Dabeli is steet food originated from gujarat. it was first sold in a place called Kutch in Gujarat. hence the snack got its name as kutchi dabeli. also, according to wiki, dabeli literally means “pressed” in gujarati language. probably, it is because the pav is stuffed, pressed and heated on pan before serving. also, today, you can easily find these dabelis sold one every streets and corner of gujarat. moreover, dabeli is also a popular street food in mumbai steets as well.

Preparation Time: 10 mins
Total Time: 30 mins
Cooking Time: 20 mins

Ingredients of Dabeli (Gujarati)

For The Stuffing

  • 1 1/2 tbsp dabeli masala
  • 2 tbsp sweet chutney
  • 1 tbsp oil
  • 1 1/4 cups boiled , peeled and mashed potato
  • salt to taste
  • 2 tbsp finely chopped corriander
  • 2 tbsp grated coconut
  • 2 tbsp fresh pomegranate

Other Ingredients

  • 4 dabeli pavs
  • 4 tsp garlic ki chutney
  • 2 tbsp sweet chutney
  • 4 tsp finely chopped onions
  • 4 tsp masala peanuts
  • 4 tsp nylon sev
  • 2 tbsp butter for cooking

For The Garnish

  • 2 tbsp nylin sev

Method of Dabeli (Gujarati)

For the stuffing

  1. Mix the dabeli masala, the chutney meethi and a little water (about 1 tablespoon) in a bowl and mix well.
  2. Heat the oil in a non-stick pan, add the prepared dabeli masala mixture, mix well and cook over medium heat for 1 minute, stirring continuously.
  3. Add the mashed potatoes, salt and a little water, mix well and cook over medium heat for 2 to 3 minutes more, stirring continuously.
  4. Remove from the flame, transfer it to a plate and press well with the back of a spoon. Sprinkle the cilantro, coconut and pomegranate on top.
  5. Set aside.

How to proceed

  1. Take a block and cut it on two sides at right angles (keeping them joined at the 2 remaining ends).
  2. Apply 1 teaspoon of lehsun ki geeli chutney and 1/2 tablespoon of meethi chutney evenly to the inside sides of the pad.
  3. Stuff with 2 tablespoons of the stuffing and garnish with 1 teaspoon of onions, 1 teaspoon of masala peanuts and 1 teaspoon of sev.
  4. Repeat with the other ingredients to make 3 more dabelis. 
  5. Just before serving, cook each dabeli on a hot tava (hot plate) for one minute using a little butter.
  6. Serve immediately garnished with sev.

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