Dabeli Masala

Serves 4

15 mins

30 Kcal

The fragrant and flavourful Dabeli Masala spice mix is essentially at the heart of the much-loved street food, Dabeli. Dabeli originated in the Indian state of Gujarat and is spiced potato filling served in a pav or bread roll. The unique Dabeli masala is crucial in giving it a taste of its kind. This spice blend is a harmonious mix of various aromatic spices that create a rich, savoury, tangy, and slightly spicy flavour profile. In most Dabeli masala, roasted cumin powder, coriander powder, red chilli powder, garam masala, dry mango powder, cinnamon, cloves, and sometimes a pinch of nutmeg or black salt will be used. These all add to a different flavour layer. The earthiness is provided by the cumin, freshness by coriander, and amchur adds sourness that balances the richness of the potatoes. Fresh Dabeli masala can be made home by roasting and grinding the spices or pre-made and purchased from stores. While making masala at home, spices are toasted carefully to let out the essential oils in them, enhancing the aromatic character of the mix. The fresh ground Dabeli masala is mixed with mashed potatoes and other components such as grated onions, garlic, chopped green chillies, and fresh coriander. A touch of tamarind or date chutney is added to bring sweetness and a tang. Once the spiced potato filling is ready, it is stuffed into pav (buns), usually garnished with pomegranate seeds, roasted peanuts, and fresh cilantro.

Ingredients required for Dabeli Masala

1 dry red chilli
1/2 tsp coriander powder
1/2 inch cinnamon
1/2 tsp cumin seeds
2-3 clove

Cooking steps for Dabeli Masala

1
Dabeli Masala is the aromatic heart of street-style Dabeli, and making it at home is a game-changer.
2
Start the recipe of dabeli masala by gathering your spice all-stars: 1 dried red chili, 1/2 teaspoon cumin seeds, 2-3 cloves, a 1/2-inch cinnamon stick, and 1 teaspoon coriander seeds.
3
Toast these spices in a dry skillet over medium heat until they release their warm, nutty aroma—about 2-3 minutes.
4
Be vigilant; spices can go from perfectly roasted to burnt in no time.
5
Once toasted, transfer them to a plate and let them cool completely for easy grinding.
6
After cooling, blitz the spices in a grinder into a fine, smooth powder.
7
If using pre-ground coriander, skip roasting and mix it in after grinding the rest.
8
Store this versatile masala in an airtight container to lock in its aromatic goodness.
9
Use immediately for your Dabeli or sprinkle it into veggie curries, rice, or even roasted snacks.
10
This recipe of Dabeli Masala elevates your dishes to restaurant-quality, adding a punch of authentic flavor with every pinch.

Shop Ingredients

Cinnamon (1/2 inch)

Coriander Powder (1/2 Tsp)

Cumin Seeds (1/2 Tsp)

244

116

170

209

Clove (2-3)

118

100

101

202

180

Dry Red Chilli (1)

121

217

199

FAQs

What is Dabeli Masala?

Dabeli Masala's primary purpose is to flavour the filling for the popular Indian street food, Dabeli. It can be mixed with mashed potatoes and form spicy, tangy, and aromatic stuffing, served in a pav or bread roll, sprinkled on other snacks, such as puffed rice, or used to season curries and vegetables. Some people even use it in sandwich spreads or to season roasted nuts for a quick snack.

Can Dabeli Masala be prepared at home?

Yes, you can easily make Dabeli Masala at home with simple spices. Common ingredients are roasted cumin, coriander powder, red chilli powder, dry mango powder (amchur), cinnamon, cloves, and black salt. Mix the spice powder in a pan, lightly toast until fragrant, and grind into a fine powder. You can adjust the spice level/tanginess according to your preference. Homemade Dabeli Masala is fresh and personalised compared to the bought ones in the market.

How long can I store Dabeli Masala?

Dabeli masala should be stored in an airtight container in a cool, dry place for several weeks. To preserve the freshness of the flavour, it must be kept away from moisture and the direct sun. Refrigerating can extend its shelf life much longer than usual; however, only a few may have to refrigerate the masala, given that they have made many of them. Always use a dry spoon to scoop the masala to avoid contamination; it will be aromatic and flavourful for a reasonable amount of time.