – as required
Instructions
Making dabeli masala powder
- Dry roast the red chili, cumin, cloves, cinnamon and coriander seeds in a small frying pan or skillet until fragrant and lightly toasted.
- Transfer to a plate and set aside to cool.
- When cooled, add all the ingredients in a dry grinder or coffee-grinder.
- Grind to a fine powder. Set aside.
Preparing the red chilli garlic chutney
- Remove the stems and seeds from 1 to 2 dry red chillies. Soak the chillies in hot water for 20 to 30 minutes. When the chillies soften, drain the water.
- In a small mixer-grinder or blender, add the soaked red chilies, garlic, lemon juice and salt. Grind or blend to a fine and smooth paste.
- Add water if needed while blending. Keep aside.
Making potato stuffing
- Boil the potatoes in a pressure cooker or Instant pot or in a pan on the stovetop with water until fork tender.
- Peel and mash them. Set aside.
- In a frying pan or wok(kadai), heat oil. Add cumin seeds and let them crackle.
- Then add chopped onions and fry the onions till they become soft.
- Add asafoetida/hing and fry for a few seconds on a low heat.
- Add the sweet Tamarind chutney to the onions and mix well.
- Add the mashed potatoes and again stir to combine to get an even mixture.
- Add the prepared dabeli masala powder to the mashed potatoes. Mix well and add salt.
- Cook for 2 to 3 minutes stirring the mixture often.
- If the mixture looks a little dry then add 1 or 2 tablespoons of water. When done, spread the potato filling on a plate.
- Sprinkle some grated coconut on the potato filling.
- Add chopped coriander leaves on top.
- Next add pomegranate seeds or grapes or both. Keep the potato filling aside.
Making dabeli
- Assemble all the ingredients mentioned under the list "For Serving Dabeli" in one place.
- Apply the sweet tamarind chutney on one halve of the pav or burger bun and the red garlic chutney on the other halve.
- Take a portion of the potato filling and place it on top of one of the halves of the pav or bun.
- Add some chopped onions and coriander leaves
- Top it up with some roasted peanuts and pomegranate seeds.
- Sprinkle some dabeli masala also. Lastly top it with sev.
- Cover with the other halve of pav or bun.
- Prepare the remaining dabeli pav in the same way and serve warm.
Notes
- Instead of the red garlic chutney you can also use Coriander Mint Chutney or Coriander Chutney.
- Dabeli masala powder is easily available in Indian cities and online. So you could use ready dabeli masala.
- Other variation is to add pav bhaji masala instead of dabeli masala. The dabeli will still taste good.
- Lastly to add more spice, add spiced or masala peanuts instead of plain peanuts.
Nutrition Info (Approximate Values)
This Dabeli recipe from the archives first published in February 2012 has been republished and updated on November 2022.
Wow good recipe
I prepared the dabeli and it came out very nicely. Thank you very much.
thanks sujata for letting us know and also for the review.
It’s superb yaar.. Every1 in my family loved it.. U r doing g really a hood job especially the picturesque view is great.. It’s just like v r watching live recipe all d time with no doubt of mistake..
thanks a lot twisha and glad to read your feedback ????
U re amazing ???? ????????????????????????????????????????mai to apki Jabra???????????????????????? fan ho gyi
Thanks Neha
Awesome recipie, I made it, and it was loved by everyone .❤️
Thank you so much for such tasty healthy and delicious recipe. I tried it on weekend & my family got surprised and happy for preparing this mouth watering dabeli
Welcome Pradnya. Glad to know this.
I made dabeli from your space and for the first time really enjoyed it. Thanks
thank a lot. glad that you liked the recipe and enjoyed it. most welcome.
Kindly send more differant reciepies to the said email please………..
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Hello dassana I was very fond of your recipes…I love to try each and every recipe of yours…until now I didn’t hear about dabeli even name also unexpectedly I came across the name of it from one of my fnd from gujarat and I thot to search for recipe in your app and what not as usual I found it here..watever recipe I want I vl get it from ur blog thanks a lot for sharing wonderful recipes and turning us from nothing to cooking expert..my hubby loves d dishes watever I made with ur recipe and he is giving me name “EXPERT IN COOKING/MASTER CHEF” for him I was the master chef but for me u r d master..
welcome prasanna. thanks a lot for this positive feedback. glad to know that you like to try recipes from the blog and they turn out well. thanks for your kind words. i wish you lot of success.
Delicious dabeli recipe. I tried today and turned out great. Thanks a ton for posting this recipe.
Welcome Arthi. Nice to know this
Dabeli receive is great. I was wondering if you can post the fresh home made buns receipe too, it would be very very helpful as i donot eat bread from outside.
Thank you very much,
Padhma
thanks padhma. i have posted a few variations of pav recipe already. links mentioned below. recipes for buns and burger buns, i do plan to add in the future.
mumbai pav recipe – https://www.vegrecipesofindia.com/bombay-pav-recipe-laadi-pav-recipe/
pav recipe with a mix of whole wheat and maida – https://www.vegrecipesofindia.com/bombay-pav-recipe-laadi-pav-recipe/
pav recipe in pressure cooker – https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
Wohooo This is Amazing. I’m Gonna Make My first ever Dish as Dabeli Right Now for Lunch with The help of This Recipe. Thanks whoever uploaded ???
welcome afreen 🙂 thanks and do let us know how the dabeli was?
Awesome receipe!!
I have tried your many recepies and have liked them all. Now a days, if I have to try any new veg receipe, I first check it on your site. Thanks for the delicious receipes!!
welcome kavita. glad to know this. thanks for sharing positive feedback on veg recipes.
Dabeli is just awesome.. Thanks
welcome arpita 🙂
Hi…
Your website have awesome recipes.. easy to understand.. watever i make it turns awesome.. liked all your recipes..
pleased to know this jeevani thankyou 🙂 so much.
So helpful your recipe steps…any idiot can make it….You are really patient in taking pics while preparing a complex stuff…Your steps make it look like simple…Kudos dude…
thnakyou venkatesha for your kind words 🙂 god bless you.
It’s very easy and understandable and all the home items I just like it a lot thanks…..
welcome sumedha
I have tried this recepie many a times and impressed a lot of people around me although I m known as “Not so good cook”. And not only this many others too including Creamy mushroom soup, coconut laddu and so on…
Thank you for being so detailed even with changing no of ppl.
Do you have an application too?
thanks a lot shikha. glad to read your feedback. currently, we do not an app. but in the future, we may decide to have one. thanks again and happy cooking.
yupp its a very easy nd nice recipe i really like it,,,,,nd the most imp thing in it is that……………here the indrigients were use aree likely to home made………………………………and ussually every home had this…………………..thank u so much for giving this great recipe,,,,,,,,,,,,,,,,,,,,,
welcome always rytham 🙂 and thankyou for your kind words.
Thanx for this home made racipe Dabeli….so yummieee
welcome bhavini
made very testy
all; the time i get mouth watery recipy in very easy way from vegrecipies
thanks rupa
Fantastic
hello dasanna, let me first acknowledge your attitude towards cooking and sharing it with such enthusiasm, clarity and interest . Step by step is too good. As suggested by you for different alternatives, I had some paneer made at home and made a stuffing with it and for other things , I followed your method and believe me it was a hit. Thanks dasanna, the masalas I made as per your receipies and the chutneys I always keep refrigerated. God bless you. DK
thanks again dk ji for your positive comments as well as blessing. the chutneys stay well and extras go well with pakoras, tikki or any other snack.
I am a south indian. Dabeli is new dish for me. I tasted it for the first time 2 months back on a street side stall. Immediately I fell in love it it.
I tried your recipe last weekend it came out perfect. I and my husband enjoyed every bite of it. Thanks for the perfect recipe
welcome padmini. glad to know that both of you liked the dabeli recipe.
Wow…..its amazing….me n my hubby loved it ….
Wowww ……so good …..me n my hubby both like it ……its so easy in our busy schedule…… I really thank u for this website…. I just hope n I really wish all good n best wishes for this website….. I just loved this website….. Now anyone can become a smart chef ……
welcome sharvari. big thanks for your positive feedback and best wishes. your sweet comment made my day.
thanks sharvari
Made this today as a surprise for my husband- its his absolute favourite dish! He was thrilled to bits and it truly made both of us very very happy. Thank you for demystifying this recipe and for everything you do on this website. You keep my little family healthy, happy and connected to home. 🙂
welcome supriya. big thanks for this sweet feedback. glad to know that you are liking the blog so much.
thanx for the recipe.. its so easy.. my hubby loves this dabeli;)
i am surely going to surprise him;)
welcome.
Thanks for this awesome and simple making of this recipe….my wife made dabeli for the first time following your instructions and mazza aa gaya…..again thanks a ton…!!!
welcome suneet
Hi dear,
Done!!!
Amazing taste…
Loved my fly members…
Thank U…
Regards,
🙂
welcome sujata
Hello,
I am trying to make dabeli for the first time i hope all goes good and i cpuld impress my inlaws but this helped a lot in driving my fear away thank you…
welcome purvika. don’t worry… just cook the food with a loving state or with lots of love…. even if something minor goes wrong in making dabeli then the love you will be adding to food will compensate the minor error. all the best. happy cooking.
Hi! I have tried many of your recipes recently and am thrilled! Though I have been cooking many of the same myself, I find your recipes perfect and my food is more delicious. Thank you for sharing!!
Meena.
welcome meena. thanks for sharing this positive feedback on recipes. keep visiting.
Hello..
I tried makin dabeli fr d 1st tym aftt gettin married… Pictures attached helped a lot while prepatin..U recepie was jus awesom… Got lots of compliments frm my inlaws.. Im new to ur site bt im so sure k im goin to visit ur site very often…
Thank U very very much fr helpin me…
welcome bhavika and big thanks to all of you, for this positive feedback. keep visiting the site and do try more recipes. happy cooking.
Hello..
Ive tried ur recepie.. I made dabeli fr d 1st tym aftr gettin married.. Ur recepie was jus awesome.. Got lots of compliments.. All thanks to u…
Hello Dassana,
Thankyou for this recipe I have made this several times and turns out perfect everytime just delicious!
welcome veena and thanks for the positive feedback.
welcome veena.
Hi,
I had written a comment last week asking for the model no of the black and deckar grinder. I thought you may have missed that hence writing again.
My blender is broken and I urgently need to buy one, please help
i don’t remember which model. but it had a juicer, coffee grinder and a blender. if you just to plan to do fruits and veggies blending., that black and decker is good. but if you plan to do idli or dosa or lentils grinding or making coconut chutneys or masala, then i would suggest to go for a good wet grinder. currently i am using panasonic for heavy grinding and blending and so far no issues.
Hi Dassana,
Very good receipe, will try it out this weekend.
I wanted to know which model of Black and decker are you using? I was using a GE blender and due to excessive grinding both the blades broke.. .:-(…
i don’t remember the model no, but this one had a juicer attachment, dry grinder and blender.
very good. beacause receipe is with dabeli masala.I don’t like to buy ready masala .
thanks manisha
Dear Dassana,
I tried out the rajma recipe; it is the first time I really enjoyed the dish!
Also your palak paneer recipe was excellent ; I was never happy earlier with the way my
Palak paneer used to turn out.
Thanks a lot! You have a big fan of your blogs in me!
Meena
welcome meena and thanks for this sweet comment.
Dear Dassana,
Your Dabeli receipe is tasty to eat and beautiful to look at. I asked for whole wheat buns but i am not able to see my question. Can you please post whole wheat buns and whole wheat bread receipe please?
hi neelima. you asked for whole wheat buns in the pav recipe post. i will post in some time.
I havn’t tried this yet but full recipe explained in a nice and proper way . thank you. Veer singh, Adelaide , australia
thanks veer singh.
I loved the recipe, have tried it a few times and it comes great every time. I substituted for store bought dabeli masala as u get that in Indian stores here. I have a separate question. What’s the grinder you use ? 🙂 I have a magic bullet but its on its last legs so I am looking for the next one. Yours is looking very good, any feedback about it would be great.
Thanks.
hi mili, this is a dry and coffee grinder from black and decker brand. it too good. there are three functions and jars – blending, dry grinding and juicing. my broke down since i have heavily used it for making nut based milks and for grinding idli-dosa batter. which is what it was not meant for. i also used to use magic bullet, but mine also is gone now. i just purchased a panasonic mixer-grinder and its too good.
Yum! What kind of dry red chillies have you used here?
thats kashmiri red chili.
Hi Dassana,
This recipe is by far the best home made versions of Dabeli I have ever tried. I have made these several times and also served to few of my friends. We like it a bit hot so I spice it up a bit other than that I don’t change anything in this recipe. Thankyou for sharing this.
Veena
thanks veena. i am glad you liked the dabeli recipe.
Hey Dabeli looks yummy and its mouth watering. lovely description and nice clicks…keep posting such a delicious recipes..
thanks surkhab
Hi,
Just to point out it cant be a north indian cuisine as it originated in kutch, so it is a gujarati cuisine.
i know kajal. thats an error which must have happened when we converted some of the recipe details in one go in this format. thanks for pointing out.
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it’s really yumm
hi,
i really love this blog. nice pictures looks yummy. i am gonna make it on sunday for a large party.
thanks,
manisha
Hello dassana i am from kutchh-gujrat. Yor recipe is different styl
dear ahir. this recipe, i have adapted from tarla dalal. if you don’t mind you can share the original kutchi dabeli recipe.
Hello Dassana!
I love your site and am a regular here. Just tried this recipe last evening and it turned out yummy.. same as we eat back in Mumbai. Only problem was that we do not get the regular pav that we get in Mumbai.. the ones here are kind of sweetish and quite heavy. Next time, am planning to use normal bread instead. Hope it will taste as good.
Thanks so much for the recipe!!!! Looking forward for many more 😉
thanks suruchi.
the dabeli tastes best with the regular pav. it does not go that well with the sweet ones.
if you bake, then you can try making these pav buns at home. they are a better alternative to the store brought ones. i usually make these extra and keep in the fridge. when we want, we just warm the pav on the tava with some oil or butter.
here is the link: https://www.vegrecipesofindia.com/pav-recipe-indian-pav/
I am a complete stranger to street food. i mean we never even got to peek into street stalls because that was not Hygenic at all so, why look? Lol! I know I have missed a lot. I am enjoying learning about it through your blog. The dabeli looks gorgeous!
whenever you visit to india, do try the street food in mumbai and delhi if you can. you are going to love these 🙂
That is one delicious looking snack, dassana. The red colour of the pomegranates adds so much beauty to the whole dish! Here we get vada pav and pav bhaji but I’ve never tasted dabeli before. It’s making my mouth water! 🙂
Thanks for sharing the recipe in such detail with step by step photographs!
thanks susmitha. if you can then do make the dabeli at home. it is truly very delicious.
hi, i am gujarati and i want to suggest u one thing for the roasted peanuts u used. if u use masala peanuts it will taste really good. i am giving u the receipe for making masal peanut. first roast the peanuts then remove the skin and then take oil in pan approx 1tbs, then add hing, little turmeric powder, redchilly powder, blackpepper powder, and black salt. i hope if u will add this peanuts to dabeli it tastes yummy.
thanks payal for your suggestion. i know the dabeli will taste too good with the masala peanuts. i have had dabeli with masala peanuts and it is yummy…
also thanks for giving the recipe for making masala peanuts. this will surely become another post of mine when it starts raining.
hey the pics r lovely..will try them soon..
oh yes.. esp all the topping pictures.. so intricate and detailed.. makes me want to reach out and steal some:)
Can you post the recipe for the wheat flour buns please? Its good to have the one’s made at home 🙂
Thanks for all your recipes, love them.
sure deepti. these are 5 minute breads adapted from a book.
I loved this post so much when it hit my mailbox and then felt will comment on this nicely in free time …the clicks, the recipe,the toppings alllll are wow!! I have eaten dabeli so much during our posting in gujarat, tried once at home but could not match that taste…will now prepare with your recipe surely……feel like having it straight from your clicks 🙂
thanks anamika. do try this recipe. its a simple one but very tasty. and do let me know.
Sure Dassana, will try and make it on coming weekend…..!
the pictures are just perfect dabeli heaven:) everytime i make some i usually cut out some or the other ingredient and everyone always gets hungry before i can click any pictures:) i love all the toppings and i love the dabeli masala recipe!
thanks richa…. glad you liked the pics. this dabeli masala is the simplest masala, i have come across and so easy to make.
Dabeli is just awesome…thank u..
welcome and thanks smita 🙂