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Photo of Dabeli by Anjali P at BetterButter


Anjali P
0 minutes
Prep Time
20 minutes
Cook Time
4 People
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Tangy, spicy, sweet,crunchy, mouthwatering, finger-licking delicious snack which no one can resist!!!! Kutchi Dabeli is one of the most loved street food in recent times. Spicy, sweet potato mixture stuffed between pav with addition of tasty chutneys and slightly roasted in butter for that extra crunch!!!

Recipe Tags

  • Veg
  • Medium
  • Others
  • Maharashtra
  • Sauteeing
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. Potato Stuffing 3 tbsp
  2. Store bought Dabeli Masala 2 tbsp
  3. Tamarind Dates Chutney 3 tbsp
  4. Mashed Potatoes 6-7 Medium sized Boiled and Peeled
  5. Red Chilly Powder 1 tsp
  6. Scrapped Coconut 1/4 cup
  7. Coriander Leaves finely chopped 3-4 tbsp
  8. Pomegranate Kernels from 1 fruit
  9. 1 cup Water
  10. 1 tbsp Oil For Pav 8 (Indian Bread)
  11. Tamraind Dates Chutney to apply on pav as per requirement
  12. Garlic Chutney to apply on pav as per requirement
  13. 1 Large Onion finely chopped
  14. 1/2 Cup Masala or Salted Peanuts, readily available at grocery stores
  15. 1 Cup Fine variety of Nylon Sev Butter to roast the pav, as per your requirement


  1. In a mixing bowl add dabeli masala & tamrind dates chutney, mix well. In a broad non-stick pan heat oil. When oil is heated add the dabeli masala mixture. Saute for a minute stirring continuously.
  2. Add mashed potatoes, salt, red chilly powder and mix well. Add a cup of water and let the potatoes cook in masala till water dries out little. Keep on stirring continuously. We do not want very dry potato filling or very watery filling.
  3. Once the mixture is cooked, transfer it to a broad plate and with the help of spatula or back side of spoon spread the mixture evenly. Keep aside to cool.
  4. Now when you are ready to start preparing the dabeli, sprinkle scrapped coconut, finely chopped coriander leaves, pomegranate kernels over the potatoes mixture.
  5. Assemble Method: Slit the pav in between, half way through. Apply garlic chutney and tamarind dates chutney on both sides of pav.
  6. Take a heap spoonful of potato filling and stuff it between the pav, top it with finely chopped onion, little masala or salted peanut and nylon sev.
  7. Repeat this procedure with all the remaining pav.
  8. Now heat tava (skillet). Once skillet is hot, add a tsp of butter and place the pav over it. Apply little butter on top side of the pav also.
  9. Roast the pav on one side for 2-3 minutes on low flame till the base gets little crisp. Now flip and let the top side of pav get little crisp.
  10. Once dabeli is warm enough and crisp transfer it to a plate, dip the edges in nylon shev. Serve immediately.

Reviews (2)  

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Rama gupta
Rama gupta   Jul-22-2016

pl provide recipe for dabeli masala

Madhulata Juneja
Madhulata Juneja   Jul-21-2016

so yummy it looks..i love street food!

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