Dabeli Recipe | Kacchi Dabeli | Dabeli Masala

ByDassana Amit Updated on
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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.

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).

side shot of dabeli served on a white plate with garnished kept in white bowls on the upper side.
top shot of dabelis served on a square white plate with garnishes and red garlic chutney kept in bowls on the top.

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.

About 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.

spices for dabeli masala.

2. Add all the spices in a dry grinder or coffee grinder. Remove the stalk from the red chilli, before grinding it.

spices for dabeli masala in a dry grinder.

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.

spices ground to a fine dabeli masala powder.

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.

ingredients in a wet grinder for red garlic chutney.

5. Grind or blend to a smooth fine consistency. Add water if needed while grinding. Keep this chilli garlic chutney aside.

ingredients ground to a smooth red garlic chutney.

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.

frying onions with cumin seeds in hot oil in a pan.

7. Add 1 pinch asafoetida (hing) and fry for a few seconds on a low heat.

asafoetida added to the frying onions in the pan.

8. Add 2 tablespoons Tamarind Chutney to the onions and mix well. The sweet tamarind chutney can store-brought or homemade.

tamarind-date chutney added to the frying onions in the pan.

9. Add the mashed potatoes and mix well.

mashed potatoes added to the pan.

10. Add 2 teaspoons of the prepared Dabeli Masala powder to the mashed potatoes.

dabeli masala powder added to the mashed potatoes in the pan.

11. Mix well and add salt.

salt added to the potato mixture in pan.

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.

cooking potato mixture in the pan.

13. Once done, spread the potato filling on a plate.

cooked potato filling for dabeli.

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.

grated coconut sprinkled on cooked potato filling.

15. Add 2 to 3 tablespoons of chopped coriander leaves.

chopped coriander leaves on top of the cooked potato filling.

16. Now, add 2 to 3 tablespoons of fresh pomegranate pearls or grapes or both. I did not have grapes.

fresh pomegranate pearls on top of the cooked potato filling.

Roast Buns or Pav for Dabeli

17. While all of the above was happening, my wheat flour buns were ready from the oven.

wheat flour buns for dabeli recipe.

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.

roasting buns for dabeli recipe.

Make Dabeli

19. Assemble all the ingredients in one place for making Dabeli. The picture below mentions all.

ingredients ready for making dabeli.

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.

tamarind chutney and red garlic chutney applied on roasted bun halves.

21. Take a portion of the prepared potato filling and put it on top of one of the halve of bun or pav.

portion of cooked potato filling on top of one roasted bun half.

22. Add some chopped onions and coriander leaves.

potato filling bun half topped with chopped onion and coriander leaves.

23. Top it with some roasted peanuts and fresh pomegranate pearls. Sprinkle some Dabeli Masala also.

potato filling bun half topped with roasted peanuts, fresh pomegranate pearls and dabeli masala.

24. The last topping is of sev. You can also roll the stuffed buns in the sev.

potato filling bun half finally topped with sev.

25. Cover with the other halve of the pav or bun in the same way. Make more Dabeli and enjoy this yummy snack.

prepared dabelis served on a plate with garnishes and chutney kept in bowls on the side.

Expert Tips for Best Dabeli

  1. 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.
  2. 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!
  3. You can skip adding the grated coconut on the cooked potato filling.
  4. 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.
  5. While cooking the potato mixture, if you feel it is a bit dry, add about a tablespoon or two of water.
  6. Leftover potato mixture and no pavs? Worry not. Stuff the mixture between bread slices and make a filling sandwich out of it.

FAQs

What exactly is Dabeli made of?

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.

Which cuisine does a Dabeli belong to?

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.

Is Dabeli a burger?

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.

If I don’t have the Dabeli Masala, can I use pav bhaji masala instead?

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!

Alternative to plain roasted peanuts?

You can use masala peanuts or even masala chana dal in place of the plain roasted peanuts.

Which other chutney can I use in place of the red garlic chutney?

A mint coriander chutney is a good option in place of the red garlic chutney.

Step by Step Photo Guide Above

side shot of dabeli served on a white plate with garnished kept in white bowls on the upper side.

Dabeli Recipe | Kacchi Dabeli | Dabeli Masala

Author: Dassana Amit
4.59 from 29 votes
Kacchi Dabeli is a popular street food from Gujarat. This Dabeli recipe is made from scratch with homemade Dabeli Masala, red chilli garlic chutney and spiced potato stuffing.
Print Rate
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings6
CourseSnacks
DietVegan, Vegetarian
CuisineGujarati, Indian

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

  1. Instead of the red garlic chutney you can also use Coriander Mint Chutney or Coriander Chutney.
  2. Dabeli masala powder is easily available in Indian cities and online. So you could use ready dabeli masala.
  3. Other variation is to add pav bhaji masala instead of dabeli masala. The dabeli will still taste good.
  4. Lastly to add more spice, add spiced or masala peanuts instead of plain peanuts.

Nutrition

Serving: 2g | Calories: 327kcal | Carbohydrates: 49g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 713mg | Potassium: 878mg | Fiber: 9g | Sugar: 7g | Vitamin A: 3080IU | Vitamin B1 (Thiamine): 0.3mg | Vitamin B2 (Riboflavin): 0.3mg | Vitamin B3 (Niacin): 5mg | Vitamin B6: 1mg | Vitamin C: 37mg | Vitamin E: 6mg | Vitamin K: 20µg | Calcium: 131mg | Vitamin B9 (Folate): 54µg | Iron: 5mg | Magnesium: 76mg | Phosphorus: 179mg | Zinc: 1mg

This Dabeli recipe from the archives was first published in February 2012. It has been updated on November 2024.

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Dassana Amit

I am Dassana Amit, a vegetarian chef and baker with decades of experience, professionally trained in Indian and continental cooking and baking. I’m also a certified pastry chef, trained at Le Cordon Bleu in plant-based patisserie. For over 16 years, I’ve shared trusted, strictly vegetarian recipes with step-by-step photos, expert tips, and practical guidance. Bringing together tradition, technique, and a love for honest, soulful vegetarian cooking.

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103 Comments

  3. 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..4 stars

    Reply

  5. 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 dabeli5 stars

    Reply

  6. I made dabeli from your space and for the first time really enjoyed it. Thanks

    Reply

  7. 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 friend from gujarat and I thought to search for recipe in your app and what not as usual I found it here..

    Whatever recipe I want I will get it from your blog thanks a lot for sharing wonderful recipes and turning us from nothing to cooking expert..

    My hubby loves the dishes whatever I made with your recipe and he is giving me name “EXPERT IN COOKING/MASTER CHEF” for him I was the master chef but for me you are the master..

    Reply

    1. 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.

      Reply

  8. Delicious dabeli recipe. I tried today and turned out great. Thanks a ton for posting this recipe.5 stars

    Reply

  9. 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 ???

    Reply

  10. 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!!5 stars

    Reply

  12. Hi…

    Your website have awesome recipes.. easy to understand.. watever i make it turns awesome.. liked all your recipes..4 stars

    Reply

  13. 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…5 stars

    Reply

      1. 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?4 stars

        Reply

        1. 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.

          Reply

    2. yes its a very easy and nice recipe i really like it and the most important thing in it is that… here the ingredients were use are likely to be homemade… and usually every home had this… thank you so much for giving this great recipe.

      Reply

  18. hello dassana, 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 dassana, the masalas I made as per your recipes and the chutneys I always keep refrigerated. God bless you. DK

    Reply

  19. 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.5 stars

    Reply

    1. 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 ……5 stars

      Reply

  21. 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. 🙂5 stars

    Reply

  22. thanx for the recipe.. its so easy.. my hubby loves this dabeli;)
    i am surely going to surprise him;)

    Reply

  23. 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…!!!5 stars

    Reply

  25. 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…

    Reply

    1. 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.

      Reply

  26. 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.5 stars

    Reply

  27. Hello Dassana,

    Thankyou for this recipe I have made this several times and turns out perfect everytime just delicious!

    Reply

  28. 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

    Reply

    1. 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.

      Reply

  29. 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.. .:-(…

    Reply

  31. 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

    Reply

  32. 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?

    Reply

  33. I havn’t tried this yet but full recipe explained in a nice and proper way . thank you. Veer singh, Adelaide , australia

    Reply

  34. 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.

    Reply

    1. hi mili, this is a dry and coffee grinder from black and decker brand. it is 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.

      Reply

  36. 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

    Reply

  37. Hey Dabeli looks yummy and its mouth watering. lovely description and nice clicks…keep posting such a delicious recipes..

    Reply

  38. Hi,

    Just to point out it cant be a north indian cuisine as it originated in kutch, so it is a gujarati cuisine.

    Reply

    1. 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.

      Reply

  40. hi,

    i really love this blog. nice pictures looks yummy. i am gonna make it on sunday for a large party.

    thanks,
    manisha

    Reply

  42. 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!

    Reply

  43. 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!

    Reply

  44. 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.

    Reply

    1. 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.

      Reply

  46. oh yes.. esp all the topping pictures.. so intricate and detailed.. makes me want to reach out and steal some:)

    Reply

  47. 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.

    Reply

  48. 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 🙂

    Reply

  49. 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!

    Reply