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Dabeli or kutchi dabeli is a popular snack food of India, originating in the Kutch or Kachchh region of Gujarat.

It is a spicy snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies, etc. It is garnished with pomegranate and roasted peanuts.

On average, 20 lakh dabelis are consumed daily across Kutch.

Dabeli literally means "pressed" in Gujarati language. It is said to be invented by one Keshavji Gabha Chudasama alias Kesha Malam, resident of Mandvi, Kutch in the 1960s.

When he started business he sold a dabeli at one anna or six paisa. His shop is still there in Mandvi and business is now carried by his next generations.

Dabeli today is famous not only in Kutch and Gujarat but also throughout Maharashtra, parts of Telangana, Karnataka, Rajasthan and many other States of India.

Dabeli stalls can be found in metropolitan cities like Ahmedabad, Mumbai, Nasik, Bangalore, Pune, Delhi, Nagpur, Hyderabad, Nizamabad, Raipur, Bilaspur, Jabalpur, Indore, Bhopal, Udaipur, Jaipur, Aurangabad, etc. besides all major cities, towns and tourist spots of Gujarat.

Other common names for Kutchi Dabeli are Kutchi burger or Desi burger and Kutchi double roti or "Kacchi Dabeli".

Dabeli is very popular street food in India and is enjoyed equally by all the age groups. It tastes super, has a spicy tangy flavour.

I firstly tried Dabeli in Pune, Maharashtra. I liked it so much and missed this snack a lot as I couldn't find dabeli masala at grocery shops and I shifted to another city, where dabeli is not available. So one of my friend taught me this recipe when she got to know all this. She also taught me how we can make dabeli masala at home. Also gave me some homemade dabeli masala so that I can have it anytime.

So sharing this recipe with all of you to try and enjoy.

Ingredients

Preparation

To make Dabeli Masala Powder:

• Dry  roast the cumin seeds, cloves, red chilli, coriander seeds and cinnamon.

• Once cool, add the roasted ingredients in a grinder. Make sure that the grinder is completely dry.

• Grind them to a fine powder.

• Dabeli masala powder is ready. Store it in an airtight jar.

To make the Red Chilli Garlic Chutney:

• Add hot water to dried red chilies. Cover them and let them rest for about 30 minutes.

• Transfer the red chilies along with the water to the grinder. Add the garlic and salt to it.

• Grind the ingredients to a smooth chutney. Make sure that there should be some bits of the red chilies and seeds for the texture.

To make Potato Masala:

• Heat the oil in a pan or a kadai.

• Add finely chopped onions into it. Let it cook till the onions become translucent.

• Add dates tamarind chutney to it and mix them well.

• Add the mashed potatoes and mix again.

• Now add the dabeli masala powder and salt. Mix well to get a smooth, soft mixture.

• Cover and cook for 3-4 minutes on low flame. Stir occasionally.

• If the mixture looks too dry you may add 2-3 tbsp of water into it.

• Then turn off the flame and let the potato masala to cool down.

• Then transfer the potato masala onto a plate.

• Spread it and smoothen it using the back of the spoon.

• Garnish the potato masala generously with pomegranate seeds. Also sprinkle some chopped onion and coriander leaves on the top of it.

To assemble the Dabeli:

• To assemble the dabeli, keep all the elements at hand; red chilli garlic chutney, dates tamarind chutney, potato masala, roasted peanuts, pav, and nylon sev.

• Slice a pav so that you can flip it open.

• Then apply some red chilli garlic chutney on the inner side of the pav.

• Then apply dates tamarind chutney on the top of red chilli garlic chutney.

• Close the pav for a moment holding the spoon in between, so that the pav absorbs the chutney well.

• Now open the pav and put a spoonful of dabeli potato masala.

• Add some roasted peanuts on the top of the dabeli potato masala.

• Apply some more potato masala to seal the peanuts within.

• Gently close the pav. Do not squeeze it. Coat the sides of the dabeli with nylon sev.

• Brush the tawa or a pan with a little butter and toast the dabeli until it’s crispy on both sides. Make the remaining dabelis the same way.

• Dabeli is ready. Serve them hot and enjoy.