How to make Dabeli -

Prepared with Nutralite..

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Buns (बन्स), Dabeli masala powder (दाबेली का मसाला पावडर)

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Dabeli checkout Dabeli, Burger Pizza, Pizza Sandwich, Bunny Buns . You can also find more Snacks and Starters recipes like Peshawari Tangdi Kabab Crispy Vegetables-SK Khazana Methi Palak ke Pakode Shish Taouk


Dabeli Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dabeli Recipe

  • Buns round 4

  • Dabeli masala powder 1 1/2 tablespoons

  • Oil 3 tablespoons

  • Potatoes boiled and mashed 2 large

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Sweet date and tamarind chutney 1 cup

  • Sugar 1 tablespoon

  • Masala moongphali (peanuts) 1/2 cup

  • Scraped coconut 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

  • Nutralite 3 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. Transfer the mixture into a plate and spread it..

Step 2

Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top.

Step 3

Slit the pavs horizontally without cutting through. 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 Nutralite, till done.

Step 5

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.