Tangy, spicy and lip-smacking yummy –“Dabeli or Kutchi Dabeli”,is native to the Kutch region in Gujarat(India), This popular Indian street food is the best of both worlds. Buttered buns (or Pav )from the burgers while the spicy, tangy, drizzled with chutney, topped with crunchy peanuts and stuffed with mashed potatoes is so very Indian. When infused with a special blend of spices, this Indian Chaat(street food) is finger-licking delicious.
And best of all it’s very easy to make at home.
A gluten-free and healthy version of this delicious and filling snack is using gluten-free buns and adding beetroot in the filling. These taste so good that it’s a ‘Must Try’!!
Traditionally, Dabeli is enjoyed as a snack in the evenings with a hot cup of “Chai”, but feel free to enjoy the filling as patties or as a stuffing for wraps with gluten-free tortillas or sandwiches. These are versatile and can be made for Lunch, Snack or Dinner.
A bit about Dabeli
Dabeli or Kutchi Dabeli was first developed in the 1960s by a man named Keshavji Bada Chudasama in Mandvi, Kutch(India). The term “Dabeli” literally means “pressed” in the Gujarati language.
The Dabeli Masala is the main ingredient of the dish, (and easily available in Indian grocery stores) basically is a dry paste consisting of a blend of spices, which is then mixed with beetroot masala for the stuffing in the “Pav” (Indian bun). The Pav(Bun) is further slathered with tangy or sweet chutney and served with pomegranate seeds and sev sprinkled on them as a topping.
To recreate this street food delicacy at home for many it might seem to be a long and overwhelming process, but it can be made easily and would require much less time if we have all ingredients prepared.
Presenting the Best Ever Dabeli My Way by using Gluten-free buns. For a healthier version, I tweaked it by adding beetroot for the stuffing to make it more wholesome and nutritious.
How to make the beetroot Dabeli
- For the stuffing Boil potatoes,Al dente. Then heat 2 tablespoons of oil in a pan and add Hing (Asafoetida), Onions and Dabeli Masala (or pav bhaji masala)and cook for 1 minute. Further add the chopped coriander, grated coconut and roasted (crushed) peanuts and cook for another 2 minutes. Then add the chopped/grated beetroots and cook for another 1 minute.
Save a little bit of the roasted peanuts for the topping and the chopped coriander for garnishing.
- Add the boiled and mashed potatoes to the cooked spices in the pan and mix well. Stirring slowly, cook the mashed potatoes and the spices on low flame for 2 to 3 minutes.
- Remove the cooked spiced up potatoes from the heat and transfer it to a plate. Once it has cooled a little bit, take a portion from the mixture and form round patties.
- Sauté the patties (for the Dabeli bun) in a little bit of oil/butter/ghee.
- Time for stuffing the buns to make the Dabeli. Take a gluten free bun and slit on two sides but keep them joined at the remaining two ends. Stuff the patties in the bun and drizzle it with khajoor imli chutney (date tamarind chutney)or tomato ketchup. Add toppings of pomegranate seeds and roasted peanuts (saved from before) and garnish it with chopped Coriander.
Savour and enjoy the rich blend of delicious flavours in this wholesome homemade version of street food gourmet.
Healthy Dabeli with Gluten Free Buns
Presenting the Best Ever Dabeli My Way by using Gluten-free buns. For a healthier version, I tweaked it by adding beetroot for the stuffing to make it more wholesome and nutritious.
- 2 big potatoes boiled (mashed)
- 1 small onion chopped
- 1 medium beetroot chopped/grated
- 2 tablespoon roasted peanuts crushed.
- 2 tablespoon chopped coriander leaves
- 2 tablespoon coconuts grated
- salt to taste
- a pinch of hing (asafoetida)
- 2 tablespoon oil/ ghee
- 2 tablespoon or more dabeli masala (or pav bhaji masala)
- 2 tablespoon khajoor imli chatni (or tomato ketchup)
- Gluten Free buns to serve
- Heat the pan and add oil, add hing ,onion, dabeli masala & cook.
- Add the boiled beetroot and salt and cook .
- Once cooked add peanuts and coconut and coriander and chutney.
- Add the boiled potatoes and cook.
- Stir well for a couple of minutes and switch off the heat.
- Make round patties and cook in a pan with a little amount of butter/ ghee/ oil .
- Stuff the buns with these paties and add date tamarind chutney, pomegranate kernels and crushed peanuts.
Top tip
- In case of Dabeli masala not available use Pav bhaji masala or skip the packaged spices all together. They taste good though different form the original.
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