Nehal's Food and Garden: Dabeli or Doube Roti

Dabeli is a Kutchhi dish. It is made by placing spicy potato mixture in the center of a "pav", which is similar to dinner rolls or burger buns sold here in the US. The potato mixture is garnished with spicy peanuts, pomegranate kernels, grapes, chopped coriander leaves, chopped onion, shredded carrot, and sometimes shredded beetroot. (Atleast that’s what I have seen in Bombay, I am not sure if just like everything else this is a Bambaiya version of the traditional Dabeli).

Dabeli is also called double roti in Bombay. I think Dabeli might be the second popular fast food sold after vada pav in Bombay. If you get a chance to go to Bombay, you should definitely try Dabeli there.

Usually at home Dabeli is made by using a special masala called Dabeli masala, which is available in grocery stores in India. I haven't had any luck finding any Dabeli masala at any desi stores here in the U.S.

This weekend I decided to make Dabeli, but wasn’t sure if the masala I had at home would be enough, so I made my own Dabeli masala. I won’t lie, the home made Dabeli masala doesn’t taste exactly like the store bought ones, but still gets pretty close.

Dabeli and Vada pav remind me of my college days, when I used to eat street food quiet often. I haven’t been to India for past 3-1/2 years, which makes me think more and more of all the wonderful street food you get there:). I can’t wait to go to India this December and eat as much street food as I can:). But till then, all I can do is think of all the bambaiya food and enjoy it by making it at home:)

Here is the recipe for making Dabeli Masala at home
3 Teaspoon Fennel seeds
4 Teaspoon Cumin (Jeera)
1-1/2 Teaspoon Coriander Seeds (dry Dhaniya)
4 Bay Leaves
1 Clove
3 Pepper Corns

7-8 Dried Red Chilis

A 2” long Cinnamon Stick

1/8th Teaspoon Ginger Powder

½ Teaspoon Turmeric
½ Teaspoon Amchur Powder
4 Teaspoon Sugar
2 Star Anise
Seeds from one Black Cardamom (kali Elaichi)

Note: I didn’t have black cardamom and star anise at home, so I skipped these two ingredients.

Method:: Dry Roast all the above ingredients at low flame except the ginger powder, amchur powder, turmeric powder, and sugar. Let it cool for a few minutes. Then combine the remaining ingredients and grind to a fine powder. Add more sugar/salt if needed.

For making the Potato Mixer you will need:
4 medium Sized Potatoes
Salt to Taste
Kernels Separated from a Pomegranate
1/8th Cup Shredded Carrots
1/8th Cup Shredded
1/4th Cup Grapes (Halved)
1/8th Cup Finley Chopped Coriander Leaves

Now For the Spicy Peanuts:
1 Cup Peanuts

½ Teaspoon Red Chili Powder (or more per your taste preference)

Salt to Taste
1/4th Teaspoon Garam Masala
1/4th Teaspoon Turmeric Powder
1 Teaspoon Oil

Method for Making Spicy Peanuts:

Dry roast the peanuts on slow flame until it turns crunchy. (I heat the oven to 175 degrees F and roast them for 15-20 minutes). Let it cool. Then rub them between your hands to remove as much peanut skin as you can. Add all the ingredients required to make spicy peanuts. Mix and keep aside.

Garlic Chutney and Khajur Imli Ki Chutney:

Click here for the Garlic and Khajur Imli ki Chutney (sweet and sour chutney) recipe.

To assemble a Dabeli, you will also need “laadi pav” or dinner rolls/French rolls/burger bun. I use French rolls and cut in half to make two Dabelis out of bread.

Method for making Potato Mixture

Pressure cook the potatoes until done (5-6 whistles). Cool, then peel and mesh. Add salt to taste and blend well. Heat 2 Teaspoon oil in a kadai, when hot; add 2-1/2 teaspoons of Dabeli Masala. Cook for a minute, and then add the mashed potatoes. Stir and cook for2-3 minutes. Add some more masala if needed. Take off of the heat. Add half of the pomegranate kernels, spicy peanuts, and chopped onion and mix well. Spread the mixture on a wide but deep plate. Now spread the shredded carrots, shredded beets, coriander leaves, halved grapes, some pomegranate kernels, and some peanuts over the mixture.

Method for Making Dabeli:

If you are using French rolls, cut them in half (lengthwise) such that you can make two Dabelis out of one roll. Make a slit in the middle of the bread keeping the bottom 1/4th part intact. Now apply the garlic chutney and khajur imli ki chutney per taste. (I don’t apply khajur imli ki chutney on mine, because my Dabeli wala [in Kandivali:)] never applied mithi [sweet] chutney on Dabeli). Then place a big spoonful of potato mixture in the center of the bread. Now add some pomegranate kernels, some spicy peanut and some onion. Make 4-5 Dabelis at a time, so that they can all be cooked together. Heat a griddle, and melt some butter on it. Now place the stuffed breads on the griddle and cook at low-medium flame. Apply some more butter on the upper surface of the breads and carefully flip to cook both sides evenly. Cook until both sides are crunchy and golden brown in color. Serve Hot.!!!