Dabeli or Kutchi dabeli or Double Roti (Devnagari: दाबेली – कच्छी दाबेली) is a very popular snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a special dabeli masala, and putting the mixture between the Ladi pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chilies, etc. and garnished with pomegranate and roasted peanuts. On an average, every day 20 lakh dabelis are consumed in whole of kutch.
Dabeli literally means “pressed” in Gujarati language. It is said to be invented by one Keshavji Gabha Chudasama alias Kesha Malam, resident of Mandvi, Kutch in the 1960s. When he started business he sold a dabeli at one anna or six paisa. His shop is still there in Mandvi and business is now carried by his next generations.
Below is the step by step video instructions to make Dabeli.
Dabeli thus has its origin in Mandvi, a city of the Kutch region and even today dabeli masala made in the city are said to be most authentic. The dabeli is also, therefore, known as Kachchhi dabeli or Kutchi dabeli taking its cue from the region of its origin. Bhuj and Nakhatrana towns of Kutch are also known for authentic dabeli apart from Mandvi.
Dabeli masala, which is the main ingredient of the dish, is readily available in most of the cities all over India, sold under various brand names mainly manufactured and packed in Kutch. The dabeli masala made from Mandvi and Bhuj are preferred by people for their taste and ethnicity. This dabeli masala is a dry-paste made from dried red-chillies, black-pepper powder, dried coconut, salt, clove, cinnamon, coriander, cumin, turmeric, elachi, badiyan, black-salt, tej-patta and other garam masalas is a specially prepared masala. The debeli masala once made or purchased from shops can be stored and used for over a period of six to twelve months.
Chutney is an essential part of almost all type of Indian cuisine and these type of chutneys can be prepared in advance and stored and used for at least a fortnight. Now-a-days specially preserved chutney packets are available also in shops in major cities of India and are exported to other countries by some Indian food companies.
Sev referred above is a type of Indian farsan, which is readily available in farsan shops in all over India and also in other countries, where it is being exported by companies like Haldiram’s and others.
- 2 tsp butter / oil
- 1 onion finely chopped
- 1 tsp chilli powder
- ½ tsp turmeric powder
- 1 tsp garam masala powder
- ½ tsp chaat masala
- 1 cup water
- 2 potatoes boiled
- salt to taste
- 1 tbsp tamarind chutney
- few coriander leaves chopped
- 1 cup Cheese Shredded
- 2 tbsp onion finely chopped
- fistful of masala peanuts
- few coriander leaves finely chopped
- fistful pomegranate seeds
- 6 pav
- 6 tsp garlic chutney
- ¼ onion finely chopped
- 6 tsp tamarind chutney
- butter for toasting
- 1 cup sev
- firstly, in a large kadai add butter / oil and saute onions till they are golden brown.
- furthermore, add chilli powder, turmeric, garam masala powder and chaat masala.
- saute on low flame for a minute.
- then add a cup of water.
- also mash boiled potatoes and mix well.
- furthermore, add salt to taste and water if required.
- give a good mix and mash with a potato masher.
- additionally, add tamarind chutney.
- also add coriander leaves and give a final mix.
- transfer to a plate and start layering.
- lastly, layer with onion, masala peanuts, coriander leaves and pomegranate seeds.
- firstly, cut the pav in between without breaking into apart.
- furthermore, spread garlic chutney on one side and tamarind chutney on other side.
- also place some chopped onions.
- and a spoonful of dabeli stuffing.
- then toast on both sides with some butter,
- after that, roll dabeli over sev, coving the edges.
- finally, serve it immediately with some green chutney and garlic chutney.
I always keep chutneys ready in my freezer.