Dabeli |Home Made Recipe With Simple Steps 2025|

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How To Make Dabeli
How To Make Dabeli

INTRODUCTION

  •  Introduces the famous Kutchi Dabeli, a street food from Anjaar, Kutch, Gujarat, also loved in Mumbai. an this dish love to eat all indian and also this is yummy for the test 
  • It’s called Double Roti because it’s filled Pav. this is the type of the vada pav
  • His inspiration: Rajubhai’s Dabeli, from a Gujarati locality in Mumbai where grew up. He praises Rajubhai’s Dabeli as the best he has ever had. this is also gujarati dish that they also like to eat this dish 
  •  Wants to make his version and serve it to Rajubhai — a heartfelt tribute.
  • He breaks down the essential components of Dabeli:
    • Dabeli masala this is the main sour of the Dabeli 
    • Potato masala this is use full for the good test 
    • Masala peanuts as you need you can add to the dabeli
    • Sweet & sour chutney (or water) this is also important for the dabeli
    • Spicy chutney it we will use for the good test 
    • All of this is stuffed in Pav.  
  • Mentions Kadak Misal (different from Maharashtrian Misal), which is made using Dabeli elements  crispy Papdi. or we can use different  type of misal also  

DABELI MASALA 

Ingredients to dry roast:

  • 1/4 cup whole coriander seeds that you can add as your need 
  • 1 tsp cumin seeds this is also important for the dabeli
  • 1 tsp black peppercorns it we will use for the better test 
  • 1 bay leaf as you need you can add it 
  • 1 tsp fennel seeds this also you can add as your need 
  • 1 tsp cloves this also we will use for the dabeli 
  • 1 star anise you have then you can add it 
  • 2 black cardamoms this is use full for the test 
  • 2-inch cinnamon stick as you need you can add it 
  • 1 tsp stone flower (dagad phool)
  • 1/2 tsp salt as you need you can add 

Steps:

  1. Heat a pan, lower the flame, add spices. this step is also important for the dabeli 
  2. Roast on low flame until aromatic. as following is the best step of the dabeli 
  3. Let it cool completely. so we will get better test while eating 
  4. Grind it in a mixer with:
    • 1 tsp black salt as you need you can add it to dabeli
    • 1 tbsp spicy red chili powder it get good colure for hte dabeli
  5. Blend to a fine powder.

stresses that this masala is the foundation of the Dabeli and is used in almost every other component.

MASALA PEANUTS 

Ingredients:

  • 3 tbsp peanut oil or you can use different oil also for the dabeli
  • 1/4 tsp turmeric powder this we will use for the good colure
  • 1 tbsp Kashmiri red chili powder this will give you good test 
  • 250 gm peeled peanuts this is also important for the dabeli 
  • 2 tbsp Dabeli masala this is the main sour dabeli
  • 6 tbsp powdered sugar as you ned you can add it in dabeli
  • 1/2 tsp coriander powder yuo have then you can add it 
  • 1/4 tsp cumin powder
  • Salt to taste as you need you can add it 

Steps:

  1. Heat oil, add turmeric + chilli powder.
  2. Add peanuts and toss with Dabeli masala.
  3. After 1–2 minutes, add sugar. Mix well.
  4. Add coriander powder, cumin powder, and salt.
  5. Cook for 1–2 mins more. Mixture will seem moist (because of sugar), but will crisp up after cooling.

Masala peanuts are essential to Dabeli and also great as bar snacks.

TWO CHUTNEYS (06:36–09:51)

1. SPICY GARLIC CHUTNEY:

Ingredients:

  • 1/3 cup garlic cloves
  • 3 tbsp oil
  • 3 tbsp Kashmiri red chilli powder
  • 1 tbsp spicy red chilli powder
  • Salt
  • 200–300 ml hot water

Steps:

  1. Blend garlic with some water into a fine paste.
  2. Heat oil, sauté garlic paste with salt.
  3. Add both red chilli powders.
  4. Add hot water. Cook 3–4 mins until oil separates.
  5. Result: Semi-thick chutney. Cool and store.

Alternative: Skip garlic if you don’t consume it.

2. SWEET & SOUR CHUTNEY / WATER:

Ingredients:

  • 1 cup tamarind (imli)
  • 1–1.5 litres water (for soaking)
  • 2 tbsp peanut oil
  • 1/4 tsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • 1 tsp spicy red chilli powder
  • 1 tbsp Dabeli masala
  • 3/4 cup sugar
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • Salt to taste

Steps:

  1. Soak tamarind in water for 25–30 mins.
  2. Mash and extract pulp water.
  3. Heat oil, add spices + Dabeli masala.
  4. Add tamarind water, sugar, cumin, coriander, and salt.
  5. Cook for 8–10 minutes to a semi-thin consistency.

Let it cool — will thicken slightly. This chutney adds the sweet-tangy balance crucial for Dabeli.

POTATO MIXTURE BASE 

Ingredients:

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