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Photo of Dabeli by Rashmi Agrawal at BetterButter


Rashmi Agrawal
25 minutes
Prep Time
15 minutes
Cook Time
10 People
Read Instructions Save For Later


This is a very famous street food in Mumbai and Gujarat. I live in UP and I don't get to eat this frequently in the market, so thought of making it, and it turned out delicious. I don't know how authentic it is, but its very yummy and a must try.

Recipe Tags

  • Veg
  • Easy
  • Gujarat
  • Breakfast and Brunch

Ingredients Serving: 10

  1. For the dabeli masala:
  2. 1 tsp coriander seeds
  3. 2-3 dry red chillies
  4. 1" cinnamon stick
  5. 1/2 tsp cumin seeds
  6. For the garlic chutney:
  7. 5 cloves garlic
  8. Few coriander leaves 1/2 cup
  9. 1/4 tsp cumin seeds
  10. 3 green chillies
  11. 1/2 lemon juice
  12. Black salt and salt to taste
  13. For the Tamarind chutney:
  14. 100 gm jaggery
  15. 100 gm tamarind
  16. 10 pieces Bun
  17. 7 medium sized boiled potatoes
  18. 2 medium sized onion chopped
  19. 1/2 cup roasted peanuts
  20. 1 medium packet fine sev (store brought)
  21. 2 tbsp oil
  22. 1 green chilli
  23. 1 tsp dry mango powder
  24. butter
  25. Some pomegranate seeds and coriander leaves


  1. To make the tamarind chutney, take 100 gm tamarind and 100 gm jaggery (break into small pieces and then add) in a pan and boil it for 5 mins on a medium flame with 1/2 cup water. Stir it continuously to avoid burns. Cool and transfer into a mixer jar and grind it once so that the tamarind seeds do not get grounded but only the pulp gets loose. Strain it and rub the remaining pulp on the strainer while adding little water. Taste and add sugar if needed then add black salt, salt, roasted cumin powder and red chilli powder according to taste. Then boil this and you can also add water if consistency is too thick. Cool it and store in the refrigerator for 5-6 days.
  2. To make the green chutney, add all the ingredients in a mixer jar, except the lemon juice and salt. Grind it well by adding little water in between. Transfer it n a bowl, add lemon juice , salt and black salt, mix it well.
  3. Next, dry roast all the ingredients listed under the dabeli masala. Then let it cool and grind them together.
  4. Heat a kadhai. Add oil, when the oil is heated add green chilli, mash the boiled potatoes and add it. Mix well. Add 1 tsp of black salt, 2 tbsp dabeli masala , 1 tsp amchoor powder and salt according to taste. Stir well and cook for 5 mins.
  5. Now add 3 tbsp tamarind chutney mixture, then add 1/2 cup of water. Mix well and turn off the flame.
  6. Spread this potato mixture in a flat bowl, spread the peanuts, coriander leaves and pomegranate seeds over it.
  7. Take the bun, cut it into half, cook it on the tawa from both sides with butter. Spread the garlic chutney on one side and tamarind chutney on other side. Then spread the potato mixture, add the chopped onions and fine sev .Place the other half on it and serve.

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eram nida sharjeel
eram nida sharjeel   Feb-22-2016


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