Mumbai Style Dabeli  Recipe

Mumbai Style Dabeli Recipe

30 Mins
6-7 people
10 Mins



Hey everyone, it's Chef Ajay Chopra here, and I'm thrilled to share one of my all-time favorite recipes with you today – Mumbai Style Dabeli. Dabeli holds a special place in my heart because it reminds me of my first encounter with street food in Mumbai.


I vividly remember the bustling streets of Mumbai, filled with the aroma of various snacks being prepared. It was during one of my explorations that I stumbled upon a small dabeli stall. Intrigued by the name and curious about its flavors, I decided to give it a try. With the first bite, I was hooked! The combination of spicy and tangy flavors, along with the crispy texture of the dabeli, left me craving for more.


Since then, I've been fascinated by the unique blend of ingredients that make dabeli so irresistible. From the dry masala to the crunchy peanuts and the tangy tamarind chutney – every element adds depth to this iconic street food. Now, I'm excited to share my version of this beloved recipe with all of you.




Recipe of Mumbai Style Dabeli




Dabeli masala:

  • Coriander seeds: 2 ½ tbsp
  • Jeera: 1 ½ tbsp
  • Cloves: 9-10 pcs
  • Saunf: 1 tbsp
  • Cinnamon: 2 inches
  • Green cardamom: 5-6 pcs
  • Black pepper: 1 tbsp
  • Dagad phool: 1 tbsp
  • Deggi mirch powder: 1 ½ tbsp
  • Dry ginger powder: 1 tbsp
  • Citric acid: ¼ tbsp
  • Desiccated coconut: 4 tbsp
  • Powdered sugar: 1 tbsp
  • Salt: ½ tbsp

Masala peanuts:

  • Skinless peanuts: ½ cup
  • Oil: 1 tbsp
  • Salt: ½ tsp
  • Dabeli masala: ½ tbsp
  • Turmeric powder: a pinch
  • Red chilli powder: a pinch

Dabeli stuffing:

  • Oil: 2 tbsp
  • Jeera: ½ tbsp
  • Hing: ½ tsp
  • Dabeli masala: 2 tbsp
  • Red chilli powder: ½ tbsp
  • Amchur powder: 1 tsp
  • Black salt: 1 tsp
  • Tamarind water: 2 tbsp
  • Sugar: ½ tbsp
  • Chopped green chilli: 1 tbsp
  • Chopped coriander: 1 tbsp
  • Pomegranate seeds: 1 tbsp
  • Water: as required
  • Boiled & mashed potatoes
  • Chopped onion: ½ cup
  • Chopped coriander: 1 tbsp
  • Pav: 6-8 pcs
  • Butter: 2 tbsp
  • Nylon sev: ½ cup





Dabeli masala:

  1. Heat a pan and lightly roast coriander seeds, jeera, cloves, saunf, cinnamon, green cardamom, black pepper, and dagad phool.
  2. Add deggi mirch powder, dry ginger powder, desiccated coconut powder, and citric acid, and roast.
  3. Transfer the roasted spices to a mixer jar, add salt, powdered sugar, and grind into a fine powder.

Masala peanuts:

  1. Roughly crush the peanuts and set aside.
  2. Heat oil in a pan, add crushed peanuts, dabeli masala, turmeric powder, red chilli powder, and salt, and toss on low flame until aromatic.

Mumbai Dabeli:

  1. Heat oil in a pan, add jeera and hing, let it splutter.
  2. Add dabeli masala, red chilli powder, amchur powder, black salt, tamarind water, and sugar, and cook.
  3. Then add chopped green chilli, chopped coriander, pomegranate seeds, and water, and cook.
  4. Add mashed boiled potato, mix until it leaves the pan edges.
  5. Cut the pav from the center, apply tamarind water, stuff with potato mixture, chopped onion, and masala peanuts, and close it.
  6. Heat a pan, add butter, place the dabeli, apply more butter on top, and toast on low flame from all sides.
  7. Apply tamarind water to the dabeli edges, and dip into masala peanuts, chopped onion, pomegranate, and nylon sev.
  8. Mumbai style dabeli is ready to serve.




About the Recipe


Mumbai Style Dabeli is a popular street food snack that originated in the Kutch region of Gujarat. It consists of a spicy potato filling sandwiched between pav (bread) slices, which are then pressed and toasted on a tawa (griddle) until crispy. The filling is prepared with a blend of aromatic spices, mashed potatoes, peanuts, and a special dabeli masala, giving it a rich and flavorful taste.



Cooking Tips


  1. Roasting Dry Masala: Dry roast the whole spices for the masala on low flame to enhance their flavors without burning them. Be sure to grind them into a fine powder for the best results.

  2. Cooking Potato Filling: Mash the boiled potatoes thoroughly and cook them with the masala until well combined. This helps in developing the flavors and ensures a cohesive filling.

  3. Stuffing the Pav: Cut the pav halfway through without separating the halves completely to prevent the filling from spilling out. Press the pav gently after stuffing to compact the filling.

  4. Toasting on Tawa: Toast the stuffed pav on a tawa with butter until golden brown and crispy on both sides. Pressing the pav while toasting helps in achieving an even crispiness.

  5. Topping with Crunchy Elements: Garnish the dabeli with chopped onions, coriander, flavored peanuts, and nylon sev for added texture and flavor. These crunchy toppings complement the soft filling perfectly.



Pairing Guide


Mumbai Style Dabeli pairs well with a variety of accompaniments such as green chutney, tamarind chutney, or even a spicy garlic chutney for extra kick. Enjoy it with a refreshing glass of buttermilk or masala chai for a complete street food experience.




Frequently Asked Questions about Dabeli


  1. What does "Dabeli" mean?

    • "Dabeli" translates to "pressed" in Gujarati, referring to the process of pressing the stuffed pav before toasting it.
  2. Where did Dabeli originate from?

    • Dabeli originated in the Kutch region of Gujarat and has since become popular across India, especially in Mumbai and other metropolitan cities.
  3. Can I make Dabeli without pav?

    • While pav is traditionally used to make dabeli, you can use bread slices as a substitute if pav is not available.
  4. Is Dabeli spicy?

    • Dabeli can be customized according to personal preference, but it typically has a balanced blend of spices, offering a mild to moderate level of spiciness.
  5. Can I make the dabeli masala in advance?

    • Yes, you can prepare the dabeli masala in advance and store it in an airtight container for future use. Store it in the refrigerator to maintain its freshness.
  6. Is Dabeli suitable for vegetarians?

    • Yes, Dabeli is a vegetarian street food snack made primarily with potatoes, spices, and pav.
  7. What is the main ingredient in Dabeli?

    • The main ingredient in Dabeli is the spicy potato filling, which is seasoned with a special blend of spices known as dabeli masala.
  8. Can I make Dabeli with sweet potatoes?

    • Yes, you can use sweet potatoes as a healthier alternative to regular potatoes in the dabeli filling for a unique twist on the traditional recipe.
  9. Is Dabeli served hot or cold?

    • Dabeli is typically served hot, straight off the tawa, to enjoy its crispy texture and warm filling.
  10. What makes Dabeli unique?

    • Dabeli stands out for its combination of flavors and textures, including the spicy potato filling, crunchy peanuts, tangy tamarind chutney, and crispy pav, all coming together to create a satisfying snack experience.