Ingredients

  • Serves 2 people
  • dabeli masala:

    1 dried red chili

  • 1 tsp coriander seeds or coriander powder

  • ½ inch stick of cinnamon

  • 2 to 3 cloves

  • ½ tsp cumin seeds

     

  • red garlic chutney:

    1 to 2 fresh red chilies (soaked in warm water for 30 to 40 minutes)

  • 50 g lehsun (garlic, chopped finely)

  • juice of 1 lemon

  • 1 to 2 g salt to taste

     

  • potato filling for dabeli:

    3 medium-sized potatoes, boiled, peeled and mashed (boiled for approx. 16 to 18 min)

  • 1 small onion (finely-chopped)

  • 8 g dabeli masala

  • 1 g hing (asafoetida)

  • 5 g cumin seeds or cumin powder

  • 20 g tamarind dates chutney

  • 30 g grated coconut (optional)

  • 30 g pomegranate seeds or black grapes

  • 10 g chopped coriander leaves

  • 30 ml groundnut oil or sunflower oil

  • 1 to 2 g salt

     

  • for finishing dabeli:

    4 to 5 Indian buns or Pav (slit at the centre horizontally)

  • 30 g roasted peanuts

  • 5 g chopped coriander leaves

  • 10 g cup nylon sev (savory gram flour vermicelli, optional)

  • 25 g pomegranate seeds

  • 20 g garlic chutney

  • 20 g tamarind dates chutney

  • 20 g butter

  • 15 g red onions (chopped)

Dabeli (Spicy Tangy Stuffed Buns)
Recipe Courtesy of
Asian Food Network

Dabeli (Spicy Tangy Stuffed Buns)

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“Dabeli” is the literal translation of “Pressed”. The dish gets its name from the unique spicy tangy blend of Indian spiced vegetables, sandwiched between slit Pav (Indian local bread), which is pressed on a Tava (Indian Flat pan) and cooked in liberal amounts of butter. This dish originated from India’s western province of Gujarat, but has become increasingly popular as a Mumbai street food snack. Hawkers can be seen often with Dabeli carts in the by lanes of Mumbai with a huge plate, filled with the Dabeli Masala, and a large Tava to cook the Dabeli. The dish is best enjoyed as an evening snack, with a cup of hot tea.
  • Easy
  • 15 min
  • 10 min
  • 15 min
  • 4 steps
  • 24 Ingredients
  • Easy
  • 4 steps
  • 24 Ingredients
  • 15 min
  • 10 min
  • 15 min

Instructions

  1. Making Dabeli Masala powder

    • Dry roast the dried red chili, cumin, cloves, cinnamon and coriander seeds till they start leaving aroma, or for about 2 minutes.
    • Add all the ingredients in a dry grinder.
    • Grind to a fine powder. keep aside.


  2. Preparing red garlic Chutney

    • In a wet grinder or blender, grind the soaked fresh red chilies, garlic, lemon juice and salt to a smooth paste.
    • Add 10 to 15 ml water if required till it comes to coating consistency. (till it coats a table spoon when dipped)


  3. Making potato stuffing for Dabeli

    • Boil the potatoes in a pressure cooker (3 whistles) or in a heavy-bottom pan (for approx. 20 min) till soft.
    • Peel mash them and keep aside.
    • In a cooking pan, heat oil up. Add cumin let it crackle, or for about half a minute.
    • Then, add the chopped onions and fry them till they become soft, or for about 1 to 2 minutes.
    • Add asafoetida and fry for a minute on a low flame.
    • Add the sweet tamarind dates chutney to the onions and mix well.
    • Add the mashed potatoes and mix well.
    • Add the Dabeli Masala powder to the mashed potatoes. Mix well and add salt.
    • Cook for 2 to 3 minutes while stirring the mixture.
    • If the mixture looks a little dry, add 15 to 20 ml water. When done, spread the potato filling on a plate.
    • Sprinkle some grated coconut on the potato filling. (optional)
    • Add some chopped coriander on top.
    • Add pomegranate seeds. Keep the potato stuffing aside and let it cool at room temperature.
    Making potato stuffing for Dabeli


  4. Finishing the Dabeli

    • Assemble all the ingredients needed for the finishing of the Dabeli.
    • Apply the sweet Chutney on one slice of the bun and the red garlic Chutney on the other side.
    • Take 2 heaped spoonful (approx. 50 g) of the potato filling and put it on top of one of the sides of bread.
    • Add the chopped onions and coriander leaves.
    • Top it up with some roasted peanuts and pomegranate seeds.
    • Cook on the Tava (large falt bottom pan) with 20 g of butter till both sides turn crispy outside and have a nice golden-brown color, or for about 2 to 3 minutes.
    Finishing the Dabeli


Plate and Serve!

Serve warm, garnished with coriander or Sev (optional).

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • dabeli masala:

      1 dried red chili

    • 1 tsp coriander seeds or coriander powder

    • ½ inch stick of cinnamon

    • 2 to 3 cloves

    • ½ tsp cumin seeds

       

    • red garlic chutney:

      1 to 2 fresh red chilies (soaked in warm water for 30 to 40 minutes)

    • 50 g lehsun (garlic, chopped finely)

    • juice of 1 lemon

    • 1 to 2 g salt to taste

       

    • potato filling for dabeli:

      3 medium-sized potatoes, boiled, peeled and mashed (boiled for approx. 16 to 18 min)

    • 1 small onion (finely-chopped)

    • 8 g dabeli masala

    • 1 g hing (asafoetida)

    • 5 g cumin seeds or cumin powder

    • 20 g tamarind dates chutney

    • 30 g grated coconut (optional)

    • 30 g pomegranate seeds or black grapes

    • 10 g chopped coriander leaves

    • 30 ml groundnut oil or sunflower oil

    • 1 to 2 g salt

       

    • for finishing dabeli:

      4 to 5 Indian buns or Pav (slit at the centre horizontally)

    • 30 g roasted peanuts

    • 5 g chopped coriander leaves

    • 10 g cup nylon sev (savory gram flour vermicelli, optional)

    • 25 g pomegranate seeds

    • 20 g garlic chutney

    • 20 g tamarind dates chutney

    • 20 g butter

    • 15 g red onions (chopped)

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