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Showing posts with label CHAAT RECIPES. Show all posts
Showing posts with label CHAAT RECIPES. Show all posts

March 29, 2024

Masala Puri Recipe | Bangalore Style Masala puri Chaat

 Masala puri recipe

Masala puri is one of the most popular chaat recipes in Bangalore. Being in Bengaluru for the past 20 years, I have tasted this masala puri in many street side chaat shops. It has a special flavour and taste. We all love it.

Recently when my daughter was asking me to make masala puri at home, I tried to recreate the chaat shop style version after watching many YouTube videos. Actually there are two versions of Bangalore masala puri recipe.

Today I have shared the version which was close to the ones I tasted in chaat shops. Friends, do try this recipe and let me know your feedback.  

masala puri recipe

Masala puri recipe | Bangalore chaat shop style masala puri

Masala puri recipe | Bangalore chaat shop style masalapuri

Masala puri recipe | Bangalore chaat shop style masala puri for evening snacks

Cuisine: Karnataka
Category: Snacks
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Dried green peas - 1/2 cup
  • Potato - 1
  • Water and salt - as needed
To grind
  • Cinnamon - 2 inch piece
  • Cloves - 3
  • Ginger - 1 inch
  • Garlic - 10 cloves
  • Cardamom - 1
  • Tamarind – Gooseberry size
  • Big onion – 2
  • Jaggery - 1 tsp
  • Pepper corns – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Byadgi Red chilli – 4 to 6
  • Mint leaves - a handful
  • Coriander leaves - fistful
  • Roasted gram dal / Daliya / Pottukadalai - 1/4 cup
  • Water and salt - to grind
To make masalapuri
  • Readymade puri - 15
  • Big onion - 1 (chopped)
  • Carrot - 1 (grated)
  • Coriander leaves - Few
  • Bhujia /Sev / Omapodi - to garnish on top
  • Sweet chutney - optional
  • Chaat masala - a pinch
  • Roasted jeera powder - a pinch
  1. Wash and soak dried peas overnight. Pressure cook adding peeled potato, water, salt for 2 whistles in low flame.
  2. Open the cooker. Drain the excess water and mash the potato.
  3. Grind all the ingredients given under “to grind”. Add to the peas water.
  4. Boil for few minutes till flavourful. Gravy will thicken slightly. Switch off the flame.
  5. To make masala puri, arrange the fried puri in a plate. Crush it coarsely.
  6. Top it with cooked peas, gravy, chopped onion, grated carrot, coriander leaves, sweet chutney, a pinch of chaat masala, cumin powder.
  7. Finally garnish with bhujia/ Sev. Serve immediately, enjoy !
  • Wash and soak dried peas overnight. The next day drain the soaked water. Take the soaked peas in a pressure cooker base. Add required water, salt and peeled potato. Pressure cook in low flame for two whistles.

  • Open the cooker and drain the cooked water in a bowl. Reserve it. Mash the potato and add to the cooked peas. Mix well and set aside.
  • masala puri recipe
  • masala puri recipe
  • Grind all the ingredients given under “ to grind” to a smooth paste. Add to the peas cooked water, mix well. Add more water and salt if needed.
  • masala puri recipe

  • Boil the gravy for 10 minutes till you get nice aroma and thickness. Switch off the flame and set aside.
  • masala puri recipe
  • Deep fry readymade puri and set aside. 
  • masala puri recipe 
  • To make masala puri, take a plate. Arrange the fried puri. Crush it coarsely. Add the cooked peas, required gravy, sweet chutney, a pinch of chaat masala, a pinch of jeera powder, chopped onion, tomato, coriander leaves. Finally garnish with sev. Serve immediately. Enjoy.
  • masala puri recipe
  • masala puri recipe


  • Adjust the quantity of spice powders as per your taste.
  • You can skip potato but it gives a thickness to the gravy.
  • Do not forget to use mint leaves as it gives a nice flavor.
  • Addition of Sweet chutney is optional. But I used it as my daughter loves that way.

Try this Bangalore style Masala puri chaat and enjoy !

Masala puri chaat recipe

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April 7, 2021

Street Style Gobi Manchurian Recipe – Dry Gobi Manchurian Street Style

Street style Gobi Manchurian

Street style Gobi manchurian recipe was in my try list for long time. In Bangalore, Raja Gobi is getting popular nowadays. Though I haven’t got a chance to taste it, I have seen its making in many Instagram videos. Nearby my house, there is a big market where you can find some carts in road side selling hot and colorful Gobi manchurian in the evening. You can see a crowd of people in the evenings surrounding the cart to enjoy this delicious Gobi manchurian.

I have always wondered what is the difference between street style Gobi manchurian and the ones served in hotels. Once I had a chance to watch the cart vendor making it. He fried Gobi pieces using a readymade Gobi 65 masala powder adding red food color to give the bright look. Once deep fried, it is removed and kept in a big colander. Whenever people asks for a plate of Gobi manchurian, he makes it hot by sauting onion, capsicum, green chilli, ginger, garlic adding soya sauce, chilli sauce, vinegar, ajino motto ( Chinese salt) and tomato ketchup in a very high flame, add little water to bring the saucy consistency and finally adds the deep fried cauliflower pieces. Tosses it quickly in high flame and transfer to a plate garnishing with spring onion or coriander leaves. He did not add corn flour slurry in the sauce mix. So it looks semi dry.  

I found the major difference between the restaurant style and street style Gobi manchurian is the texture. Restaurant style gobi manchurian looks saucy and creamy with a wet texture whereas the street style ones look somewhat dry with a coating of shiny sauce mixture.

Myself and Raksha loves the street style ones more than home style or restaurant style Gobi manchurian. So I tried it recently for Raksha’s birthday. I also referred few YouTube channels for the recipe. It came out so well. We loved it. Friends, do try this street style dry Gobi manchurian at home. You will also love it like us.

Street style dry gobi manchurian

Street Style Gobi Manchurian Recipe

Street Style Gobi Manchurian Recipe

Street Style Gobi Manchurian Recipe - Yummy starter / snack recipe !

Cuisine: Indian
Category: Snacks
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

For Cauliflower fry/ Gobi 65
  • Cauliflower - 1 Medium sized / 25 florets
  • Maida / All purpose flour - 3 tbsp
  • Corn flour or rice flour - 6 tbsp
  • Kashmiri Red chilli powder - 1 tsp
  • Pepper powder - 1/4 tsp
  • Red food color – a pinch (optional)
  • Salt - as needed
  • Water – few tbsp
For Gobi manchurian sauce mixture
  • Cooking oil - 3 tbsp
  • Garlic - 2 tbsp (finely chopped)
  • Ginger - 1 tbsp (finely chopped)
  • Green chilli or green chilli sauce – 1/2 tsp
  • Big onion - 1 (finely chopped)
  • Spring onion - 2 tbsp (-do-)
  • Capsicum – 2 tbsp (-do-)
  • Red chilli sauce - 1 tbsp
  • Tomato ketchup - 2 tbsp
  • Soya sauce - 1/2 tsp
  • Salt - as needed
  • White vinegar - 1 tsp
  • Water - 1/4 cup
  • Coriander leaves - to garnish
  1. Parboil small size cauliflower florets for 5 minutes.
  2. Drain and remove in a plate. Add maida, corn flour, red chilli powder, pepper powder and salt. Mix well.
  3. Sprinkle little water and make a coating. Heat oil and deep fry in batches.
  4. Drain in a tissue paper. Set aside.
  5. Heat oil in a kadai. Saute garlic, ginger, onion, capsicum, onion and green chilli in high flame for a minute.
  6. Add salt, red chilli sauce, tomato ketchup and soya sauce. Mix quickly.
  7. Add little water and bring to boil. Add fried gobi pieces and mix well to coat the sauce.
  8. Serve hot immediately for best taste.
  • Parboil small size cauliflower florets in a bowl full of hot water. Drain the water and keep it aside.
  • Street style gobi manchurian
  • Take the parboiled cauliflower in a wide bowl. Add maida, corn flour, red chilli powder, pepper powder and salt. Sprinkle little water to coat the gobi pieces. Alternately you can make in bajji batter consistency by mixing the flour, red chilli powder, pepper powder, salt and then dip the gobi pieces.
  • Street style gobi manchurian
  • Heat oil to deep fry.  Add the cauliflower pieces and deep fry in batches. Fry till bubbles reduce. Remove and drain in a tissue paper.

  • Heat oil in a kadai and when it gets heated, add the finely chopped garlic, ginger, green chilli, onion, capsicum and spring onion. Saute in high flame for few minutes. 
    • Street style gobi manchurian
  • Now add the chilli sauce, tomato ketchup, soya sauce, salt , vinegar along with 1/4 cup of water. Mix well. Let the gravy boil for a minute in low flame.
  • Street style gobi manchurian
  • Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !
  • Street style gobi manchurian


  • For street style Gobi manchurian, you don’t need to add corn flour slurry/ paste to get the saucy texture.
  • Adding more sauce and ketchup is the key here.
  • Also while frying Gobi pieces, make sure you fry them in medium flame to get crispness and color. Frying in high flame makes the gobi dark brown in color.

  Try this street style Gobi manchurian at home and enjoy !

How to make Street style gobi manchurian

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February 15, 2021

Churumuri recipe | Mangalore Style Churumuri - Masala Mandakki Recipe

churumuri recipe

I came across this Mangalore style Churumuri recipe in a YouTube video when I was looking for puffed rice snacks for our weekend evening. Puffed rice is known as Mandakki in Kannada/Karnataka and Kurlari in Mangalore. Churumuri is a popular street food in Mysore, Mangalore Karnataka. This recipe is more like Tamil nadu beach style kara pori recipe with puffed rice mixed with vegetables like carrot, onion, raw mango, tomato, coriander leaves spiced with chilli powder and salt. Its a simple snack recipe but tastes amazing. Usually plain sev and Congress Kadalae / spicy masala peanuts is added to churumuri. But I used roasted peanuts and corn flakes mixture.

During mango season, finely chopped raw mango pieces are used. For variations, you can add some chat masala too.

Friends, do try this easy and yummy Mangalore style churumuri recipe. Enjoy your teatime with this low calorie snack.

churumuri recipe

Churumuri recipe - Mangalore style churumuri recipe

Churumuri recipe - Mangalore style churumuri recipe

Churumuri recipe - Mangalore style churumuri recipe for teatime snacks

Cuisine: Karnataka
Category: Snacks
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Puffed rice – 2 to 3 cups (Use fresh and crispy puffed rice)
  • Tomato – 1(finely chopped)
  • Big onion – 1 (finely chopped)
  • Coriander leaves - 2 tbsp
  • Carrot – 1 (Grated)
  • Raw mango – 2 tbsp (chopped finely)
  • Red chilli powder – 1 to 2 tsp (adjust)
  • Salt - 1/4 tsp
  • Coconut oil – 1 tbsp
  • Chat masala – 1/2 tsp (optional)
  • Lemon juice - few drops (optional)
  • Roasted peanuts or Congress Kadale/ spicy peanuts – 1/4 cup
  • Corn flakes mixture or Plain sev – 1/2 cup
  1. Wash and chop onion, tomato, coriander leaves finely.
  2. Wash and grate carrot. In a wide bowl, mix all the veggies.
  3. Add red chilli powder, salt, lemon juice and coconut oil.
  4. Lastly add the puffed rice, roasted peanuts and plain sev/corn flakes.
  5. Mix quickly and serve immediately.

  • Wash and chop onion, tomato, coriander leaves finely. Grate carrot and set aside. If the puffed rice is soggy, first roast the puffed rice in a hot kadai till crispy or microwave in high power for one minute. Roast peanuts in a hot kadai till skin crackles OR microwave in high power for 2 minutes. Keep everything ready and set aside.

  • In a wide bowl, take the finely chopped onion, tomato, grated carrot, coriander leaves, lemon juice, red chilli powder, salt and coconut oil. Mix well.
  • churumuri recipe
  • Lastly add crispy puffed rice ( I used 3 cups), roasted peanuts or Congress Kadale / spicy masala peanuts, plain sev or corn flakes ( I used corn flakes mixture). Mix quickly and serve immediately.
  • churumuri recipe
  • Puffed rice turns soggy soon after mixing. So serve immediately. If you want crispy churumuri, add 3 cups of puffed rice. But add more red chilli powder if you it spicy.churumuri recipe
  • Enjoy with tea/ coffee !


  • Adjust the quantity of chilli powder as per you taste.
  • You can add more or less onion, tomato, carrot based on your need.
  • Always add puffed rice at the end as it gives you crispy churumuri.

Try this easy, yummy Mangalore style churumuri recipe and enjoy !


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November 6, 2019

Boiled Peanut Chaat Recipe / Peanut Masala Chaat Recipe

Recently I tasted boiled peanut chaat as a starter in a lunch buffet. We loved it very much. So I tried at home when my neighbor gave me a bag full of raw groundnuts from her own farm. As the groundnuts were fresh, I pressure cooked it and made this chaat. You can also use roasted peanuts instead. It gives an additional crunchy taste. Raksha loved it very much. I am sure your kids will love it too. You can make it for their snacks box, after school evening snacks or for birthday party too.  Its a quick and simple recipe. All you have to do is just chop the vegetables, mix boiled or roasted peanuts and serve ! Lets see how to make this easy, yummy peanut chaat recipe with step by step pictures and video.

Video: Boiled Peanut Chaat Recipe

  Easy, kids friendly peanut chaat recipe

Boiled peanut chaat recipe

Boiled peanut chaat recipe

Boiled peanut chaat recipe with cooked peanuts, onion, carrot, tomato and spice powders

Cuisine: Indian
Category: Chaat recipe
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup = 250ml
  • Boiled peanuts or roasted peanuts - 1 cup
  • Big onion - 1 (small sized, finely chopped)
  • Bangalore tomato - 1 (small sized, finely chopped)
  • Carrot - 1 (grated)
  • Coriander leaves - 2 tbsp (finely chopped)
  • Lemon juice - few drops
  • Chaat masala - 1/4 tsp to 1/2 tsp
  • Red chilli powder - 1/4 tsp to 1/2 tsp
  • Cumin powder - 1/4 tsp
  • Salt - as needed
  • Sugar - 1/4 tsp
  • Sev / Bhujia / Omapodi – to sprinkle / garnish
  1. Wash and cut the vegetables finely.
  2. Wash and soak raw peanuts in water for 30 minutes.
  3. Pressure cook peanuts in enough water and salt in very low flame for one whistle.
  4. Remove and drain the excess water.
  5. Take the boiled peanuts in a bowl. Add onion, tomato, carrot and coriander leaves.
  6. Mix chaat masala, spice powders, salt and sugar. Sprinkle lemon juice and mix well.
  7. Lastly garnish with sev / omapodi and serve immediately for best taste !
  • Wash and chop onion, tomato, coriander leaves finely. Wash and peel the carrot skin. Grate it and set aside.

  • Wash and soak the raw peanuts in water for one hour. Pressure cook it adding sufficient water and required salt. Cook in low flame for one whistle.  

  • Remove after the steam is released. Drain the excess water. Set aside.

  • In a wide bowl, take the boiled peanuts, finely chopped onion, tomato, coriander leaves and grated carrot. Add salt, chilli powder, chaat masala, cumin powder, salt and sugar. You can also add a pinch of black salt if you like. 

  • Lastly add lemon juice and mix well. Garnish with sev / omapodi and serve immediately for best taste.
  • Enjoy !


  • Adjust the quantity of chilli powder and chaat masala as per your taste.
  • You can use roasted peanuts with skin instead of boiled peanuts.
  • Lemon juice is optional but it adds a nice taste.
  • For variations, you can add pomegranate, grated coconut and boiled sweet corn kernels. 

Easy, yummy boiled peanut chaat is ready to enjoy ! Just dig in !!
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January 3, 2018

Green Chutney For Chaat Using Preethi Turbo Chop

Green chutney for chaats

Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.
Preethi turbo chop


Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.



Preethi turbo chop


Washable and food grade Lid
Transparent, food grade Bowl with measurements
One Sharp blade
A Motor unit
Plug and instruction manual.

  • Powerful Motor
    It has 450 Watts powerful motor in this category
  • One Touch Operation
    It does operations like Chopping, Puree, and Grinding in less than a minute
  • Quality
    The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance
    It is a food grade material
    Blade is a stainless steel material for longer life
  • Reliability
    Easy View - Transparent bowl enables us to have complete control over chopping process
    1 Year Warranty
    Life Long Free Service
Model No. : Turbo Chop
  • Voltage: 230V AC 50 Hz
  • Power Consumption: 450 Watt
  • Capacity: 0.7 Ltr Bowl
  • Warranty: 1 Year



  • Preethi turbo chop looks small & handy. So it occupies less space in kitchen counter.
  • Chops the vegetables very finely in less than a minute.
  • Chops the nuts & dry fruits too.
  • It works really great if you want to grind masala to a coarse paste.
  • Perfect for making salsa.
  • You should do it only in batches if you are chopping in large quantity.
  • For smooth paste, it takes more than a minute to grind. At that time, the motor body gets heated slightly.
  • It would have been better if the product has a wiper/whipping blade for whipping curd & milkshakes.
In the picture below, you can find finely chopped onion, tomato and boiled kabuli chana paste for making chana masala.

Preethi turbo chop

Green chutney for Chaat

Green chutney for Chaat How to make green chutney for chaat
Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes

1 cup - 250ml
  • Coriander leaves - 1/2 cup
  • Mint leaves - 1/4 cup
  • Green chilli - 2 nos
  • Lemon juice - 1 tsp
  • Sugar - 1/4 tsp
  • Cumin powder - 1/4 tsp
  • Garlic cloves - 2 nos
  • Ginger - Very small piece ( Quarter inch)
  • Salt - as needed
  1. Wash & Chop coriander leaves & mint leaves roughly.
  2. In the Preethi turbo chop, take all the ingredients given above.
  3. Grind to a smooth paste adding required water.
  4. You should wipe the sides and grind at regular intervals to make a smooth paste.
  5. Remove in a bowl. Dilute with little water while making chats.
  6. Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.
  • Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.)

  • Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed.

  • After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time.  You can dilute the chutney adding little water while adding in chaats.

  • Stays good for a week to 10 days in refrigerator.Enjoy !

 Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.

Green chutney for chaat

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August 14, 2015

Dabeli Recipe | Kacchi Dabeli | Gujarati Snack Recipes

Dabeli recipe
Dabeli or Kutchi dabeli or Kacchi dabeli is  one of the most popular snack recipes of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with dabeli masala powder, and putting the mixture between pav (burger bun) greased with chutneys made from tamarind, dates, garlic, red chillies, etc. It is garnished with pomegranate and roasted peanuts ( Source: Wikipedia).
Dabeli is also a very popular street food of Mumbai, Maharashtra. I had some burger buns lying in my pantry for long time. Actually I bought them to make Aloo tikki burger but I couldn’t do it. So I was looking for some recipes that uses burger buns to finish them off. I came across this most popular Street food Dabeli recipe in this blog. She had explained it so well including the making of dabeli masala powder recipe, Red chutney/lasun chutney (Garlic chutney) and potato masala with stepwise pictures. 
Luckily I had all the ingredients available in hand. I just followed her recipe to the T and made tamarind chutney alone on my own as it was missing in her post. I made it for our dinner yesterday & It was awesome. Though it’s a time consuming process, I was happy and satisfied that I tried a good chaat recipe after a long time. Lets see how to make this popular Kacchi dabeli recipe at home !
Check out my Mumbai Pav Sandwich 

Dabeli masala powder

Dabeli Recipe/Kacchi dabeli

Dabeli Recipe/Kacchi dabeli Dabeli/Kacchi dabeli recipe - Most popular Gujarati snack using burger buns. 
Cuisine: North Indian
Category: Chaat Recipes
Serves: 3
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes


  • Burger buns or Pav buns - 6 nos
For potato masala
  • Boiled potatoes - 2 nos ( big)
  • Big onion - 1 no
  • Tomato - 1 no
  • **Dabeli masala powder - 1 tbsp
  • Coriander leaves - to garnish
  • Salt & water - as needed
  • Lemon juice - few drops
  • Grated coconut – 2 tbsp ( to garnish)
Dabeli masala powder
  • Dhania/Coriander seeds - 2 tbsp
  • Cumin seeds/Jeera - 1 tbsp
  • Red chillies - 4 nos
  • Cloves - 4 nos
  • Cinnamon - 2 inch
For peanut mix
  • Roasted peanuts - 1/2 cup
  • Red chilli powder - 1 tsp
  • Asafetida/Hing - a big pinch
  • Salt - as needed
For red chutney/Garlic chutney
  • Garlic - 15 cloves
  • Red chillies - 4 nos ( soak in water
  • Lemon juice - as needed
  • Water - little
  • Salt - as required
For Sweet chutney/Tamarind chutney
  • Tamarind - Big gooseberry size
  • Dates - 4 nos
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt - as needed
  • Water - little
To garnish
  • Pomegranate seeds - a handful
  • Sev/Omapodi - as needed
  • Soak the red chillies in little water for grinding red chutney. Soak tamarind and dates together in some water for sweet chutney. Wash and pressure cook the potatoes. In the mean time, dry roast all the ingredients given under “Dabeli masala powder”. Roast them until you get a nice aroma of dhania and other spices. Grind them to a powder & keep apart.
Dabeli masala powder
  • Roast the peanuts, remove the skin. Heat little oil and add the roasted peanuts. Add red chilli powder, hing and salt (I roasted my peanuts in microwave for 3 minutes in high power(800W) and proceeded in the kadai).
  • Chop onion and tomato. Heat oil in a kadai and add the onions.Saute until transparent. Then add tomatoes and saute until it becomes mushy. Add the dabeli masala powder, salt and turmeric powder. Saute them and lastly add the mashed potatoes. Mix well and add little water if you feel the mixture is too dry. Let it become a dough like thing. Sprinkle some lemon juice and garnish with coriander leaves. Remove them in a plate. Add some grated coconut over the potato masala and sprinkle some pomegranate seeds & roasted peanut mix.
Dabeli recipe
Dabeli recipe
Dabeli recipe

  • Now make the red chutney by grinding garlic, soaked red chillies, salt & lemon juice. Grind it to a smooth paste adding little water. Remove in a bowl.
Garlic chutney
  • Grind the soaked dates, tamarind along with red chilli powder, cumin powder and salt to a smooth paste. Remove in a bowl.
Sweet chutney
  • Take a burger bun or pav bun and slit into two. Toast them in a tawa adding butter or oil. Apply garlic chutney on one side and sweet chutney on the other side. Spread the potato masala over the sweet chutney. Garnish with roasted peanuts, pomegranate seeds and sev. Close the bun and serve ! Enjoy !
Dabeli recipe
Dabeli recipe


  • Add more red chillies to garlic chutney if you want spicy ones.
  • Adjust the quantity of chilli powder, dates & tamarind as per your taste. Add more dates if you want sweet taste.
  • Do not skip pomegranate seeds. It gives a crunchy taste while eating.

Try this popular street food at home and enjoy !

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