Just as Delhi has street-corner *tikki-chaat* and *golgappas*, Maharashtra has *vada pav*, Madhya Pradesh has *poha*, and UP has *kachoris*, similarly, *dabeli* is a famous street food from Gujarat. If you want to try something different during this pleasant rainy weather, why not make *dabeli* at home?

**Traditional Gujarati Dabeli Recipe**
*Dabeli* is a traditional dish from the Kutch region of Gujarat; hence, it is also known as *Kutchhi Dabeli*. The word *dabeli* implies "pressed," referring to a dish prepared by pressing the ingredients together. Let’s look at the recipe:

**Ingredients for Dabeli Pav**
4–6 pairs of *pav* (bread rolls)

4 tsp garlic chutney

2 tbsp sweet chutney

4 tbsp chopped onion

4 tbsp spicy peanuts

4 tbsp nylon *sev*

3 tsp oil or ghee

**Ingredients for Dabeli Stuffing**
1–2 ​​tsp readymade *dabeli* masala

2 tbsp sweet chutney

1 tbsp oil

1/4 kg boiled potatoes

2 tbsp finely chopped fresh coriander

2 tbsp pomegranate seeds

2 tbsp grated coconut

Salt to taste

**Method**
First, in a small bowl, thoroughly mix 1–2 tsp of *dabeli* masala, 2 tbsp of sweet chutney, and a little water.

Now, heat oil in a non-stick pan, add the *dabeli* masala mixture, and stir well. Ensure the flame is kept at medium.

Once the masala is cooked, mash the boiled potatoes and add them to the pan, mixing everything well. Then, add salt to taste.

After cooking for a short while, transfer the mixture to a plate and let it cool down.

Add coriander, coconut, and pomegranate seeds on top and mix well.

For the next step, take a *pav* and slice it in such a way that it remains attached at one side (like a hinge). Apply garlic chutney and sweet chutney to the cut edges of the pav using a spoon.

Fill with the potato mixture, then top with spicy peanuts and onions.

Heat a tawa (griddle), then toast the pav on both sides using oil or ghee, pressing down gently while cooking.

Prepare all the pav in this manner and serve them as a morning or evening snack.

Your Gujarati special street food, Dabeli, is ready.

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