Street style Dabeli/Jain Dabeli

Due to the mango season, I intermittently stopped last month’s chaat theme with Dabeli masala. We celebrated Mango mania with Mango Tres Leches, Mango Cream Cheese Frosting, Mango Wheat Pancake, Mango Bread Pudding, Eggless Mango Wheat Pancake, and with the fitting finale was Mango Aebleskiver. Hope you must have celebrated and relished Mango season with my Mango Mania treats…😍🥰🥰.

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Now let’s resume the chaat theme. We commenced the chaat theme with Pav bhaji and its variations Pav Bhaji Fondue, Club Sandwich,  Bhaji Cheese Dosa, then Mumbai Style Ragda patties, Ragda samosa, Ragda puri, and their fusions- Ragda Vol-Au-Vent, Ragda Tacos and paused at Homemade Dabeli masala.

Before getting into this Dabeli recipe, I wanted to run you through the preparation for the Dabeli masala. from my previous post. I want my viewers to be aware of this special aromatic spice mix powder, with exploding flavours like sweet, spicy, and tangy in every pinch of it.

I made homemade Dabeli masala. in two methods,

1)           Traditional and Authentic recipe

2)           No cooking and Shortcut recipe

This homemade masala is versatile, it’s not confined only to Dabeli. You can unfurl your creativity by using it in your other dishes as I did. I recreated new recipes such as Dabeli Batata vada/Aloo Bonda, Dabeli Uthappam, Dabeli Pulao in the previous post. Sounds fascinating? Then do check it out…😍🥰.

Now let’s move on to this week’s recipe, Dabeli which was originated from the Kutch or Katchchh region of Gujarat. A family from Mandvi town of Kutch, Gujarat invented this dish, which later passed on to different places across India especially Mumbai, Maharashtra.

To describe it in short, it’s a Gujarati version of Maharashtrian Vada pav. It’s also known as Kutchi Burger or Desi burger and Katchi double roti. Toasted buttery Ladi pav/small buns smeared with chaat chutneys inside, filled with a special potato mixture (prepared with spices, sweet tamarind chutney, and specially prepared Dabeli masala), then topped with grated coconut, masala peanuts, pomegranate seeds, onion, sprinkled Dabeli masala and finally coated with sev on all sides of the bun and served immediately.  Spicy, tangy, sweet flavours complement one another while you take a bite of it. Undoubtedly, it’s a scrumptious treat with a blend of flavours.

With chutneys, Dabeli masala, boiled potatoes, masala peanut prepared prior, this dish becomes breezy to assemble as all you need is chopped onion, pomegranate, sev, and grated coconut. It hardly needs 10 minutes to assemble and serve a family of four. It’s kids friendly, vegan, gluten (if you buy dairy-free, gluten-free bun or bread) recipe. Absolutely it’ll be a party hit and a crowd puller.

In addition to the regular, authentic Dabeli, I made a Jain version, replacing potatoes with plantain/raw bananas. It was as good as potatoes; no one can figure it out unless you reveal it. Here in the Jain version, the potato stuffing was replaced by plantain stuffing and while assembling the chopped onions were skipped. There was no compromise in taste and texture. It was absolutely delicious, that even the non-Jain community can also give it a try, it’ll be worth it.

Let me run through the ingredients list for you briefly-

1) Ladi pav/small buns– either you can prepare this at home from scratch or readily go with store-bought. Here, I tried potato burger buns for Dabeli and mini sandwich rolls/hot dog buns for Jain Dabeli. You can substitute with any bun available in the market.

2) Chaat chutneys– here again, the usage of chaat chutneys is inevitable. Sweet Dates Tamarind chutney and Garlic/red chutney are used to coat the inner sides of the toasted Ladi pav/small buns. You can also use Green chutney. These chutneys can be prepared and stored in the freezer for a longer duration (months) or in the refrigerator for a shorter period (week).

3) Dabeli masala– I made homemade Dabeli masala in two methods-1) Traditional and Authentic recipe 2) No cooking and Shortcut recipe. You can prepare this masala prior and has a longer storage life in the refrigerator.

Alternatively, you can also go with store-bought masala.

4) Boiled potatoes/plantains stuffing– boil or steam potatoes/plantains and then prepare a masala stuffing with spices, Sweet Dates Tamarind chutney, and Dabeli masala, squeezed with lemon and then topped with grated coconut. It can be prepared a day ahead of assembling and stored in the refrigerator.

5) Masala peanuts-toss peanuts with little spices, salt, sugar, and lemon juice. This too can be prepared for days ahead of assembling and stored in an airtight container at room temperature.

6) Assembling ingredients – the rest you need is chopped onion, coriander leaves, pomegranate, chaat sev, and grated coconut. This can also be prepared early and stored in the refrigerator and pull out just before you start assembling.

My Kitchen Secrets recipes are the experimental recipes I create with my leftovers of that particular recipe, or it can be a variation of it as well. You can see a lot of recipes under my kitchen secret page, where I would have played with the dish after contemplating it. How could I disappoint my viewers and followers, yes you have variations with this Jain Dabeli and Regular Dabeli recipe in my next week’s post. The wait is for a week. It’s worth waiting dearies!…😍😍.

Now let’s get into the recipe.

For Masala fried peanuts-

Add oil in a pan, then add Dabeli masala, Kashmiri chilli powder, salt, sugar, mix well on low flame.

Finally add peeled groundnuts,

Combine well with the masala, switch off the flame and add ¼ tsp of lemon juice. Let it cool down and then transfer into an airtight container.

For Jain Dabeli stuffing-

Pressure cook 3 whole plantains for 4-5 whistles and once the pressure settles down, drain from the water.

Peel it

And mash it thoroughly.

Heat a pan with oil, add cumin seeds and let it crackle, then add Dabeli masala.

Add Kashmiri chilli powder, black pepper powder, garam masala powder, sugar, and salt to taste. Mix it well.

Now add Sweet Dates Tamarind chutney, combine it with masala.

Then add 2 tbsp water, let it simmer for a minute.

Finally, add mashed plantains, stir well.

And combine it with chopped coriander leaves and mint leaves and cook for 2-3 minutes in low- medium flame.

Then switch off the gas, add grated coconut, finally squeeze lemon juice. Jain Dabeli stuffing is ready.

For Regular Dabeli-

Pressure cook or steam potatoes, once the pressure settles down, drain from the water, peel it and mash it thoroughly. It should measure 2 cups. Heat a pan with oil, add cumin seeds and let it crackle.

Then add Dabeli masala, Kashmiri chilli powder, black pepper powder, garam masala powder, sugar, salt

And then add chopped coriander leaves, mint leaves. Mix it well.

Now add Sweet Dates Tamarind chutney, combine it with masala.

Then add some water, let it simmer for a minute.

Now add boiled, mashed potatoes, stir well and combine it with masala and cook for 2-3 minutes in low- medium flame.

Then switch off the gas, add grated coconut, finally squeeze lemon juice. Regular Dabeli stuffing is ready.

For Toasting Buns-

Heat a griddle pan or flat pan, smear the buns with butter generously on both sides.

And toast them well.

You can use any buns (refer to notes).

For Assembling Jain Dabeli-

Keep all the Assembling ingredients mentioned above on the countertop.

Open the bun, on one side smear the Green chutney generously.

On the other side smear Sweet Dates Tamarind chutney. Try to keep the bun intact at one edge.

Then fill with the plantain stuffing, apply on one side evenly.

Now add fried masala peanuts, chopped coriander leaves.

Add pomegranate, chaat sev.

And sprinkle some Dabeli masala. Close the bun. Press tightly and make sure the stuffing is sealed well inside.

Spread chaat sev on a plate and gently dust the dabeli bun on all three sides (the fourth side is intact).

Yummylicious Jain Dabeli is ready to serve. Grab it immediately to relish the treat.

For Assembling Regular Dabeli-

Keep all the Assembling ingredients mentioned above on the countertop.

Open the bun, on one side smear Sweet Dates Tamarind chutney.

On the other side smear the Garlic/red chutney generously. Try to keep the bun intact at one edge/side.

Then fill with the prepared potato stuffing, apply on one side evenly.

Now add fried masala peanuts.

Add chopped onion and pomegranate.

Then add coriander leaves and chaat sev. And sprinkle some Dabeli masala.

Close the bun. Press tightly and make sure the stuffing is sealed well inside. Spread chaat sev on a plate and gently dust the dabeli bun on all three sides (the fourth side is intact).

Spicy, tangy, and sweet Dabeli is ready to serve. Relish it immediately once it’s assembled.

👍🏻 rule- Chaats are always best when you consume immediately after it’s being assembled.

Recipe card

Preparation time: 10 minutes

Cooking time: 30 minutes (including boiling potatoes)

Cuisine: Indian

Category: Chaat

Serves: 4-6

Author: Manimala

Ingredients:

For Jain Dabeli

Dabeli stuffing-

Whole Plantain/raw banana-3 or boiled, mashed Plantain- 1 cup

Oil – 1 tbsp

Cumin seeds – ½ tsp

Dabeli masala – 1 tbsp

Kashmiri chilli powder – ½ tsp

Black pepper powder – ¼ tsp

Garam masala powder – 1/8 tsp

Sugar – 1 tsp

Salt- to taste

Sweet Dates Tamarind chutney – 2 tbsp

Water – 1-2 tbsp

Chopped coriander leaves – as required

Chopped mint leaves – as required

Grated coconut – 1 tbsp

Lemon juice – 1 tsp

For Regular Dabeli

Dabeli stuffing-

Boiled mashed potatoes – 2 cups

Oil – 2 tbsp

Cumin seeds – 1 tsp

Dabeli masala – 2 tbsp

Kashmiri chilli powder –1 tsp

Black pepper powder – ½ tsp

Garam masala powder – ¼ tsp

Sugar – 2 tsp

Salt- to taste

Sweet Dates Tamarind chutney – 4 tbsp

Water – 2-4 tbsp (as required)

Chopped coriander leaves – as required

Chopped mint leaves – as required

Grated coconut – 2 tbsp

Lemon juice – 2 tsp

For Masala Peanuts-

Oil – 1 tsp

Dabeli masala – 1 tsp

Kashmiri chilli powder – 1/4 tsp

Sugar- ½ tsp

Salt – to taste

Peeled peanuts/groundnuts – ½ cup

Lemon juice – ¼ tsp

For toasting buns-

Butter salted/unsalted – as required

Ladi pav/Roll Buns/burgers/sliders – as required

For Assembling Jain Dabeli-

Green chutney.– as required

Sweet Dates Tamarind chutney– as required

Jain Dabeli stuffing – as required

Masala fried peanuts – as required

Chopped coriander leaves – as required

Pomegranate seeds – as required

Chaat sev – as required

Dabeli masala – as required

For Assembling Regular Dabeli-

Garlic/red chutney– as required

Sweet Dates Tamarind chutney – as required

Potato Dabeli stuffing – as required

Masala fried peanuts – as required

Chopped onion – as required

Chopped coriander leaves – as required

Pomegranate seeds – as required

Chaat sev – as required

Dabeli masala – as required

For dusting

Chaat sev – as required

Instructions:

For Masala fried peanuts-

1. Add oil in a pan, then add Dabeli masala, Kashmiri chilli powder, salt, sugar, mix well on low flame.
2. Finally add peeled groundnuts, combine well with the masala.
3. Switch off the flame and add ¼ tsp of lemon juice. Let it cool down and then transfer into an airtight container.

For Jain Dabeli stuffing-

1. Pressure cook 3 whole plantains for 4-5 whistles and once the pressure settles down, drain from the water, peel it and mash it thoroughly.
2. Heat a pan with oil, add cumin seeds and let it crackle.
3. Then add Dabeli masala, Kashmiri chilli powder,  black pepper powder, garam masala powder, sugar, and salt to taste. Mix it well.
4. Now add Sweet Dates Tamarind chutney, combine it with masala.
5. Then add 2 tbsp water, let it simmer for a minute.
6. Finally, add mashed plantains, stir well and combine it with chopped coriander leaves and mint leaves and cook for 2-3 minutes in low- medium flame.
7. Then switch off the gas, add grated coconut, finally squeeze lemon juice. Jain Dabeli stuffing is ready.

For Regular Dabeli-

1. Pressure cook or steam potatoes, once the pressure settles down, drain from the water, peel it and mash it thoroughly. It should measure 2 cups.
2. Heat a pan with oil, add cumin seeds and let it crackle.
3. Then add Dabeli masala, Kashmiri chilli powder, black pepper powder, garam masala powder, sugar, salt and chopped coriander leaves, mint leaves. Mix it well.
4. Now add Sweet Dates Tamarind chutney, combine it with masala.
5. Then add some water, let it simmer for a minute.
6. Now add boiled, mashed potatoes, stir well and combine it with masala and cook for 2-3 minutes in low- medium flame.
7. Then switch off the gas, add grated coconut, finally squeeze lemon juice. Regular Dabeli stuffing is ready.

For Toasting Buns-

1. Heat a griddle pan or flat pan.
2. Smear the buns with butter generously on both sides.
3. And toast them well. You can use any buns (refer to notes).

For Assembling Jain Dabeli-

1. Keep all the Assembling ingredients mentioned above on the countertop.
2. Open the bun, on one side smear Sweet Dates Tamarind chutney. On the other side smear the Green chutney generously. Try to keep the bun intact at one edge.
3. Then fill with the plantain stuffing, apply on one side evenly.
4. Now add fried masala peanuts, chopped coriander leaves pomegranate, chaat sev, and sprinkle some Dabeli masala. Close the bun. Press tightly and make sure the stuffing is sealed well inside.
5. Spread chaat sev on a plate and gently dust the dabeli bun on all three sides (the fourth side is intact).
6. Yummylicious Jain Dabeli is ready to serve. Grab it immediately to relish the treat.

For Assembling Regular Dabeli-

1. Keep all the Assembling ingredients mentioned above on the countertop.
2. Open the bun, on one side smear Sweet Dates Tamarind chutney. On the other side smear the Garlic/red chutney generously. Try to keep the bun intact at one edge/side.
3. Then fill with the prepared potato stuffing, apply on one side evenly.
4. Now add fried masala peanuts, chopped onion, and coriander leaves.
5. Then add pomegranate, chaat sev, and sprinkle some Dabeli masala.
6. Close the bun. Press tightly and make sure the stuffing is sealed well inside.
7. Spread chaat sev on a plate and gently dust the dabeli bun on all three sides (the fourth side is intact).
8. Spicy, tangy, and sweet Dabeli is ready to serve. Relish it immediately once it’s assembled.
9. 👍🏻 rule- Chaats are always best when you consume immediately after it’s being assembled.

Notes:

• As I mentioned above, chutneys,  stuffing, fried masala peanuts can be prepared days before and stored accordingly.
• Always feel free to manipulate the spices added. Especially when you add Dabeli masala in your stuffing, as store-bought and homemade Dabeli masala will vary in its taste and spice. Be mindful and increase or decrease masala accordingly. Gradually start with tsps, taste, and then stop when you reach your spice level.
• The bun can be flexible. You can choose any variety available near your stores if Ladi pav is not in stock. Choose any sandwich buns and keep one edge/side intact to hold the stuffing. Refer to the pic…👇

• Three major flavours of this Dabeli masala are sweetness, spiciness, and tanginess. The sweetness comes from the sugar, spiciness from the Kashmiri chilli and other spices added, tanginess from the citric acid/lemon salt. You can prepare my homemade Dabeli masala (traditional or instant) and store it in the refrigerator for months. I have shown the versatility of the masala by using it in various dishes. Click this hyperlink to check out the dishes and its recipe👉……Dabeli Batata vada/Aloo Bonda, Dabeli Uthappam, Dabeli Pulao
• There are no hard and fast rules for chutneys. You can use any 2 of the 3 basic chaat chutneys. But make sure you use at least 2 chutneys for variation in flavour. No harm if you use only one chutney to apply on both sides of the bun, it’s just you miss the contrast of flavours when you use 2 chutneys on 2 sides.
• Garnishing ingredients can be flexible. You can skip or add ingredients according to your availability. Essential ingredients are groundnuts, pomegranate, and sev, rest you can manipulate.