Dabeli is one of those street foods that was added to the Mumbai Street food palate around 10-15 years back....I remember because the whole idea of adding pomegranate seeds, roasted masala peanuts and spicy sweet tangy potato mixture to a hot double roti( Bun) was unique and brainchild of a pure genius...this whole sandwich was then fried in AMUL was a piece of heaven on earth.. I mean even if GOD came down to earth, he would be amazed with what mankind has done to FOOD...

Dabeli, is a spicy potato mixture combined with onions, garlic chutney, Tamarind chutney, spiced masala peanuts and fruits like pomegranates and grapes… how can the equation go wrong! serve plain or smeared with butter and grilled on a tava! since dabeli masala is easily available in provision stores, you can easily recreate the roadside experience.

I am obsessed with Tarla Dallal and Sanjeev Kapoor and do regularly turn to them in need of any reciepe..

You can find this at;


For The Stuffing

1 1/2 tbsp dabeli masala
(readily available in the market)
2 tbsp meetha/ tamarind chutney
2 tsp oil
1/2 cup boiled, peeled and mashed potatoes
salt to taste
1 tbsp finely chopped coriander (dhania)
2 tbsp fresh pomegranate
2 tbsp chopped green grapes

For The Geela Lehsun ka Chutney

(makes approx. 3/4 cup)
1 cup peeled and roughly chopped garlic (lehsun)
3 tbsp chilli powder
salt to taste

Other Ingredients

4 dabeli pavs
2 tsp geela lehsun ka chutney, recipe above
2 tbsp meetha chutney
4 tsp finely chopped onions
4 tsp masala peanuts
(readily available in the market)
4 tsp nylon sev, refer handy tip
2 tsp butter for cooking


For the stuffing

Combine the dabeli masala and meetha chutney in a bowl and mix well. Heat the oil in a pan or kadhai, add the dabeli masala and chutney mixture, mix well and sauté for a few seconds. Add the potatoes, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Transfer to a thali, sprinkle coconut, coriander, pomegranate and grapes evenly over it. Keep aside.

For the geela lehsun ka chutney

Combine all the ingredients, add ¼ cup of water and blend in a mixer to a smooth paste. Use as required and store in an air-tight container in the refrigerator.

How to proceed

Take a pav and slit it on two sides at right angle (keeping them joined at the remaining 2 ends). Apply ½ tsp of geela lehsun ka chutney and 1½ tsp of meetha chutney evenly on the inner sides of the pav. Stuff with 1½ tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev.

Repeat with the remaining ingredients to make 3 more dabelis.

Just before serving, cook each dabeli on a hot tava (griddle) for a minute on a using ½ tsp of butter. Serve immediately.

Handy tip:

Nylon sev is a variety of deep-fried besan (bengal gram) sev, which is very thin and crisp. It adds crunch to the recipe and is thus used as a topping for chaats. It is readily available at most provision stores.

So what are you waiting...I tried it on a Sunday as a evening snack.. but we were so full that we ended up skipping dinner....and biting our fingers while we ate this....

DISCLAIMER; The recipe is by Tarla Dallal and have copied it here to avoid mistakes in typing but the picture is my very own and the masala peanuts are also made at home, since I did not find it in stores.

Masala Peanuts;

1 Cup Roasted salted peanuts
Salt to taste
1 tsp sugar
1tsp red chili powder
1tsp chat masala
little oil

In a non-stick pan, heat oil, add the salt sugar and chili powder and then the peanuts, fry for 2 mins till the oil coats the peanuts and then add the chat masala. Stir well and in a  zip lock bag shake the peanuts vigorously, so as that the masala coats the peanuts well...once cooled enjoii as is or with dabeli...

Love Ash!!!!
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