How to make Dabeli -

This dabeli is like a sandwich where stuffing is spicy potato mixture with different chutneys, sev, peanuts and pomegranate seeds. Learn to make this tasty and delicious Dabeli right from scratch

Sanjeev Kapoor

This recipe is from the book Chaat.

Main Ingredients : Pavs (पाव), Dabeli masala powder (दाबेली का मसाला पावडर)

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Dabeli checkout Dabeli, Pav Bhaji Buns with Cheese, Masala Pav, Pav Bhaji . You can also find more Snacks and Starters recipes like Kesari Paneer Tikka - SK Khazana Masala French Toast Shepuche Pole Hunan Style Tofu


Dabeli Recipe Card


Boiled and mashed potatoes are mixed with a dabeli masala and sandwiched between butter toasted pav topped with sweet tamarind date chutney, a spicy garlic and red chilli chutney, roasted peanuts, fresh pomegranate pearls, coriander, sev and peanuts! Whew! It sure does sound like a lot of toppings, but they all blend perfectly together to give you a bunch of flavours and textures in each bite – a party for your taste buds!

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dabeli Recipe

  • Pavs 4

  • Dabeli masala powder 1 1/2 tablespoons

  • Oil 3 tablespoons

  • Potatoes boiled, peeled and mashed 2 large

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Tamarind chutney 1 cup

  • Sugar 1 tablespoon

  • Masala Moongphalli (spicy peanuts) 1/2 cup

  • Coconut scraped 1/4 cup

  • Pomegranate pearls 1/4 cup

  • Black grapes chopped 10-12

  • Nylon sev 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Red chilli garlic chutney 1/4 cup

  • Onions chopped 2 medium

  • Butter 2 tablespoons


Step 1

Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed.

Step 2

Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top. Slit the pavs horizontally without cutting through.

Step 3

Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves.

Step 4

Place the stuffed pavs on a hot tawa. Press slightly and toast on both sides, with a little butter, till done. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.