Guest Recipe Contributor
By Purvee Shukla
Dabeli is a popular street food that originated in the Kutch region of Gujarat, India. It happens to be one of my personal favorites. My husband and I often make it for dinner, and it has become a dish we love sharing with family and friends whenever we get together. What makes Dabeli so special is its perfect balance of sweet, spicy, and tangy flavors. The soft pav buns are filled with a flavorful spiced potato mixture and topped with crunchy peanuts, pomegranate arils, coconut, and sev, creating a wonderful mix of textures in every bite. For me, this dish is more than just a street food favorite, it’s a recipe that brings people together around the table. For the most authentic experience, we love enjoying Dabeli with a chilled glass of masala soda, just like you would find at street food stalls in India. You can find ingredients at Indian grocery stores.
Servings: About 4
Prep Time: 30 minutes
Cooking Time: 30 – 40 minutes
Ingredients
For filling:
4-5 medium potatoes, boiled, peeled, and mashed
1 small onion, finely chopped
1 clove garlic amd 1 green chili, finely minced
1 green apple, grated (optional)
2-3 Tbsp oil
½ teaspoon turmeric powder
1 teaspoon red chili powder
2–3 Tbsp dabeli masala (adjust to taste)
Salt to taste
For assembling and topping:
Pav (unsweetened slider buns)
1 cup nylon sev (thin crispy noodles)
¼ cup roasted peanuts (Coat with oil, tad Dabeli Masala)
2 tablespoons grated coconut
1 cup pomegranate arils
Chopped cilantro
Sweet tamarind chutney
Green chutney
Red garlic dry chutney
Butter, for toasting
Directions
Step 1: In a large pan, heat the oil and add the onions, garlic, and green chilies. Cook for 2–3 minutes, stirring the mixture. You may add the grated green apple at this stage and cook it along with the mixture.
Step 2: Next, add the dabeli masala along with turmeric and red chili powder and cook for 3–5 minutes on medium-low heat. Once the spices are well incorporated with the onions, garlic, and chilies, add about 2 tablespoons of water if the mixture appears dry to achieve a smooth consistency.
Step 3: Add salt to taste to the mashed potatoes and mix well. Combine the potatoes with the prepared dabeli mixture and mix until everything well.
Step 4: Transfer the potato filling into a shallow dish and spread evenly. Sprinkle grated coconut, roasted peanuts, cilantro, and pomegranate arils over the filling according to your taste and gently mix. Slice the pav buns in half and apply sweet tamarind chutney on one side and green chutney on the other. Place a spoonful of the potato filling on one side of the bun, sandwich the halves together, and toast with butter on a hot griddle or pan. Once toasted, press the three exposed sides of the bun into nylon sev and red garlic dry chutney to coat.
Serving Suggestion
Serve the Dabeli hot with extra nylon sev, pomegranate arils, and a side of green or tamarind chutney. Pair it with a chilled glass of masala soda or Chaas for a perfect street-style snack experience. Enjoy!
