Dabeli Recipe


Dabeli Recipe

How To Make Dabeli

Dabeli is a popular Indian street food common in cities like Mumbai. This masala-seasoned, potato-filled dish is served with red-garlic chutney.

Prep: 1 hr
Cook: 20 mins
Total: 1 hr 20 mins


For Dabeli Masala:

  • 1 dry red chili
  • 1 tsp coriander seeds, or coriander powder
  • cinnamon stick, ½ inch
  • 3 garlic cloves
  • ½ tsp cumin seeds

For Red Garlic Chutney:

  • 2 red chilies, soaked in warm water for 30-40 minutes
  • ½ cup garlic, (lahsun), chopped
  • ½ tbsp lemon juice
  • salt, to taste

For Dabeli Potato Filling:

  • 3 potatoes, medium sized, boiled, peeled and mashed
  • 1 onion, small, finely chopped
  • 2 tsp dabeli masala
  • asafoetida, (hing), 1 pinch
  • ½ tsp cumin
  • 2 tbsp tamarind dates chutney
  • ¼ cup coconut, grated
  • ¼ cup pomegranate seeds
  • ¼ cup coriander leaves, (cilantro leaves), chopped
  • 2 tbsp oil
  • 2 tbsp water, (optional)
  • salt

For Serving Dabeli:

  • 5 buns, or pav sliced and lightly roasted in some butter or oil
  • ½ cup roasted peanuts
  • ½ cup coriander leaves
  • ½ cup nylon sev
  • ½ cup pomegranate seeds
  • garlic chutney, as required
  • sweet tamarind dates chutney, as required


Dabeli Masala Powder:

  1. Dry roast the red chili, cumin, cloves, cinnamon and coriander seeds.
  2. Add all the ingredients in a dry grinder.
  3. Grind to a fine powder. keep aside.

Red Garlic Chutney:

  1. In a wet grinder or blender, grind the soaked red chilies, garlic, lemon juice and salt to a smooth paste.
  2. Add water if required. Keep aside.

Dabeli Potato Filling:

  1. Boil the potatoes in a pressure cooker or microwave oven.
  2. Peel and mash them and keep aside.
  3. In a pan or kadai, heat oil. Add cumin.
  4. Then add chopped onion and fry the onions till they become soft.
  5. Add asafoetida/hing and fry for a minute on a low flame.
  6. Add the sweet tamarind dates chutney to the onions and mix well.
  7. Add the mashed potatoes and again mix well.
  8. Add the dabeli masala powder to the mashed potatoes. Mix well and add salt.
  9. Cook for 2 to 3 minutes stirring the mixture.

  10. If the mixture looks a little dry then add 1 or 2 tablespoon of water. When done, spread the potato filling on a plate.

  11. Sprinkle some grated coconut on the potato filling.
  12. Add some chopped coriander on top.
  13. Now add pomegranate seeds or grapes or both. Keep the potato stuffing aside.


  1. Assemble all the ingredients mentioned under serving in one place.
  2. Apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side.
  3. Take a slice of the potato filling and put it on top of one of the slices of bread.
  4. Add some chopped onion and coriander leaves.
  5. Top it up with some roasted peanuts and pomegranate seeds.
  6. Sprinkle some dabeli masala also. Lastly top it with sev.
  7. Cover with the other slice of bread.
  8. Prepare the remaining dabeli pav in the same way and serve warm.


  • Sugar: 8g
  • :
  • Calcium: 126mg
  • Calories: 358kcal
  • Carbohydrates: 51g
  • Fat: 14g
  • Fiber: 6g
  • Iron: 3mg
  • Monounsaturated Fat: 6g
  • Polyunsaturated Fat: 4g
  • Potassium: 797mg
  • Protein: 11g
  • Saturated Fat: 3g
  • Sodium: 246mg
  • Trans Fat: 1g
  • Vitamin A: 286IU
  • Vitamin C: 52mg
Nutrition Disclaimer
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