Street Food
Jain Dabeli
The Quirky Foodster Team
Ingredients
- 4 raw green bananas, boiled whole until tender and peeled
- 2 tbsp oil
- 1 tbsp dabeli masala (or 1/2 tsp each cumin powder, coriander powder, chilli powder and garam masala)
- 2 tbsp tamarind pulp
- 2 tbsp jaggery, grated
- Salt, to taste
- 4 soft dinner buns (pav), sliced almost in half
- 2 tbsp butter, for toasting
- 3 tbsp pomegranate seeds
- 3 tbsp roasted peanuts, roughly crushed
- 40 g (2/3 cup) fine sev
- 10 g (2 tbsp) fresh coriander, chopped
- Green chutney (see Jain Sev Puri recipe), for spreading
- Tamarind chutney (see Jain Sev Puri recipe), for spreading
Method
- Mash the boiled, peeled bananas until smooth.
- Heat the oil in a wide pan, add the dabeli masala, and stir for 30 seconds until fragrant.
- Add the mashed banana, tamarind pulp, jaggery and salt, and cook over low-medium heat, stirring, for 8-10 minutes until thick, glossy and well combined. Set aside to cool slightly.
- Spread a thin layer of green chutney on one cut side of each pav and tamarind chutney on the other.
- Fill each pav generously with the banana mixture, then press the pav closed and lightly compress.
- Toast the stuffed buns on a hot griddle with a little butter for 1-2 minutes per side until golden and slightly crisp.
- Roll or dip the exposed filling edges in sev, then top with pomegranate seeds, crushed peanuts and fresh coriander before serving hot.
Introduction: Dabeli is a spiced, stuffed bun snack that originated in the Kutch region of Gujarat and is usually made with
a mashed potato filling. The Jain version swaps the potato for mashed raw banana, which takes on the
same soft, starchy texture and readily absorbs the sweet-tangy dabeli masala, pomegranate and peanuts
that define the dish.
Cultural Background: Dabeli is a spiced, stuffed bun snack that originated in the Kutch region of Gujarat and is usually made with
a mashed potato filling. The Jain version swaps the potato for mashed raw banana, which takes on the
same soft, starchy texture and readily absorbs the sweet-tangy dabeli masala, pomegranate and peanuts
that define the dish.
Tips: Boil the raw bananas whole, in their skins, for the best texture — peeled and cut pieces can turn watery. Toast the buns just before serving so they stay crisp on the outside and warm inside.
Variations: Add a spoonful of extra chutney inside the bun for a juicier bite. Serve open-faced, piled high with toppings, for an easier-to-eat party version.
Storage: The banana filling keeps in an airtight container in the fridge for up to 2 days; assemble fresh buns just
before serving.
Reheating: Reheat the filling gently in a pan over low heat for 3-4 minutes before assembling; assembled buns are best
eaten fresh.
Nutrition (approximate, per serving)
Approx. 320 kcal, 7g protein, 11g fat, 50g carbohydrate, 5g fibre per serving.
Vegetarian / Vegan
Vegetarian as written; use oil instead of butter for toasting to make vegan.
FAQs:
Q: Why raw banana instead of potato?
A: Raw (green) banana mashes to a similarly soft, starchy texture and is not a root or underground vegetable, making it suitable for a Jain-appropriate filling.
Q: Can I make dabeli masala at home?
A: Yes — a simple blend of roasted cumin, coriander, dried chilli, cinnamon and clove ground together approximates the flavour if a pre-made mix isn't available.
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