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    Home » Snacks

    Published: Oct 30, 2014 · Modified: Aug 2, 2023 by Smruti · This post may contain affiliate links · 9 Comments

    Kutchi Dabeli

    Jump to Recipe Jump to Video Print Recipe

    A super flavorful and delicious snack, Kutchi Dabeli is very popular on Indian streets.

    Dinner rolls stuffed with a seasoned potato filling, add-ins and chutneys, this one's a keeper for sure.

    Front view of dabeli; spiced potato mix stuffed with chutneys in a pav and served on a slate platter.

    Indian street food is my favorite. And if we would title street food as a cuisine; it would be in the top favorite for so many.

    A delicious mix of sweet, tangy, spicy and savory flavors; so many textures and colors. Chaats are truly a pop in every way. And talking of street foods; Chinese Bhel, Vada Pav, Bhel Puri and Pav Bhaji are truly amazing. A lot of these started from the streets of Mumbai and quickly spread to the rest of the country and world.

    However, Gujarat is a state that has its own street food choices. And when we talk about that state; dhokla, handvo and khichu are unforgettable. Delicious, addictive and super amazing.

    Jump to:
    • What is Dabeli
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Delicious Street Food Recipes
    • Kutchi Dabeli

    What is Dabeli

    Dabeli; as I mentioned is a delicious street food that originated in Gujarat. Literally, dabeli means 'pressed' in Gujarati. And this stems from the method of making this recipe.

    Made from seasoned potato with a special dabeli masala, dabeli starts with this mix 'pressed' into a plate and used with pav and toppings. Then we toast dabeli while pressing it well. No wonder then, the name is true to it.

    This is believed to have originated in Mandvi, a small city in Kutch. A man named Keshavji Gabha Chudasama – or simply Kesha Malam invented it in his shop and sold it for 1 anna (6 paise then). And from there dabeli is now known across the globe.

    Known originally as Kutchi Dabeli or Double Roti; this is the more popular name now a days. Also popular as Indian burger; this one is super delicious for sure. A close cousin of Maharashtra's Vada Pav, these two are similar in having pav as the base and filled with a potato mixture.

    And if you are a fan of this dish already; these recipes are really awesome to try: Baked Stuffed Dabeli Buns and Dabeli Bruschetta.

    Why this recipe works

    • Dabeli is a great snack, appetizer or even as a quick meal.
    • This recipe is a great make-ahead recipe.
    • A colorful recipe, this is easy to make with ingredients at hand.
    • Moreover, it is easy to scale up or down.
    • It is easy to replicate the flavors of the street food at home by using the right ingredients.
    • The recipe works for kids too; simply make it with sweet chutney only.

    Ingredients and Substitutions

    Ingredients for Kutchi Dabeli; bread, potatoes, seasonings and toppings on a dark background.
    • Boiled Potato: We start with boiled potatoes. Simply boil or steam the potatoes with a pinch of salt and peel them. Mash them and set aside.
    • Dabeli Masala: This is the key ingredient here. There are several brands that have dabeli masala and most of them work. However, my favorite brand is Chandubhai Bhanushali. It is available in the Indian store. However, other brands work too.
    • Chutneys: We use the three star chutney here. Perfect for chaat and even better for dabeli; Spicy Cilantro Chutney, Sweet Dates Tamarind Chutney and Spicy Garlic Chutney. These are great to make at home or store bought. These three are required for a perfect blend of flavors.
    • Toppings: We add the toppings along with the potato mixture. This includes Masala peanuts (homemade or store bought), diced onions, pomegranate arils, cilantro and fine sev. These all are great but leaving a couple may just be okay. Though it does alter the taste quite a bit.
    • Pav: We make dabeli with bread. Generally pav is the best choice; it can be made at home with this easy pav recipe. I like to make them a day before to simplify slicing. However, store bought works too.
    • Oil and Butter: We need some neutral oil to make the potato filling and also need salted butter to roast the dabeli. The true flavor comes from Amul butter and this works the best. However, pick your favorite butter brand to make this.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a pan heat 1 tablespoon oil. Once it is hot, add 3 tablespoons dabeli masala.

    2- Cook for 4-5 minutes; then add 2-3 tablespoon water to loosen up the masala and cook it well.

    Collage steps for making Kutchi Dabeli; cook dabeli masala in oil and loosen it up in a pan.

    3- Add 3 boiled, peeled and mashed potatoes to the pan.

    4- Mix it well with the masala till the mixture becomes even colored and combined.

    Collage steps for making Kutchi Dabeli; add potatoes and mix well.

    5- Transfer the mixture in a plate and even it out.

    6- Add the toppings on the mixture and spread it well. Gently press it down to stick well in the potato mixture.

    • 1 medium onion (diced)
    • ½ cup pomegranate arils
    • ¾ cup masala peanuts
    • ½ cup thin sev
    • 4-5 stalks cilantro (chopped)
    Collage steps for making Kutchi Dabeli; spread out the potato masala and top with toppings.

    7- Prepare the cilantro, garlic and sweet dates tamarind chutney.

    8- Slit a pav and open it up. Spread the chutneys on each side; I like to add green cilantro on one side and garlic on the other half.

    Collage steps for making Kutchi Dabeli; prepare the chutneys and slit the pav and spread chutney on it.

    9- Place 2 tablespoon of the prepared potato mixture on the bottom half.

    10- Add some sweet dates tamarind chutney on the mix and add more peanuts and onions.

    Collage steps for making Kutchi Dabeli; add potato mixture and add toppings.

    11- Then close the pav and spread butter on top.

    12- Add some butter on a tava and place the dabeli.

    Collage steps for making Kutchi Dabeli; close the pav and toast on a tava with some oil.

    13- Toast it well on both sides and remove.

    14- Roll the edges in fine sev and serve immediately or cool and store to serve later.

    Collage steps for making Kutchi Dabeli; toast well and serve.

    Expert Tips and Notes

    • Use store bought dabeli masala to simplify the process. However, the same can be made at home with fresh spices too.
    • The potato mixture, chutneys and pav can be made a day ahead to make the dabeli quickly.
    • The leftover potato mix works well for stuffed parathas, frankie, sandwiches etc.
    • Dabeli can be prepared before hand and enjoyed at room temperature too. No wonder, it is a great potluck pick.
    • Make sure the potato mix is not very dry. It will yield super dry end result. Simply add more water to the mix before turning the gas off if needed.
    • Amul butter makes the best dabeli. In case that is not available, any salted butter works.
    • Moreover, adding some shredded cheese or paneer is always a great option.
    • For a Jain version, switch potatoes for raw banana and leave out the garlic chutney and onions. It does taste great even in this version.
    • The potato base here is Vegan. However, the pav and butter has to be free from dairy for Vegans to enjoy.
    Top view of Kutchi Dabeli; with the filling and chutneys on the side on a slate platter.

    Recipe FAQs

    What is Dabeli popularly called?

    Dabeli is the short name for the traditional Kutchi Dabeli. Plus, double roti or Indian burger are other popular names for dabeli too.

    Why is dabeli called dabeli?

    Dabeli starts with a spicy, sweet and tangy potato masala. The masala is 'pressed' into a plate and then used to fill pav. The filled pav are again 'pressed' to cook and thus the name 'dabeli'; which means 'pressed' in Gujarati.

    What is dabeli filling made of?

    We make filling with boiled potatoes, a special seasoning mix called dabeli masala and toppings like onions, sev, masala peanuts and cilantro.

    How can I use leftover potatoes from dabeli?

    The leftover masala from dabeli is great to use in so many ways. From parathas, sandwiches, bruschetta to simply making a Kutchi bowl; the leftover potatoes are easy to use.

    What can I serve dabeli with?

    Dabeli pairs wonderfully with masala chai as a snack. Else simply enjoy it with some masala chaas or mango lassi for a quick meal.

    Side view of Kutchi Dabeli on a slate platter with more pav and masala on the side.

    More Delicious Street Food Recipes

    • A gray plate with four pieses of sev puri sandwich and masala chai and chutney on the side.
      Sev Puri Sandwich
    • Dahi Batata Puri
    • Vada pav placed in a green plate with bowls of chutney placed behind it.
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    • Pav Bhaji

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Front view of dabeli; spiced potato mix stuffed with chutneys in a pav and served on a slate platter.

    Kutchi Dabeli

    Smruti
    A super flavorful and delicious snack, Kutchi Dabeli is very popular on Indian streets.
    Dinner rolls stuffed with a seasoned potato filling, add-ins and chutneys, this one's a keeper for sure.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Snack
    Cuisine Gujarati, Indian
    Servings 8
    Calories 341 kcal

    Ingredients
      

    For the Dabeli Filling

    • 3 medium potatoes (boiled, peeled and mashed)
    • 3 tablespoon dabeli masala
    • 2 tablespoon water
    • 1 tablespoon oil

    Toppings

    • 1 medium onion (diced)
    • ½ cup pomegranate arils
    • ¾ cup masala peanuts
    • ½ cup thin sev
    • 1 cup sweet tamarind chutney
    • ½ cup cilantro chutney
    • ½ cup garlic chutney
    • 4-5 stalks cilantro (chopped)
    • 8 pav

    Instructions
     

    • In a pan heat oil. Once it is hot, add the dabeli masala.
      1 tablespoon oil, 3 tablespoon dabeli masala
    • Cook for 4-5 minutes; then add 2-3 tablespoon water to loosen up the masala and cook it well.
      2 tablespoon water
    • Add the boiled mashed potato to the pan.
      3 medium potatoes
    • Mix it well with the masala till the mixture becomes even colored and combined.
    • Transfer the mixture in a plate and even it out.
    • Add the toppings on the mixture and spread it well. Gently press it down to stick well in the potato mixture.
      1 medium onion, ½ cup pomegranate arils, ¾ cup masala peanuts, ½ cup thin sev, 4-5 stalks cilantro
    • Slit a pav and open it up.
      8 pav
    • Spread the chutneys on each side; I like to add green cilantro on one side and garlic on the other half.
      ½ cup cilantro chutney, ½ cup garlic chutney
    • Place 2 tablespoon of the prepared potato mixture on the bottom half.
    • Add some sweet dates tamarind chutney on the mix and add more peanuts and onions.
      1 cup sweet tamarind chutney
    • Then close the pav and spread butter on top.
    • Add some butter on a tava and place the dabeli.
    • Toast it well on both sides and remove.
    • Roll the edges in fine sev and serve immediately or cool and store to serve later.

    Video

    Notes

      • Use store bought dabeli masala to simplify the process. However, the same can be made at home with fresh spices too.
      • The potato mixture, chutneys and pav can be made a day ahead to make the dabeli quickly.
      • The leftover potato mix works well for stuffed parathas, frankie, sandwiches etc.
      • Dabeli can be prepared before hand and enjoyed at room temperature too. No wonder, it is a great potluck pick.
      • Make sure the potato mix is not very dry. It will yield super dry dabeli. Simply add more water to the mix before turning the gas off if needed.
      • Amul butter makes the best dabeli. In case that is not available, any salted butter works.
      • Moreover, adding some shredded cheese or paneer is always a great option.
      • For a Jain version, switch potatoes for raw banana and leave out the garlic chutney and onions. It does taste great even in this version.
      • The potato base of this is Vegan. However, the pav and butter has to be free from dairy for Vegans to enjoy.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 341kcalCarbohydrates: 53gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 428mgPotassium: 709mgFiber: 7gSugar: 16gVitamin A: 387IUVitamin C: 25mgCalcium: 97mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Mayuri Patel says

      March 10, 2022 at 8:36 pm

      My daughter and I love this famous Gujarati snack. Its a great party treat. Your photos are making my mouth water.

      Reply
    2. Archana says

      March 10, 2022 at 8:36 pm

      Arre yaar kyu? I am drooling looking at the pics. Do you hav eto do this to poor me?

      Reply
    3. vaishali sabnani says

      March 10, 2022 at 8:36 pm

      Excellent clicks ! I am literally drooling over this set up , and want to make my own Dabeli . Definitely a visible difference !

      Reply
    4. Harini R says

      March 10, 2022 at 8:36 pm

      One of my fav street food. Beautiful and tempting pictures.

      Reply
    5. Priya Suresh says

      March 10, 2022 at 8:36 pm

      Omg, you are tempting me so much, cant resist to those alluring dabeli.

      Reply
    6. Sharmila kingsly says

      March 10, 2022 at 8:36 pm

      My all time fav Street food!!

      Reply
    7. Srividhya says

      March 10, 2022 at 8:36 pm

      Each and every picture is great. I so wish I could grab those dabelis right from the screen. 🙂

      Reply
    8. Chef Mireille says

      March 10, 2022 at 8:36 pm

      what a flavorful sandwich!

      Reply
    9. cookingwithsapana says

      March 10, 2022 at 8:36 pm

      I love kutchi dabeli and have tried it a few times. Your presentation and dabeli both looks amazing.

      Reply
    5 from 2 votes (2 ratings without comment)

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