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| Alternative names | Kutchi Dabeli, Double Roti |
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| Type | Chaat |
| Place of origin | India |
| Region or state | Mandvi,Kutch |
| Created by | said to have been created by Mohan Bavaji and it's been popular by Keshavji Gabha Chudasama (Kesha Malam roti vara) |
| Serving temperature | Normal Temperature |
| Main ingredients | Potatoes,masala, pav (burger bun),pomegranate,peanuts |
| This article is part of the series on |
| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
Dabeli,kutchi dabeli ordouble roti (Gujarati:દાબેલી, કચ્છી દાબેલી,Devanagari: दाबेली, कच्छी दाबेली), is a popularsnack food ofIndia, originating in theMandvi,Kutch region. It is a spicy yet sweet snack made by mixing boiled potatoes with a special dabelimasala, putting the mixture in aladi pav (similar to aburger bun), and serving it withchutneys made from tamarind, date, garlic, red chilies and other ingredients. It is garnished with pomegranate and roasted peanuts.
Dabeli literally means "pressed" inGujarati language.[1] The dish is said to have been created by Keshavji Gabha Chudasama (also known as Kesha Malam), a resident of Mandvi, Kutch, in the 1960s. When he started business he sold dabeli at the price of oneanna or sixpaisa. His shop is still there in Mandvi, run by a later generation of his family.[2] Today, dabeli masala made in the Kutch region are said to be most authentic.[3]Bhuj andNakhatrana towns of Kutch are also known for authentic dabeli apart from Mandvi.[4]
Dabeli today is eaten not only inKutch andGujarat but also certain part ofMaharashtra'sSangli,Mumbai,Pune,Kolhapur also parts ofTelangana,Karnataka,Rajasthan and other Indian states.[citation needed] Also in Toronto.
