Prepare authentic Gujarati kutchi dabeli at home from scratch with dabeli masala, chutneys and crunchy toppings. This recipe tastes just like the street style version found in Gujarat, India.
What is Dabeli?
Dabeli, a street food delicacy originating from the vibrant state of Gujarat, is a tantalizing snack that has an unsurpassed taste!
This savory treat features a medley of mashed potatoes seasoned with a special blend of spices known as dabeli masala, all nestled between soft pav (buns) and adorned with an array of delightful toppings.
Like many Gujarati recipes, it has the perfect balance of spicy, tangy and just a bit sweet. The word “dabeli” loosely translates to “pressed” as the potato filling is pressed in the buns. It has similarities to vada pav and tawa burger .
Making the best dabeli at home requires time and patience but the end result is so worth it! You need to prepare the filling or stuffing, chutneys, masala peanuts, chopped onions and sev.
You can make the filling ahead of time if it helps as it keeps well in the fridge.
Other Gujarati snack recipes we love are: khichu , lilva kachori with garlic and gujarati shakkarpara
Kacchi Dabeli Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
To recreate this iconic snack at home, gather the following ingredients:
Buns or pav – soft white bread rolls similar to that used in vada pav or pav bhaji . I have used soft white baps as they are easily available in the UK.
Butter – alternatively use vegan butter or oil
Mashed potato filling:
Boiled potatoes – floury potatoes are better
Oil
Sugar
Red chilli powder – I used kashmiri for colour but no spice
Dabeli Masala – I use homemade always but you can use shop bought as well.
Toppings:
Pomegranate seeds
Freshly chopped coriander leaves
Dabeli chutney
Garlic chutney
Imli chutney (tamarind chutney)
Masala spicy peanuts (roasted peanuts)
Nylon sev
4-5 tbsp. Red onion finely chopped
Optional – toasted dry coconut can be added to the filling
How to make Gujarati Dabeli street style
Prepare the filling:
Mash the boiled potatoes and set aside.
Heat oil in a pan, add the red chilli powder and dabeli masala.
Add a splash of water and tip in the mashed potatoes and keep mashing and mixing.
Add salt and sugar, keep stirring till sugar melts and add more water to loosen the mixture.
Cook the potato mixture for another 2-3 minutes.
If the mixture is too dry, add a couple of tablespoons of water.
Transfer the potato mixture into another bowl, let it cool.
Add 1/3 of the pomegranate seeds, coriander leaves and some masala peanuts.
Assemble the Dabeli:
Slice the pav horizontally from one corner without cutting all the way through.
Spread garlic chutney and sweet jam chutney on both sides.
Place a generous amount of the potato mixture inside the pav.
Top with chopped onions, roasted peanuts, and pomegranate seeds.
Heat flat tawa or griddle and add butter or oil.
Heat the filled buns on both sides and press down.
Coat the filled side with nylon sev
Serve with more chutneys.
Storage
If you have any leftovers (which is rare!), store in an airtight container in the refrigerator. Reheat gently in a pan or microwave.
Use leftover filling to make a dabeli sandwich, dabeli pinwheels, dabeli bruschetta or puffs.
Other Indian Street Food Recipes
Bhel Puri
Samosa Chaat
Bread Pakora
Pani Puri
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Dabeli
Equipment
- 1 pan
- 1 tawa griddle
Ingredients
- 12 Buns Pav, Baps or Dinner Rolls
- 12 tablespoon Butter or Oil
Mashed Potato Filling
- 6 medium Boiled potatoes
- 4 tablespoon Oil
- 4 tablespoon Dabeli Masala
- 2 tablespoon Red chilli powder Kashmiri
- 4 tablespoon Sugar
- 2 teaspoon Salt or per taste
Toppings
- 1 cup Pomegranate seeds
- ½ cup coriander leaves
- ½ cup Dabeli Chutney
- ¼ cup Garlic chutney
- ½ cup Imli chutney Tamarind chutney
- ½ cup Masala Peanuts Spicy Peanuts
- ½ cup Nylon sev
- ½ cup Red onion finely chopped
Instructions
- Mash the boiled potatoes and set aside.
- Heat oil in a pan, add the red chilli powder and dabeli masala.
- Add a splash of water and tip in the mashed potatoes and keep mashing and mixing.
- Add salt and sugar, keep stirring till sugar melts.
- Add more water to loosen the mixture. Cook the potato mixture for another 2-3 minutes.
- If the mixture is too dry, add a couple of tablespoons of water.
- Transfer the potato mixture into another bowl, let it cool.
- Add 1/3 of the pomegranate seeds, coriander leaves and some masala peanuts.
- Slice the pav horizontally from one corner without cutting all the way through.
- Spread garlic chutney and sweet jam chutney and/or imli chutney on both sides.
- Place a generous amount of the potato mixture inside the pav.
- Top with chopped onions, roasted peanuts, and pomegranate seeds.
- Heat flat tawa or griddle and add butter or oil.
- Heat the filled buns on both sides and press down.
- Coat the filled side with nylon sev
- Serve with more chutneys.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on May 31st 2015 but I have updated the post since with helpful content.
Dabeli
Equipment
- 1 pan
- 1 tawa griddle
Ingredients
- 12 Buns Pav, Baps or Dinner Rolls
- 12 tablespoon Butter or Oil
Mashed Potato Filling
- 6 medium Boiled potatoes
- 4 tablespoon Oil
- 4 tablespoon Dabeli Masala
- 2 tablespoon Red chilli powder Kashmiri
- 4 tablespoon Sugar
- 2 teaspoon Salt or per taste
Toppings
- 1 cup Pomegranate seeds
- ½ cup coriander leaves
- ½ cup Dabeli Chutney
- ¼ cup Garlic chutney
- ½ cup Imli chutney Tamarind chutney
- ½ cup Masala Peanuts Spicy Peanuts
- ½ cup Nylon sev
- ½ cup Red onion finely chopped
Instructions
- Mash the boiled potatoes and set aside.
- Heat oil in a pan, add the red chilli powder and dabeli masala.
- Add a splash of water and tip in the mashed potatoes and keep mashing and mixing.
- Add salt and sugar, keep stirring till sugar melts.
- Add more water to loosen the mixture. Cook the potato mixture for another 2-3 minutes.
- If the mixture is too dry, add a couple of tablespoons of water.
- Transfer the potato mixture into another bowl, let it cool.
- Add 1/3 of the pomegranate seeds, coriander leaves and some masala peanuts.
- Slice the pav horizontally from one corner without cutting all the way through.
- Spread garlic chutney and sweet jam chutney and/or imli chutney on both sides.
- Place a generous amount of the potato mixture inside the pav.
- Top with chopped onions, roasted peanuts, and pomegranate seeds.
- Heat flat tawa or griddle and add butter or oil.
- Heat the filled buns on both sides and press down.
- Coat the filled side with nylon sev
- Serve with more chutneys.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My Indian Mango Lassi is similar to the lassi found in Indian restaurants. Deliciously thick and creamy – a restaurant style meal isn’t complete without it!
You just can’t go wrong with mango lassi! With just 4 ingredients, you’ll have a super summery drink recipe in minutes.
We eagerly wait for Indian mangoes such as Alphonso mangoes and Kesar mangoes to reach the UK once a year during the summer months.
My Mum usually prepares Gujarati style keri no ras , fajeto and mango matho /shrikhand while Dad and I indulge in making this refreshing Indian lassi. It’s pure bliss especially when using fresh mangoes!
On hot days, we rely on this restaurant style mango lassi and chilled easy mango mousse to keep us cool.
Mango lassi is not strictly a traditional Indian drink but born from Indian restaurants who wanted to serve an alternative to sweet and salty lassi and it became a popular drink overnight.
Ingredients notes & alternatives
- Mango pulp /mango nectar – the key ingredient to this recipe! Use f resh mango chunks where possible. Canned mango pulp, canned mango frozen mango pieces/slices work too.
We used Alphonso mango pulp which is found easily in Indian stores, British supermarkets and the United States throughout the year.
Greek yogurt – use the full-fat variety. Alternatively, use plain but still full-fat yogurt.
Sugar – The sugar combats any sour taste from the mango. Adjust the amount of sugar according to the sweetness you want and depending on the fruit/mango pulp sweetness. Alternatively, use light honey.
It is important that the honey is mild and light variety otherwise it will overpower the lassi. Use maple syrup or agave syrup but this may alter the flavour.
Optional ingredients:
To make the lassi even creamier you can add cold milk or c ream – simply whisk with the yogurt.
Add however much you want depending on the thickness you desire for your lassi.
Some restaurants add vanilla ice cream too.
How to serve Mango Lassi?
You will want to serve chilled lassi. If you have not used chilled yogurt or frozen mango cubes put the lassi in the freezer for 10 minutes before serving.
For thicker lassi, I wouldn’t recommend adding any ice cubes to the lassi as it will make lassi watery.
I love it first thing in the morning for breakfast with No onion potato and sweetcorn seviyan upma . It is such a filling start to the day.
One of the best ways to enjoy lassi is with any spicy Indian meal or Maru Na Bhajia . It is my favourite drink with any Indian food!
Just top it up in serving glasses, add a few saffron strands, a touch of cardamom and serve in a garden party for a eye catching beverage.
How to Store lassi?
Fridge – this easy mango lassi recipe is best enjoyed as fresh as possible, but if any leftover store in an airtight container or sealed bottle and keep in the refrigerator for 8-10 hours.
Freezer – Pour it in the popsicle moulds and make summer treat for just like we made Mango, Basil and Cashew Yogurt Popsicle.
Pour it in the ice cubes tray and use few at a time in making a smoothie with other ingredients.
How to make Mango Lassi
The recipe of mango and lime lassi is pretty straight forward and quick that even your 10-year-old can have a go at too, its just sweet mango blended with yogurt.
Blend together the mango flesh and yogurt in a blender or use an immersion blender. Use a little milk at a time or water to thin out as needed. Taste for sweetness and then add sugar.
If using canned mango pulp, you don’t even need a blender, just use a balloon whisk to combine everything.
Serve lassi in serving glasses.
Tips for best Mango Lassi
To achieve best mango lassi use mangoes that are available in the summer season which are fresh, ripe and sweet.
You could use any variety of mangoes. I prefer Alphonso because it is of the highest quality, but as long as the other varieties are pulpy, juicy, fleshy and have a sweet taste you can also use them.
Indian mango varieties like kesar and dusheri works well and are available in Indian grocery stores or an Indian market stall that sells fresh fruit.
It is not worth using mangoes that are fibrous or stringy as it wont give the desired consistency.
If you find that the mangoes are more sweet, then you need to add less sweeteners.
Chill the mango lassi for at least 2 hours before serving, it tastes better that way.
Use fresh sweet mangoes for best results but you could make this lassi with store-bought mango pulp which is available as canned mango pulp. This is handy for when mangoes are not in season
I freeze mango pulp and make various goodies with it throughout the year.
You will need to adjust the amount of sweetener if using canned pulp, as many of them are loaded with sugar. Low-fat yogurt, plain yogurt or Greek style yogurt or other whole milk yogurt can be used.
For low-fat options, make the lassi with skimmed milk yogurt or low fat yogurt according to personal preference.
Other Lassi Recipe
Mango Cheesecake Lassi
Kefir Lassi
Rose Lassi
Piyush/Piyush Lassi
Caramel Lassi
Tropical Lassi
Strawberry Lassi
Mango Lassi
Equipment
- 1 Blender
Ingredients
- 2 cup mango pulp*
- 2 ½ cup greek yogurt full-fat
- 50-60 g sugar**
- ¼ cup milk if needed
Instructions
- Place mango pulp, sugar and yogurt in a blender. 2 cup mango pulp*, 2 1/2 cup greek yogurt, 50-60 g sugar**
- Blend until smooth.
- Add milk if mango lassi is too thick and blend till everything incorporated. 1/4 cup milk
- Serve in 4 serving glasses.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note: This post was originally created in June 2013, but since we have updated the post with new pictures and content.
