Dabeli also known as double roti is a popular snack from Kutch (Gujarat), India. “Dabeli” means pressed in Gujarati. So as the name suggest, a sweet, spicy, tangy mixture made with potato and special dabeli masala is stuffed into pav along with different chutnies- (date tamarind, coriander chili, garlic) and spiced peanuts, onions, pomegranate, sev. The pav is pressed gently so that the mixture holds well and is then toasted lightly with butter on a pan before serving. Every bite of dabeli is balanced with different flavors- spicy, sweet, tangy. Addition of peanuts, pomegranate, onions gives a nice crunch to each bite. With all the ingredients readily available now a days, dabeli is very easy , quick and simple to make at home. Dabeli can be enjoyed as an appetizer or snack. It can be packed for picnic or potluck or for a tasty lunchbox.
I am sharing with your detailed recipe of making dabeli at home with all the different chutnies, masala peanuts and potato filling.
You can make all the chutnies, masala peanuts in advance . This makes it easier when you want to make dabeli at home.
My friend Priya Buddhbati in Sydney had invited us at her place. She is from Kutch and had made authentic dabeli for us. The dabeli was super yummy and irresistible. She made it with the authentic dabeli masala that she gets from Kutch. She made masala peanuts at home that is needed to make dabeli. The peanuts were so yummy that you can munch on them any time as snack. She shared with me the recipe of peanuts and I am so happy to share it with you all. Thank you Priya for the lovely recipe. She had also made traditional style dish known as “kadak” along with dabeli. It was so delicious to have it piping hot on that chilly winter night.
Priya says that the dabeli is served without any green chutney in the area from where she belongs. Also they do not roast the dabeli on pan with butter. But as you come towards Mumbai and Gujarat you see variation in dabeli served with all the chutnies and they are roasted on pan with butter.
I had made dabeli to take for the picnic. It was enjoyed by everyone.
So friends hope you enjoy the recipe and try to make it. Please share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Dabeli
Equipment
- pressure cooker
- strainer
- bowl x 3
- spoon
- hand blender
- mixer grinder
- small pan
- spatula x 2
- big heavy bottom pan
- flat deep plate or tray
- knife
- flat pan
- plate x 2
- small bowl x 8
- butter knife
- small spoon x 3
Ingredients
Masala (Spiced) Peanut
- 2 cup unsalted roasted peanut
- 2 tbsp oil
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/4 tsp turmeric powder haldi
- 1.5 tsp dry mango powder amchur
- 1.5 tsp powdered sugar
- salt to taste
Khajur Amli Chutney (makes around 2 lit but for this recipe will need around 2 cups . The remaining chutney can be freezed upto 6 months).
- 500 g dates khajur, pitted and washed
- 125 g tamarind amli/ imli pitted and washed
- 2 tbsp jaggery gur, grated , optional
- 8 cup water or more if needed to adjust the consistency of the chutney
- 2.5 tsp red chili powder
- 2 tsp dry ginger powder
- 2.5 tsp cumin powder roasted , jeera powder
- 2.5 tsp rock salt sanchal
- salt to taste if needed
Coriander Chili Chutney
- 2 cup coriander washed and roughly chopped
- 2 green chili or as per spice level needed
- 1 tsp lemon juice
- salt to taste
Garlic Chutney
- 15 clove garlic
- 1 tsp red chili powder
- 1/4 tsp cumin powder
- 1/2 tsp lemon juice
- salt to taste
Potato Stuffing For Dabeli
- 8 medium potato boiled, peeled and mashed
- 3 tbsp oil
- 5 tbsp dabeli masala I had used the store brought dabeli masala
- 2 tbsp khajur amli chutney
- 2 tbsp desiccated coconut
- 2 tbsp onion finely chopped
- 2 tbsp masala peanut
- 2 tbsp dried cranberry or pomegarnate
- 2 tbsp coriander finely chopped
- 2 tbsp nylon sev finely chopped
- salt to taste
Assembling Dabeli
- 24 pav
- 2 cup khajur amli chutney
- 1 cup coriander chili chutney
- 1 cup garlic chutney
- 1 cup onion finely chopped
- 1.5 cup masala peanut
- 24 tsp butter
- 1.5 cup nylon sev
- 1 cup coriander
Instructions
Masala (Spiced) Peanut
- Take 1/4 cup of roasted unsalted peanuts in a mortar pestle.
- Crush it coarsely as shown. (the spices coat well to the crushed peanuts and tastes well at every bite).
- Heat oil in a small pan on medium heat.
- Add the regular roasted peanuts and the crushed peanut and mix well.
- Saute on medium heat for 6-7 minutes.
- Add spices – red chili powder, turmeric powder, garam masala, dry mango powder and salt mix well.
- Roast for couple of minutes till the spices are mixed well on medium heat.
- Switch off the heat and then add powdered sugar.
- Mix well till sugar coated well with peanuts. The masala (spiced) peanuts are ready.
- Remove the masala (spiced) peanuts in a bowl. You can store the masala peanuts in an airtight container for 15 days at room temperature. For pre preparation, masala peanuts can be made ahead and kept and used when needed.
Khajur Amli Chutney (makes around 2 lit but for this recipe will need around 2 cups . The remaining chutney can be freezed upto 6 months).
- Take washed and pitted dates in the pressure cooker.
- Add washed and pitted tamarind.
- Add 2 cups water and close the lid with the whistle and pressure cook for 5-6 whistles on high heat.
- Let the pressure cook cool by itself and remove the whistle and open the lid.
- Add water and with the help of the stick blender blend everything.
- Blend everything till very smooth.
- With the help of strainer, strain everything pressing with the back of the spoon.
- Remove the strained pulp in a pot. Add red chili powder, ginger powder, roasted cumin powder, rock salt, salt.
- Mix well and add grated jaggery . Adding jaggery is optional.
- Mix everything and heat the mixture on medium heat.
- Bring the mixture to a boil and simmer for 8-10 minutes.
- Switch off the heat. Mix everything well and cool the mixture to room temperature. The date and tamarind chutney is ready to use.
- Remove the date and tamarind chutney in a bowl and use as needed. The remaining chutney can be stored in an air tight container and refrigerated for 10-15 days or freezed upto 6 months.
Coriander Chili Chutney
- In a mixture jar add washed and roughly chopped coriander, green chili, lemon juice, salt and some water and grind to a smooth paste.
- The coriander chili chutney is ready to use. You can refrigerate the chutney in an airtight container for a week or freezed upto 3 months. The chutney can be used to make chaat, sandwiches, usal, bhel or can be served as an accompaniment with any dish.
Garlic Chutney
- In a mixture jar add garlic cloves, red chili powder, cumin powder , salt and lemon juice and some water and grind to a smooth paste.
- The garlic chutney is ready and can be refrigerated for a week in an airtight container or freezed for upto 6 months. The chutney can be used to make chaats, usal, pav bhaji, dosa spread.
Potato Stuffing For Dabeli
- Heat oill on medium heat in a pan. Add asafoetida to it.
- Now add dabeli masala.
- Saute for a minute on medium heat.
- Add boiled and mashed potato and salt as needed.
- Mix well and add water. Mix well.
- With a help of potato masher mash everything well. Add date and tamarind chutney.
- Mash and mix well. Add more water if needed to adjust the consistency. The mixture should be very smooth and spreadable. Mix everything well. Lower heat and cover and simmer for couple for minutes till all the flavors are absorbed.
- The potato stuffing for dabeli is ready. Smoothen with spatula.
- Remove the prepared potato stuffing in a deep plate. With the help of spatula smoothen the surface.
- Sprinkle fresh grated coconut or desssicated coconut.
- Sprinkle onions on it.
- Sprinkle the prepared masala peanuts.
- Sprinkle coriander.
- Sprinkle dried cranberries or fresh pomegranate kernels.
- Sprinkle the nylon sev.
- The potato stuffing for dabeli is ready for assembling. Use as needed.
Assembling Dabeli
- Gather all the ingredients needed to assemble the dabeli as shown in pic – bun / pav, potato stuffing, date and tamarind chutney, coriander chili chutney, garlic chutney, chopped onions, masala peanuts, chopped coriander, butter, nylon sev.
- Cut the pav diagonally in such a way that it creates a pocket. Make sure it is not completely cut into two pieces.
- Apply around a tbsp of date and tamarind chutney on one side of the pav. (the quantity of chutney depends on the size of pav so apply accordingly).
- Apply coriander chili chutney on the other side around 1 tbsp. (the quantity of chutney depends on the size of pav so apply accordingly).
- Apply a tsp of garlic chutney of both sides of the pav.
- Stuff around a tbsp of potato stuffing (depending on the size of pav).
- Put some chopped onion, masala peanuts, chopped coriander. Press it.
- Put 1/2 tbsp of more stuffing. Press and put some chopped onions, peanuts and coriander. The pav is tightly packed with stuffing and other ingredients. Smoothen the edges. Similarly fill the other pav.
- Heat butter on a flat pan on medium heat.
- Put the assembled dabeli and cook for half minute.
- Put some more butter if needed and flip and cook on another side for 1/2 minute. Just cook enough to get the glaze on the pav. Do not over cook or else the pav will become dry.
- Take nylon sev in a place and roll the toasted dabeli such that the edges are coated well with sev. (This is an optional step and you can avoid it).
- The dabeli is ready to serve.
- Sprinkle some coriander, sev, peanuts on the top of dabeli and serve it with coriander chili chutney or ketchup.
- The dabeli tastes better when served straight from the pan. Enjoy.
- You can also pack the dabeli for picnic, lunch box , or potluck . Dabeli can be a good appetizer before the main course.
