Cookbook | Ingredients | Recipes

Dabeli is originally a dish from India from the region Kutch in Gujarat. Dabeli is now a common snack sold on Mumbai's roads. It is also called Double Roti or Kutchi Dabeli.

Recipe for Dabeli, serves 2-3.

For Dabeli masala:


  • 1-2 red chillies (you can make it as spicy as you like
  • 2 teaspoons Dabeli Masala (available ready- made in market which has shelf life of at least one year if kept in refrigerator)

For the fillingEdit

  • 2 medium size potatoes, boiled and mashed
  • a pinch of asafoetida
  • 2 teaspoons dabeli masala
  • 2 tablespoons peanuts
  • 1 tablespoon oil
  • salt

For assemblyEdit

  • 5-6 ladi-pav / burger buns
  • 1 onion, chopped fine
  • 1/4 cup sev
  • garlic chutney (optional) and tamarind date chutney
  • For garnish:
  • finely chopped cilantro
  • a handful of pomegranate seeds (optional)
  • Butter


  • Put 2 teaspoon of oil, heat it slightly and add asafoetida, Dabeli Masala, potatoes, salt-to-taste and a sprinkle of water. Mix it very well so that masala, salt and boiled potato assimilate very well. Additionally (optional) you can put some finely chopped green chillies in this preparation.
  • Remove from fire.
  • Taste this mixture, if you want to make it more spicy, add some more of Dabeli Masala and again mix it using hands or masher.
  • Toss in the roasted peanuts and mix everything well
  • Slice pav/bun into halves and toast them with a little butter on a griddle.
  • Apply garlic chutney on one side (inner side), tamarind -date chutney on the other side (inner side) of the sliced pav/bun.
  • Place a portion of the potato filling in between bun.
  • Top with chopped onion, coriander and sev. Sev is an Indian food item readily available in market and also exported.
  • Press down the bun from both side and garnish with pomegranate seeds, roasted pea-nuts and serve, medium-hot, immediately with a extra dip of chutney on the plate. Fried green chillies, with a sprinkle of salt can be additionally given as an add-on.


  • Roast masala ingredients in a pan for a few minutes taking care not to burn them. Grind to a fine powder
  • Heat oil in a pan and fry peanuts till they turn light brown
  • Remove and keep aside
  • Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water
  • Toss in the peanuts and mix everything well
  • Remove from fire.
  • Slice buns into halves and toast them with a little butter on a griddle
  • Apply garlic chutney if using on one side, tamarind chutney on the other side of the bun
  • Place a portion of the potato filling in between
  • Top with chopped onion, cilantro and sev* Press down, garnish with pomegranate seeds and serve immediately