11/05/2026
DABELI
INGREDIENTS
For dabeli masala powder
2½ tablespoons Coriander seeds (Dhaniya)
1 tablespoon Cumin seeds (Jeera)
½ tablespoon Fennel seeds (Saunf)
1½ tablespoons Sesame seeds (Til)
8-10 Pepper corns (Kali mirch)
3 Cloves (Laung)
1 green Cardamom (Hari elaichi)
1 black Cardamom (Bari elaichi)
1-inch Cinnamon stick (Dalchini)
1 Star Anise (Chakr phool)
1 Bay leaf (Tejpatta)
4 Kashmiri dry red Chillies (Sukhi lal mirch)
¼ cup desiccated Coconut (Naariyal bura)
1½ tablespoons Kashmiri red chilli powder
2 teaspoons Amchur powder (Dry mango powder)
2 teaspoons black Salt (Kala namak)
1 tablespoon Sugar
For red garlic chutney
15 Kashmiri red Chilies
1 cup of hot Water for soaking chillies
10 cloves of Garlic
½ lemon or 1 tablespoon Lemon juice
1 teaspoon Chaat Masala powder
½ teaspoon Sugar
Salt to taste
¼ cup Water to make paste
For masala peanuts
½ cup roasted peanuts
1 tablespoon Dabeli masala powder
1 teaspoon Oil
For the potato filling
3 large potatoes or 4 medium Potato, boiled and peeled
3 tablespoons Dabeli masala
2½ tablespoons Sweet tamarind chutney
¼ cup Water
2 tablespoon Oil
For toppings
2 tablespoons Coconut, grated
2 tablespoons Raisins
2 tablespoons Pomegranate seeds
2 tablespoons Coriander leaves
2 tablespoons masala Peanuts
2 tablespoons Nylon sev
For onion mixture
1 medium Onion, finely chopped
1 green Chilli, finely chopped
2 tablespoons Coriander leaves, finely chopped
For serving dabeli
10 Ladi pav
5 tablespoons Red garlic chutney (½ tablespoon for each Dabeli)
5 tablespoons Sweet tamarind chutney (½ tablespoon for each Dabeli)
Potato filling, as required
7-8 tablespoons Onion mixture (¾ tablespoon for each Dabeli)
5 tablespoons Masala peanuts (½ tablespoon for each Dabeli)
¼ cup Nylon sev
Butter for roasting the Dabeli
INSTRUCTIONS
For dabeli masala powder
Take a dry pan on flame and put the flame in medium low. When the pan gets warm, add cumin seeds, fennel seeds, coriander seeds, bay leaf, black cardamom, green cardamom, cinnamon stick, cloves, peppercorns, star anise and roast them over medium flame for 2 minutes. Stir continuously.
Add sesame seeds and dry Kashmiri red chillies into the pan and roast them over medium low flame for another 3-4 minutes until a nutty fragrance comes out of the spices. Stir continuously. The spices will change their colour slightly. Switch off the flame.
Add desiccated coconut, Kashmiri red chilli powder, amchur powder into the pan and give a nice stir. The spices slightly get toasted over hot pan and reduces the heat of the masala mix too. Put the pan down and allow the masala to cool down completely before grinding.
Transfer the masala into the small jar of grinder and add sugar, black salt into it. Close the lid of the jar and pulse it to a fine dust. Keep it aside.
For red garlic chutney
Deseed the Kashmiri red Chillies if you like and soak them in hot water for 30 minutes. The water would need to cover all the red chillies. Keep it aside.
Drain out the water from red chillies and transfer it in the jar of a blender. Add peeled garlic cloves into the jar.
Add lemon juice, chaat masala powder, salt, sugar and water, one by one into the jar of blender.
Close the lid of the jar and pulse it to a smooth paste. Keep it aside.
For masala peanuts
Take ½ cup roasted peanuts into a bowl. Add 1 teaspoon oil, 1 tablespoon dabeli masala into the bowl and mix it nicely so that each peanut gets coated with the masala. Keep it aside.
For the potato filling for dabeli
Wash the potatoes thoroughly and put them in a pressure cooker. Add water and close the lid. Cook it in medium flame till 2-3 whistles. Allow the pressure cooker to settle the pressure down.
Transfer the potatoes on a large plate and allow to cool down a bit. Peel off the skin of the potatoes and mash them with the help of a potato masher till smooth. Make sure there are no lumps.
Now, put a pan on flame and add 2 tablespoons oil into it.
Once the oil is hot, add 3 tablespoons dabeli masala powder into the pan and cook it in low flame for a minute.
Add 2½ tablespoons sweet tamarind chutney into it and mix it well. Cook it in low flame and allow the mixture to become frothy.
Add the mashed potato into the pan and mix it well until the masala gets combined evenly.
Add ¼ cup water and cook it in low flame for 8-10 minutes until the potato mixture comes out of the sides.
Add some salt and mix it well.
Switch off the flame and transfer it to a flat plate or tray. Spread it evenly around ½ inch thick.
Sprinkle 2 tablespoons grated coconut, 2 tablespoons raisins, 2 tablespoons nylon sev, 2 tablespoons masala peanuts, 2 tablespoons chopped coriander leaves and 2 tablespoons pomegranate seeds, one by one over the top as toppings and keep it aside.
For onion mixture
Take 1 medium sized onion finely chopped into a bowl. Then add 2 tablespoons chopped coriander leaves, 1 chopped green chillies into it and mix it well. Keep the onion mixture aside.
For assembling dabeli
Take nylon sev on a dry plate and keep it handy.
Take a ladi pav and slit it from two sides and make a pocket.
Spread ½ tablespoon sweet tamarind chutney in one side and ½ tablespoon red garlic chutney in another side of the pav.
Stuff 1-2 tablespoons potato filling into the pav and press it downwards.
Add ¾ tablespoon onion mixture and ½ tablespoon masala peanut into the pav.
Again, add 1-2 tablespoons potato filling into the pav.
Now put a pan on medium flame and allow it to become completely dry. Add butter into the pan and allow it to melt.
Put the stuffed pav into the pan and fry them till golden brown and crispy from each side over medium to medium high flame. It takes around 2 minutes to fry the pav properly from every side.
Now roll the dabeli over the sev and seal the potato stuffing sides.
Your dabeli is ready to serve.
