This homemade dabeli masala powder is a must have for homemade dabelis, a popular Gujarati street food snack also known as Kutchi Dabeli . You just need whole spices and a spice grinder.
- Ingredients for Kutchi Dabeli Masala
- Equipment
- How to make Kacchi Dabeli Masala
- Storage
- Other Masala Powder Recipe
Dabeli is a popular Indian street food originating from the vibrant state of Gujarat. It consists of a spicy and tangy mashed potato filling sandwiched between pav buns (bread rolls) and garnished with various Dabeli chutneys , sev (crunchy chickpea flour noodles), pomegranate seeds and masala peanuts.
The mashed potatoes filling is flavoured with a robust dabeli masala made with roasted whole spices.
This is a roasted spice mix for double roti (a name given to bread or dinner rolls in India and Pakistan).
Authentic dabeli masala are manufactured and packed in major cities such as Bhuj and Mandvi of Kutch, Gujarat a state of western India. They are typically coarse in texture and available in blocks.
In this block, the dry ground powder is mixed with thick tamarind pulp and sugar for freshness and for a longer shelf life. Brands such as Keshavji Gabha Chudasama and Chandubhai Kutch Dabeli Masala, a resident of Mandvi, are distributed all over India and around the world.
A friend of my Mum’s had settled in Kutch in the late 80’s. She always brought Dabeli No Masalo for us whenever mum visited India. My Mum noted down the ingredients from the packet and made her own dabeli masala based on that.
Major Indian masala brands such as MDH, Everest, Badshah also sell readymade Dabeli Masala in a fine texture. We prefer a coarse texture and prefer to make our own homemade version.
Ingredients for Kutchi Dabeli Masala
You will also need powder spices along with whole spices to prepare Kutchi masala powder.
Whole spices:
- Cloves
- Cinnamon stick
- Cumin seeds
- Fennel seeds
- Whole black pepper
- Whole coriander seeds
- Dried red chilies – for spicy dabeli masala add extra red chillies
- Star anise
- Dried bay leaf
- Black cardamom
Spice powders:
- Red chilli powder – I used Kashmiri for colour without extra spice
- Dry mango powder – aka amchoor powder
- Mace powder – aka javitri powder
Optional:
- Black salt – optional
- Dry ginger powder – optional
- Sesame seeds optional
- Dry coconut known as desiccated coconut or grated coconut- optional
- Sugar – optional
Equipment
Grinder with a small grinder jar or coffee grinder / spice grinder
Pan to dry roast the whole spices
How to make Kacchi Dabeli Masala
First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chillies and bay leaves in a pan for a minute or so on medium flame, transfer it to a plate and allow it to cool down.
You should be able to smell the aroma of the whole spices. Keep the heat low to prevent burning and the spices becoming bitter.
Add all the roasted ingredients into the dry grinder bowl and blend until you achieve a coarse powder. You do not need to grind down to a fine powder.
Add in red chili powder, amchur, mace powder and mix well.
Kutchi Dabeli Masala is ready to be be stored away or used in your dabeli recipe.
Storage
You can store it into an airtight container or jar and keep it in a cool place. This spice mix will last you years and you can use it whenever you need it.
You can get away with using it in replacement of garam masala in recipes if you find that you have too much.
Other Masala Powder Recipe
Indian Curry Powder
Madras Curry Powder
Gujarati Chai Masala Recipe
Badam Milk Powder
Goda Masala
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dabeli Masala
Equipment
- 1 pan
- 1 Grinder
Ingredients
Whole Spices
- 1 tablespoon Cloves
- 1 tablespoon Cinnamon stick
- 1 tablespoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 tablespoon Whole black pepper
- 4 tablespoon Whole coriander seeds
- 4 Dried red chilies for spicy dabeli masala add extra red chillies
- 2 Star anise
- 2 Dried bay leaf
- 2 Black cardamom
Spice Powders
- 3 tablespoon Red chilli powder I used Kashmiri for colour without extra spice
- 1 tablespoon Dry mango powder aka amchoor powder
- ½ teaspoon Mace powder aka javitri powder
Instructions
- First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chillies and bay leaves in a pan for a minute or so on medium flame, transfer it to a plate and allow it to cool down.
- You should be able to smell the aroma of the whole spices. Keep the heat low to prevent burning and the spices becoming bitter.
- Add all the roasted ingredients into the dry grinder bowl and blend until you achieve a coarse powder. You do not need to grind down to a fine powder.
- Add in red chili powder, amchur, mace powder and mix well.
- Kutchi Dabeli Masala is ready to be be stored away or used in your dabeli recipe.
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 July 17th 2012 but I have updated the post since with helpful content.
Dabeli Masala
Equipment
- 1 pan
- 1 Grinder
Ingredients
Whole Spices
- 1 tablespoon Cloves
- 1 tablespoon Cinnamon stick
- 1 tablespoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 tablespoon Whole black pepper
- 4 tablespoon Whole coriander seeds
- 4 Dried red chilies for spicy dabeli masala add extra red chillies
- 2 Star anise
- 2 Dried bay leaf
- 2 Black cardamom
Spice Powders
- 3 tablespoon Red chilli powder I used Kashmiri for colour without extra spice
- 1 tablespoon Dry mango powder aka amchoor powder
- ½ teaspoon Mace powder aka javitri powder
Instructions
- First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chillies and bay leaves in a pan for a minute or so on medium flame, transfer it to a plate and allow it to cool down.
- You should be able to smell the aroma of the whole spices. Keep the heat low to prevent burning and the spices becoming bitter.
- Add all the roasted ingredients into the dry grinder bowl and blend until you achieve a coarse powder. You do not need to grind down to a fine powder.
- Add in red chili powder, amchur, mace powder and mix well.
- Kutchi Dabeli Masala is ready to be be stored away or used in your dabeli recipe.
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.
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
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.
