Dabeli
Dabeli are the perfect street snack in Gujarat. They’re tangy, spicy, a little sweet, crispy and crunchy around the edges but also buttery from the ghee. I can eat about 10 of these on the spot, the filling is just so lip-smacking. You definitely can’t stop at just 1. I started making these a few years back when I entered them in a food competition, and I’ve been hooked ever since. The only Dabeli Hardik had ever had were the frozen variety, I made these fresh for him when he was here for a visit and he’s a fan! I serve these up piping hot with a little bit of red garlic chutney on the side and a spoon full of achar masala! It is the perfect snack when friends are over and the filling tastes great in aloo paratha the next day as well!
Ingredients
Dabeli Stuffing
- 3 russet potatoes peeled, boiled, and mashed
- 3/4 c. of sweet tamarind chutney
- 2 tablespoons dabeli masala (storebought options are fine!)
- 1 medium onion finely diced
- 2 teaspoons cumin seeds (jeera)
- 1 teaspoon lal mirch (optional)
- 1/2 teaspoon turmeric (avej/hardar/haldi) (optional)
- 1 teaspoon asofateida (hing)
- salt to taste
Dabeli Masala
- 4 dried red chilies
- 3 cloves
- 3 peppercorns
- 1 tablespoon coriander seeds
- 1 cardamom pod
- 1 stick of cinnamon
- 1 tablespoon cumin seeds (jeera)
- 1 tsp. lal mirch
- 1/2 tsp. turmeric (hardar/avej/haldi)
Sandwich Supplies!
- 12 Indian style pav or slider buns
- Red Garlic Chutney
- Tamarind Chutney
- Ghee
- Chopped peanuts
- Nylon Sev
Method
- Dabeli Masala Instructions: Toast all of the whole spices on medium high heat until fragrant and grind into a fine powder using a spice or coffee grinder. After spices are ground add 1/2 tsp. of turmeric and 1 tsp. of lal mirch and grind again to combine.
- On medium-high heat warm enough oil to coat the bottom of the pan. Add spices and let them bloom for 30 seconds to 1 minute. Add onions and cook until translucent. Add potatoes and tamarind chutney and continuously mix until the mixture is uniform. Add all spices and mix thoroughly. If the mixture is too dry add water in a tablespoon at a time until you get a combined mixture.
- Add tamarind chutney and red garlic chutney on either side of the bun, using a cookie scoop or measuring cup add a scoop of the potato mixture in the middle. Top with peanuts and sev and close the sandwich.
- On medium high heat, melt a teaspoon or two of ghee in a frying pan or skillet. Toast the WHOLE sandwich until both sides are nice and toasted. I sometimes will toast up the sides as well. Serve with extra chutneys and fried chilies.
Dabeli
Dabeli are the perfect street snack in Gujarat. They’re tangy, spicy, a little sweet, crispy and crunchy around the edges but also buttery from the ghee. I can eat about 10 of these on the spot, the filling is just so lip-smacking. You definitely can’t stop at just 1. I started making these a few years back when I entered them in a food competition, and I’ve been hooked ever since. The only Dabeli Hardik had ever had were the frozen variety, I made these fresh for him when he was here for a visit and he’s a fan! I serve these up piping hot with a little bit of red garlic chutney on the side and a spoon full of achar masala! It is the perfect snack when friends are over and the filling tastes great in aloo paratha the next day as well!
Ingredients
Dabeli Stuffing
- 3 russet potatoes peeled boiled, and mashed
- 3/4 c. of sweet tamarind chutney
- 2 tablespoons dabeli masala storebought options are fine!
- 1 medium onion finely diced
- 2 teaspoons cumin seeds jeera
- 1 teaspoon lal mirch optional
- 1/2 teaspoon turmeric avej/hardar/haldi (optional)
- 1 teaspoon asofateida hingsalt to taste
Dabeli Masala
- 4 dried red chilies
- 3 cloves
- 3 peppercorns
- 1 tablespoon coriander seeds
- 1 cardamom pod
- 1 stick of cinnamon
- 1 tablespoon cumin seeds jeera
- 1 tsp. lal mirch
- 1/2 tsp. turmeric hardar/avej/haldi
Sandwich Supplies!
- 12 Indian style pav or slider buns
- Red Garlic Chutney
- Tamarind Chutney
- Ghee
- Chopped peanuts
- Nylon Sev
Instructions
Dabeli Masala Instructions
- Toast all of the whole spices on medium-high heat until fragrant and grind into a fine powder using a spice or coffee grinder. After spices are ground add 1/2 tsp. of turmeric and 1 tsp. of lal mirch and grind again to combine.
- On medium-high heat warm enough oil to coat the bottom of the pan. Add spices and let them bloom for 30 seconds to 1 minute. Add onions and cook until translucent. Add potatoes and tamarind chutney and continuously mix until the mixture is uniform. Add all spices and mix thoroughly. If the mixture is too dry add water in a tablespoon at a time until you get a combined mixture.
- Add tamarind chutney and red garlic chutney on either side of the bun, using a cookie scoop or measuring cup add a scoop of the potato mixture in the middle. Top with peanuts and sev and close the sandwich.
- On medium-high heat, melt a teaspoon or two of ghee in a frying pan or skillet. Toast the WHOLE sandwich until both sides are nice and toasted. I sometimes will toast up the sides as well. Serve with extra chutneys and fried chilies.
