India's love affair with dabeli is an emotion that permeates the streets of many states. It's a passion that transcends age, gender, and social boundaries, uniting the nation in a collective craving. Dabeli originated in the state of Gujarat and later made its way to Maharashtra. The exact origin of dabeli is attributed to a street food vendor named Keshavji Gabha Chudasama – or Kesha Malam – who introduced the dish in the late 1960s in Mandvi, Kutch, Gujarat.
Chudasama was a resident of Mandvi in Kutch, Gujarat, and he invented dabeli as a way to provide a unique and tasty snack to his customers. He combined various flavours and ingredients to create a filling made with mashed potatoes, spices, and other flavorful components.
The term "dabeli" originates from Gujarati and means pressed. This name was given to the snack because the pav (bread) used in dabeli is pressed and cooked on a tawa after it is stuffed with the flavourful potato filling. The pressing process allows the flavours to meld together and the bread to become crispy.
Dabeli gained immense popularity in Gujarat and eventually made its way to other parts of India, including Maharashtra. It became a beloved street food across these regions and acquired slight variations in its preparation and flavours to cater to local tastes. It's a reminder that in a nation as diverse as India, the love for food knows no boundaries, transcending cultures and unifying everyone in the delight of a single, delectable bite.
Video Credits: Kabita's Kitchen/YouTube
Ingredients:
- 4 pavs
- 2 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1/4 cup roasted peanuts, coarsely crushed
- 2 tablespoons dabeli masala
- 2 tablespoons tamarind chutney
- 2 tablespoons garlic chutney
- 2 tablespoons oil
- Salt to taste
- Butter for toasting the pavs
- Sev for garnish
- Fresh coriander leaves, finely chopped for garnish
- Pomegranate seeds for garnish (optional)
Method:
- Heat oil in a pan and add the chopped onions. Saute until they turn translucent.
- Add the mashed potatoes, dabeli masala, and salt to the pan. Mix well and cook for a few minutes until the flavours combine.
- Cut the pavs horizontally into half and toast them on a griddle with a little butter until they turn crispy and golden brown.
- Spread a teaspoon of tamarind chutney on one side of the pav and garlic chutney on the other side.
- Place a spoonful of the potato filling on one side of the pav. Sprinkle some crushed peanuts on top.
- Close the pav and press it gently, ensuring that the filling is evenly distributed.
- Heat a griddle or tawa and place the stuffed pav on it. Press it down with a spatula and cook for a minute on each side until the pav is nicely toasted.
- Remove from heat and garnish with sev, chopped coriander leaves, and pomegranate seeds (if using).
- Serve hot and enjoy the delicious dabeli!