Dabeli Masala

This homemade dabeli masala powder is a must have for homemade dabelis, a popular Gujarati street food snack also known as Kutchi Dabeli. You just need whole spices and a spice grinder.

Dabeli is a popular Indian street food originating from the vibrant state of Gujarat. It consists of a spicy and tangy mashed potato filling sandwiched between pav buns (bread rolls) and garnished with various Dabeli chutneys, sev (crunchy chickpea flour noodles), pomegranate seeds and masala peanuts.

The mashed potatoes filling is flavoured with a robust dabeli masala made with roasted whole spices.

This is a roasted spice mix for double roti (a name given to bread or dinner rolls in India and Pakistan).

Authentic dabeli masala are manufactured and packed in major cities such as Bhuj and Mandvi of Kutch, Gujarat a state of western India. They are typically coarse in texture and available in blocks.

In this block, the dry ground powder is mixed with thick tamarind pulp and sugar for freshness and for a longer shelf life. Brands such as Keshavji Gabha Chudasama and Chandubhai Kutch Dabeli Masala, a resident of Mandvi, are distributed all over India and around the world. 

A friend of my Mum's had settled in Kutch in the late 80's. She always brought Dabeli No Masalo for us whenever mum visited India. My Mum noted down the ingredients from the packet and made her own dabeli masala based on that.

Major Indian masala brands such as MDH, Everest, Badshah also sell readymade Dabeli Masala in a fine texture. We prefer a coarse texture and prefer to make our own homemade version. 

How to make Kacchi Dabeli Masala

First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chillies and bay leaves in a pan for a minute or so on medium flame, transfer it to a plate and allow it to cool down.

You should be able to smell the aroma of the whole spices. Keep the heat low to prevent burning and the spices becoming bitter.

Add all the roasted ingredients into the dry grinder bowl and blend until you achieve a coarse powder. You do not need to grind down to a fine powder.

Add in red chili powder, amchur, mace powder and mix well.

Kutchi Dabeli Masala is ready to be be stored away or used in your dabeli recipe.

Storage

You can store it into an airtight container or jar and keep it in a cool place. This spice mix will last you years and you can use it whenever you need it.

You can get away with using it in replacement of garam masala in recipes if you find that you have too much.

Other Masala Powder Recipe

Indian Curry Powder

Madras Curry Powder

Gujarati Chai Masala Recipe

Badam Milk Powder

Goda Masala

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

• Instagram
• Facebook
• Pinterest
• YouTube

Dabeli Masala Recipe (Kutchi Masala)

Print Recipe Pin Recipe

This homemade dabeli masala powder is a must have for homemade dabelis, a popular Gujarati street food snack also known as Kutchi Dabeli.

Course Spices

Cuisine Gujarati, Indian

Prep Time 2 minutes mins

Cook Time 3 minutes mins

Total Time 5 minutes mins

Servings 6 servings

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Equipment

• 1 pan
• 1 Grinder

Ingredients

Whole Spices

• 1 tablespoon Cloves
• 1 tablespoon Cinnamon stick
• 1 tablespoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 tablespoon Whole black pepper
• 4 tablespoon Whole coriander seeds
• 4 Dried red chilies for spicy dabeli masala add extra red chillies
• 2 Star anise
• 2 Dried bay leaf
• 2 Black cardamom

Spice Powders

• 3 tablespoon Red chilli powder I used Kashmiri for colour without extra spice
• 1 tablespoon Dry mango powder aka amchoor powder
• ½ teaspoon Mace powder aka javitri powder

Instructions

Cook ModePrevent your screen from going dark

• First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chillies and bay leaves in a pan for a minute or so on medium flame, transfer it to a plate and allow it to cool down.
• You should be able to smell the aroma of the whole spices. Keep the heat low to prevent burning and the spices becoming bitter.
• Add all the roasted ingredients into the dry grinder bowl and blend until you achieve a coarse powder. You do not need to grind down to a fine powder.
• Add in red chili powder, amchur, mace powder and mix well.
• Kutchi Dabeli Masala is ready to be be stored away or used in your dabeli recipe.

Video

Notes

Use in this authentic gujarati dabeli recipe along with masala peanuts. 

Nutrition

Serving: 1serving | Calories: 56kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 74mg | Potassium: 287mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1503IU | Vitamin C: 44mg | Calcium: 84mg | Iron: 3mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Share on Facebook Pin This Recipe

Note:- This post was originally posted on July 17th 2012 but I have updated the post since with helpful content.