Dabeli Recipe | How to Make Kacchi Dabeli at Home?

dabeli recipe kacchi dabeli recipe at home

Dabeli Recipe with Step by Step Pictures | How to Make Kacchi Dabeli at Home?

Kacchi dabeli (कच्छी दाबेली) needs no introduction. It’s one of the most favorite Indian street foods of all-time. Let me tell you a bit about the origin of this delightful snack. Dabeli is a Gujarati term and it literally translates to ‘pressed’. And Kacchi or Kutchi represents the place of origin, which is Kutch, a region in the Indian state of Gujarat. In the 1960s, a person named Keshavji Gabha Chudasama who belonged to Mandvi, a city in Kutch, invented dabeli. He used to sell dabeli for 6 paise at the time. Now after more than half a century, his business is being run by his descendants in the city of Mandvi itself. It is said that their dabeli recipe hasn’t changed over time.

The Best Dabeli Recipe Ever

So, coming back to my dabeli recipe, it is just like the ones you get at the street-side stalls. I have had dabelis in several cities at so many different places. Some of them were the best I have ever had. This dabeli recipe is my effort to replicate the tastiest dabeli and you too can easily recreate it at home. All the elements for the dabeli recipe are homemade, except for the nylon sev. I have observed very closely, the method and style followed by the dabeli vendors; the way they combine the elements to create this gorgeous looking, lip-smacking snack. I have observed the consistency of the dabeli chutneys, the smoothness of the potato filling and the heat and tang it had, the crunch of the masala peanuts/masala sing (recipe here), the subtle sweetness from the pomegranate, and finished with a dab of fine sev.

Consistency of the Dabeli Chutneys

There are two kinds of chutneys that you need to make a terrific dabeli; imli khajoor chutney/date and tamarind chutney and red chili garlic chutney. Home cooks often tend to make chutneys that are too thick; so thick that they need to be spread on the pav using a butter knife, just like jam or butter. Thick chutneys have an overbearing taste and they don’t seep into the pav. The street-side dabeli vendors always have chutneys of pourable consistency. Not totally watery, but just thin enough that they are pourable. Follow my recipes for khajur imli ki chutney and red chili garlic chutney and you will see for yourself the difference they make.

Homemade Dabeli Masala Powder Recipe

The spice blends are the heart and soul of any recipe. Add the best veggies that you have, but if your spice blends are not right, your recipe won’t turn out good. The same is true for dabeli recipe. I recommend making your own masalas at home. They are fresher and have more intense flavors than the store-bought ones. I will tell you how to make dabeli masala powder at home with step by step pictures in this post itself. The dabeli masala powder ingredients are very simple. It’s nothing like the long list of ingredients mentioned on the packets for readymade dabeli masala powder.

Dabeli Recipe for when you are Entertaining

When you make dabeli, it is going to be a lot of preparation. But if you make the chutneys, masala peanuts, and dabeli masala a day before, then it will be very easy for you. All you have to do is prepare the potato masala, assemble the dabeli, and toast it. Besides, you never make just 4 dabelis or 6 dabels. It is always going to be 12 or more. There are a few foods that always end up being made in a greater quantity. Dabeli recipe is one of them. I made these the previous weekends when we had guests over, around 6 people. And dabeli was a hit. It was so good that no one could eat just one. Both kids and grown-up enjoyed it to the fullest. Trust me; this is the best dabeli recipe ever that you can make at home. And your guests are going to love it.

Now let’s see how to make kacchi dabeli at home.

Do watch the dabeli recipe video on our YouTube channel. Do subscribe, share, and give it a thumbs up.


5.0 from 26 reviews
Dabeli Recipe | Kacchi Dabeli Recipe
 
Prep time
Cook time
Total time
 
Kacchi Dabeli is a Gujarati snack that has its origin in Kutch. It features a pav drizzled with hot and sweet chutneys, stuffed with a potato masala, and peanuts, toasted and adorned with sev.
Author:
Recipe type: Snack
Cuisine: Gujarati, Indian
Serves: 18 dabelis
Ingredients
For the Khajur Imli Chutney
  • Khajur/Dates – ½ cup, deseeded
  • Jaggery – ½ cup, chopped
  • Imli/Tamarind – ½ cup
  • Water – 2 cups
  • Salt – to taste
  • Red chili powder – ½ tbsp
  • Saunth/Dry ginger powder – 1 tsp
  • Hing/Asafetida – ¼ tsp
For the Red Chili Garlic Chutney
  • Dried red chilies (Guntur variety) – 20
  • Hot water – 1 cup
  • Garlic – 3 cloves, medium-sized
  • Salt – to taste
For Dabeli Masala Powder
  • Cumin seeds – 1 tsp
  • Black peppercorns – 12
  • Cloves - 12
  • Cinnamon – 1-inch stick
  • Red chili powder (Byadgi mirchi) – 2 tsp
  • Coriander powder – 1 tsp
  • Sugar – 2 tsp
For the Potato Masala
  • Potatoes – 5 medium boiled & mashed
  • Dabeli masala powder – 3 tbsp
  • Khajur imli chutney – ¾ cup
  • Salt – to taste
  • Oil – 2 tbsp
  • Pomegranate – ¼ cup
  • Onion – 1 small, finely chopped
  • Cilantro/Coriander leaves – 2 tbsp
Other Ingredients
  • Pav - 18
  • Masala peanuts - 1 cup (recipe here)
  • Nylon sev - ½ cup
  • Butter - For Toasting the Dabeli
Instructions
How to Make Khajur Imli Chutney
  1. Combine dates, jaggery, and tamarind in a sauce pot.
  2. Add salt, red chili powder, saunth/dry ginger powder, and hing/asafetida.
  3. Add water and bring the chutney to a boil.
  4. Let it simmer for 7-8 minutes or until the dates and tamarind softens. The sweetness of dates would mingle in the chutney and its pulp would taste bland.
  5. Turn the heat off. Let the chutney cool a bit till it’s safe to handle.
  6. Strain the chutney to separate the pulp from the juices.
  7. Date and tamarind chutney for dabeli is ready. Store it in an airtight bottle until you wish to use it. It stays fresh for a week.
How to Make Red Chili Garlic Chutney
  1. Add hot water to dried red chilies. Cover and let them rest for about half an hour.
  2. Transfer the red chilies along with the water to the wet grinder. Add the garlic and salt as well.
  3. Grind the ingredients to the chutney that’s almost smooth. There should be some bits of the red chilies and seeds for the texture.
  4. Red chili and garlic chutney for dabeli is ready.
How to Make Dabeli Masala Powder
  1. Heat a skillet on low flame and add the whole spices; cumin seeds, black peppercorns, cloves, and cinnamon. Toast them very lightly while tossing them around for a few seconds.
  2. Once they cool, transfer them to the grinder jar.
  3. Add sugar and powdered spices to them; red chili powder, and coriander powder.
  4. Grind everything to a fine powder.
  5. Kutchi dabeli masala powder is ready. Store it in an airtight jar until you wish to use it.
How to Make Potato Masala
  1. Heat the oil in a pan or pot. Add the mashed potatoes to it.
  2. Add the dabeli masala powder, and salt.
  3. Now add tamarind and dates chutney. Mix well to get a smooth, soft mixture.
  4. Cover and cook for 3-4 minutes on low flame. Then turn off the flame and let the potato masala cool.
  5. Remove the potato masala onto a plate.
  6. Spread it and smoothen it using the back of the spoon.
  7. Garnish the potato masala generously with pomegranate seeds. Also, sprinkle some chopped onion and cilantro/coriander leaves.
How to Assemble the Dabeli
  1. To assemble the dabeli, keep all the elements at hand; red chili garlic chutney, khajur imli chutney, potato masala, masala peanuts, pav, and nylon sev.
  2. Slice a pav so that you can flip it open. Apply some red chili garlic chutney on both sides.
  3. Then apply dates and tamarind chutney on both sides. Close the pav for a moment as you do so, holding the spoon in between, so that the pav absorbs the chutney well.
  4. Apply a spoonful of dabeli potato masala.
  5. Add some masala peanuts to the dabeli.
  6. Apply some more potato masala to seal the peanuts within.
  7. Gently close the pav. Do not squeeze it. Coat the sides of the dabeli with nylon sev.
  8. Brush the tawa/griddle with a little butter and toast the dabeli until it’s crispy on both sides. Make the remaining dabelis the same way.
  9. Kachchi dabeli is ready. Serve hot. Enjoy!

Dabeli Recipe with Step by Step Pictures Below


Step 1

First of all, let’s make the khajur imli chutney, also known as dates tamarind chutney. Gather the ingredients for the tamarind and date chutney.

ingredients for imli khajoor ki chutney


Step 2

Combine ½ cup deseeded dates, ½ cup jaggery, and ½ cup tamarind in a sauce pot.

khajur, gur, imli in a pot for making khajur ki chutney


Step 3

Add salt to taste, ½ tbsp red chili powder, 1 tsp saunth/dry ginger powder, and ¼ tsp hing/asafetida.

hing, saunth, lal mirch added to imli, khajur and gur


Step 4

Add 2 cups of water. Bring the chutney to a boil.

water being added tothe tamarind, dates and, jaggery to make chutney


Step 5

Let it simmer for 7-8 minutes or until the dates and tamarind softens. The sweetness of dates would mingle in the chutney and its pulp would taste bland.

khajur imli chutney coming to a boil


Step 6

Turn the heat off. Let the chutney cool a bit till it’s safe to handle.

cooling the date and tamarind chutney before using it


Step 7

Strain the chutney to separate the pulp from the juices.

tamarind and date chutney being strained


Step 8

Date and tamarind chutney for dabeli is ready. Store it in an airtight bottle until you wish to use it. It stays fresh for a week.

khajur imli ki chutney for dabeli is ready


Step 9

Next, let’s prepare the red chili garlic chutney. You will need just a few ingredients for red chili and garlic chutney.

red chili garlic chutney ingredients


Step 10

Add 1 cup hot water to 20 dried red chilies (Guntur variety). Cover and let them rest for about half an hour.

guntur red chilies soaked in hot water


Step 11

Transfer the red chilies along with the water to the wet grinder. Add 3 medium-sized cloves of garlic and salt to taste.

soaked red chilies, garlic in grinder jar


Step 12

Grind the ingredients to the chutney that’s almost smooth. There should be some bits of the red chilies and seeds for the texture.

red chili garlic chutney is ready


Step 13

Red chili and garlic chutney for dabeli is ready.

red chili garlic chutney for dabeli


Step 14

Prepare the dabeli masala ingredients. You will need some whole spices and some powdered spices.

dabeli masala powder ingredients


Step 15

Heat a skillet on low flame and add the whole spices; 1 tsp cumin seeds, 12 black peppercorns, 12 cloves, and 1-inch piece of cinnamon. Toast them very lightly while tossing them around for a few seconds.

dabeli masala spices being roasted


Step 16

Once they cool, transfer them to the grinder jar. Add 2 tsp sugar and powdered spices to them; 2 tsp red chili powder, and 1 tsp coriander powder.

whole spices, sugar, salt and red chili for dabeli masala powder


Step 17

Grind everything to a fine powder. Kutchi dabeli masala powder is ready. Store it in an airtight jar until you wish to use it.

dabeli masala powder recipe is ready


Step 18

Finally, let’s make the potato masala to stuff the dabeli with.

ingredients for making dabeli potatoes stuffing


Step 19

Heat 2 tbsp oil in a pan or pot. Add in 5 medium potatoes that have been boiled and mashed really well.

oil and potato combined to make stuffing for kutchi dabeli


Step 20

Add 3 tbsp dabeli masala powder, and salt to taste.

kutchi dabeli masala powder recipe added to the potatoes


Step 21

Now add ¾ cups tamarind and dates chutney.

khajur imli chutney being added to dabeli masala


Step 22

Mix well to get a smooth, soft mixture.

potato masala for dabeli being cooked


Step 23

Cover and cook for 3-4 minutes on low flame. Then turn off the flame and let the potato masala cool.

cover and cook the potato stuffing for dabeli


Step 24

Remove the potato masala onto a plate.

dabeli masala is ready


Step 25

Spread it and smoothen it using the back of the spoon.

smoothen and spread the dabeli potato masala


Step 26

Garnish the potato masala generously with pomegranate seeds. Also, sprinkle some chopped onion and cilantro/coriander leaves.

aloo masala for dabeli garnished with anar, onion and hara dhaniya


Step 27

To assemble the dabeli, keep all the elements at hand; red chili garlic chutney, khajur imli chutney, potato masala, masala peanuts, pav, and nylon sev.

dabeli ingredients are gathered


Step 28

Slice a pav so that you can flip it open. Apply some red chili garlic chutney on both sides.

teekhi chatney for dabeli


Step 29

Then apply dates and tamarind chutney on both sides. Close the pav for a moment as you do so, holding the spoon in between, so that the pav absorbs the chutney well.

khajur ki meethi chutney for dabeli


Step 30

Apply a spoonful of dabeli potato masala.

kacchi dabeli masala being stuffed in pav


Step 31

Add some masala peanuts to the dabeli.

masala peanuts or masala sing for dabeli


Step 32

Apply some more potato masala to seal the peanuts within.

assembling the dabeli


Step 33

Gently close the pav. Do not squeeze it. Coat the sides of the dabeli with nylon sev.

preparing dabeli at home


Step 34

Brush the tawa/griddle with a little butter and toast the dabeli until it’s crispy on both sides. Make the remaining dabelis the same way.

toasting the butter dabeli


Step 35

Kachchi dabeli is ready. Serve hot. Enjoy!

dabeli is ready and being served hot

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43 Comments

  • Reply
    Sunidhi Parmar
    June 11, 2017 at 3:24 pm

    Hi there, Monica…Was looking for dabeli recipe and I landed on your website via foodgawker…your dabeli looks so GORGEOUS! I m drooling, seriously! This is by far the simplest n no-fuss recipe n I am gonna make it for the small get-together that we are having day after tomorrow….thank you so much!

  • Reply
    Nancy D'Mello
    June 12, 2017 at 6:12 pm

    what an amazzng looking dabeli….fairly simple than other recipes that i found on the internet. can I prepare d potato masala a day before? Does it taste good the next day too? thks in advance.

    • Reply
      Monica
      June 13, 2017 at 11:02 am

      Hey Nancy. Thanks a lot.
      Yes, you may prepare potato stuffing a day ahead. In fact, it tastes better the next day. If you wish, you may also decorate it with pomegranate and cilantro. Cover it and pop that plate into the fridge. Add onions the next day.

  • Reply
    Roma Sehgal
    June 14, 2017 at 6:23 am

    nicer recipe.. but i have seen street side vendors apply sev after toasting the dabeli… is it ok to apply it before toasting like you did?

    • Reply
      Monica
      June 14, 2017 at 4:31 pm

      Hello Roma. Yes, you can apply sev after toasting the dabeli. Just that it gets harder to hold a hot dabeli, so I applied it before toasting. 🙂

  • Reply
    Namrata Wadekar
    June 20, 2017 at 3:46 pm

    vry colorful recipe…beautiful pics.

    • Reply
      Monica
      June 22, 2017 at 2:27 pm

      Thank you, Namrata.

  • Reply
    Asha Verma
    June 28, 2017 at 2:38 pm

    badhiya lg rhe hain dabeli..bahot sundar video hai.. maine subscribe karlia 🙂

    • Reply
      Monica
      June 29, 2017 at 8:18 am

      Thank you, Asha.

  • Reply
    Devashri Rane
    July 18, 2017 at 5:46 am

    tasty…cool pics

    • Reply
      Monica
      July 21, 2017 at 5:06 pm

      Thanks Devashri.

  • Reply
    Srividhya Gopalakrishnan
    July 18, 2017 at 2:50 pm

    lipsmacking..very easy n nice video

    • Reply
      Monica
      July 21, 2017 at 5:06 pm

      Thank you, Srividhya. I am glad you like the video recipe. 🙂

  • Reply
    Gayatri Verma
    August 8, 2017 at 5:11 pm

    Your dabeli platter looks magnificent..loved the addition of homemade masala peanuts! a big thumbs up!

    • Reply
      Monica
      August 9, 2017 at 5:06 pm

      Thank you so much.

  • Reply
    Smita Mathur
    August 9, 2017 at 5:25 am

    wow! such a detailed post..i love how you made everything in one go n a single post.. mush appreciated..very yummy looking dabeli..

    • Reply
      Monica
      August 9, 2017 at 4:51 pm

      Your comment made my day. Thank you, Smita.

  • Reply
    The Hungry Hippo
    August 14, 2017 at 9:11 pm

    Hi Monica. I just loved the presentation of ur dabeli..its no cool! lovely video..getting recips of all the components in one place is really helpful..thank you..gotta try this one soon..will let u know..

    • Reply
      Monica
      August 15, 2017 at 7:42 am

      Thank you. Looking forward to hear from you. 🙂

      • Reply
        The Hungry Hippo
        September 3, 2017 at 6:12 am

        Hi Monica. I finally tried your dabeli recipe and it was hit. My friends loved it. Everything was so well-balanced and perfect. Thanks a lot for the recipe. Hoping to try some more recipes of yours.

        • Reply
          Monica
          September 3, 2017 at 4:53 pm

          Thank you. I am really thrilled that you and your friends enjoyed the dabeli. 🙂

  • Reply
    Shashi Hansraj
    August 24, 2017 at 7:14 am

    ditto street style method..great effort..loving all thse vibrant colors in the pic..

  • Reply
    Supriya Waje
    September 3, 2017 at 6:10 am

    just woww

  • Reply
    Satyajeet Banerjee
    September 10, 2017 at 9:46 pm

    What a recipe! And what beautiful pics and videos. You are truly talented! Following your page on FB now. Looking forward to more delicious recipes. 🙂 Keep up the good work!

  • Reply
    Niisha Punjabi
    September 17, 2017 at 9:10 pm

    i tried this today.. everyone loved it.. just that i needed to add more tamarind chutney in the potato masala.. but the end result was fabulous

  • Reply
    Anushree
    September 17, 2017 at 9:44 pm

    Superb and perfect recipi madam.

  • Reply
    Kirti
    September 19, 2017 at 12:50 pm

    Awesome recipe!!!! Thanks a lot !!! Easy to prepare!!! Going to try your white sauce pasta too
    Some problem with rating stars definitely 5 stars

    • Reply
      Monica
      September 19, 2017 at 6:03 pm

      Thank you. Would love to know what you think about the recipe 🙂

  • Reply
    Grishma ravi
    September 25, 2017 at 1:46 pm

    This is the best dabeli recipe over the Internet…

  • Reply
    Gauri
    October 13, 2017 at 11:42 am

    Wow . Very well written recipe. All the portions of the ingredients and step by step pictures are very helpful. Keep on posting.

    • Reply
      Monica
      October 14, 2017 at 11:56 am

      Thanks 🙂

  • Reply
    Mihir Gokhale
    November 14, 2017 at 6:11 pm

    waah! agadi sundar diste tujhi dabeli, monica..mastach..karun baghavi lagel..

    • Reply
      Monica
      November 20, 2017 at 9:55 am

      Thank you. Nakki karun bagha 🙂

  • Reply
    maya totla
    November 25, 2017 at 10:55 pm

    wow! every step covered, very detailed and amazing recipe! thank you for saving a ton of time that we have to spend in trial and error, hit and miss recipes, i have complete faith in your recipes.

    • Reply
      Monica
      December 2, 2017 at 2:02 pm

      Hi Maya. Thank you for the huge compliment!
      Do try this recipe and I am sure you will enjoy it 🙂

  • Reply
    Vandana P
    January 4, 2018 at 4:32 am

    tasty! i love how u make everything urlsef at home

  • Reply
    Maduri B
    January 20, 2018 at 10:33 am

    thanks for putting all the recipes in one place.. i could make it so easily.. loved the taste..keep it up!

    • Reply
      Monica
      January 20, 2018 at 5:51 pm

      Thank you for trying out the recipe, Madhuri. I am so glad your folks loved it. 🙂

  • Reply
    Nik
    July 13, 2018 at 10:13 pm

    Hey Monica. I made this recipe for my family and it turned out really well! The recipe was really easy to follow and it result was delicious. I couldnt believe how good the red chili garlic chutney was. I really apprciate your website – keep it up!

  • Reply
    Jayparth
    August 16, 2018 at 3:53 pm

    Thanks a lot for providing such an ubiquitous and ingenious recipe! And experimental outcomes prove the results to be a really well balanced and tasty stuff! Keep posting good recipes! 🙂

    • Reply
      Monica
      August 16, 2018 at 4:07 pm

      Thank you so much for your kind words. I am glad you like the recipe.

  • Reply
    ashima
    April 8, 2019 at 1:25 pm

    brilliant recipe and amazing explanation with so many pictures. i was so tempted to try yur dabeli recipe and I feel lke it’s an achievement unlocked. making everything from scratch, it all tasted so fresh and delicious. i loved your idea of making chutneys in advance. saves a lot of time the next day .. my family really enjoyed it a lot. and yes, we polished off 16-17 dabelis..just the four of us. thanks for such a delicious recipe.

    • Reply
      Monica
      April 10, 2019 at 3:32 pm

      Hi Ashima. So happy to know you and your family loved the dabeli so much. I can totally imagine how you feel about making everything from scratch. I felt elated too when I was finally able to perfect the recipes of all the elements of the dabeli. 🙂

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