Dabeli Recipe

Dabeli Recipe

Prep Time : 45 mins
Cook Time : 15 mins
Total Time : 1 hr


For the dabeli masala

  • 1 dry red chilli
  • 1 teaspoon coriander seeds or ½ teaspoon coriander powder
  • ½ inch cinnamon
  • 2 to 3 cloves
  • ½ teaspoon cumin seeds

For the red chilli garlic chutney

  • 1 to 2 red chillies (seeds and stalks removed), soaked in hot water for 20 to 30 minutes
  •  cup garlic cloves – peeled and roughly chopped
  • ½ tablespoon lemon juice
  • salt to taste

For potato filling

  • 3 potatoes (medium-sized) – boiled, peeled and mashed
  •  cup onions – finely chopped
  • 2 teaspoons dabeli masala
  • 1 pinch asafoetida (hing)
  • ½ teaspoon cumin seeds
  • 2 tablespoons Tamarind Chutney
  • 2 to 3 tablespoons grated coconut – fresh or desiccated, optional
  • 2 to 3 tablespoons pomegranate seeds
  • 2 to 3 tablespoons chopped coriander leaves (cilantro)
  • 2 tablespoons oil
  • 2 tablespoons water – optional
  • salt

For serving dabeli

  • 4 to 5 Pav or burger buns, sliced in equal halves and lightly roasted in some butter or oil
  • ¼ cup roasted peanuts
  • ¼ cup chopped coriander leaves (cilantro)
  • ¼ cup sev – finer variety
  • ¼ cup pomegranate arils
  • chilli garlic chutney (prepared as mentioned in the recipe), as needed
  • Tamarind Chutney – as required


Making dabeli masala powder

  • Dry roast the red chili, cumin, cloves, cinnamon and coriander seeds in a small frying pan or skillet until fragrant and lightly toasted.
  • Transfer to a plate and set aside to cool.
  • When cooled, add all the ingredients in a dry grinder or coffee-grinder.
  • Grind to a fine powder. Set aside.

Preparing the red chilli garlic chutney

  • Remove the stems and seeds from 1 to 2 dry red chillies. Soak the chillies in hot water for 20 to 30 minutes. When the chillies soften, drain the water.
  • In a small mixer-grinder or blender, add the soaked red chilies, garlic, lemon juice and salt. Grind or blend to a fine and smooth paste.
  • Add water if needed while blending. Keep aside.

Making potato stuffing

  • Boil the potatoes in a pressure cooker or Instant pot or in a pan on the stovetop with water until fork tender.
  • Peel and mash them. Set aside.
  • In a frying pan or wok(kadai), heat oil. Add cumin seeds and let them crackle.
  • Then add chopped onions and fry the onions till they become soft.
  • Add asafoetida/hing and fry for a few seconds on a low heat.
  • Add the sweet Tamarind chutney to the onions and mix well.
  • Add the mashed potatoes and again stir to combine to get an even mixture.
  • Add the prepared dabeli masala powder to the mashed potatoes. Mix well and add salt.
  • Cook for 2 to 3 minutes stirring the mixture often.
  • If the mixture looks a little dry then add 1 or 2 tablespoons of water. When done, spread the potato filling on a plate.
  • Sprinkle some grated coconut on the potato filling.
  • Add chopped coriander leaves on top.
  • Next add pomegranate seeds or grapes or both. Keep the potato filling aside.

Making dabeli

  • Assemble all the ingredients mentioned under the list “For Serving Dabeli” in one place.
  • Apply the sweet tamarind chutney on one halve of the pav or burger bun and the red garlic chutney on the other halve.
  • Take a portion of the potato filling and place it on top of one of the halves of the pav or bun.
  • Add some chopped onions and coriander leaves
  • Top it up with some roasted peanuts and pomegranate seeds.
  • Sprinkle some dabeli masala also. Lastly top it with sev.
  • Cover with the other halve of pav or bun.
  • Prepare the remaining dabeli pav in the same way and serve warm.

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