Can I use pre-ground spices instead of whole spices?

While you can use pre-ground spices, the flavor won't be as fresh and aromatic as when using whole spices roasted and ground at home.

How long can I store Dabeli Masala?

If stored in an airtight container in a cool, dry place, it can last for up to 3 months.

Can I adjust the spice level of the masala?

Yes, you can reduce the number of Kashmiri red chilies for a milder flavor or add more for extra heat.

Is this masala used only for Dabeli?

While it's primarily used for Dabeli, you can experiment with it in other dishes like curries or snacks for a unique flavor.

Can I skip any of the spices if I don't have them?

For the most authentic flavor, it's best to include all the spices. However, you can skip a spice if it's unavailable, but the flavor profile may change slightly.

Dabeli Masala: The Authentic Taste of Kutch

Name: Dabeli Masala: The Authentic Taste of Kutch
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10
Cuisine: Indian
Ingredients: 20 g Coriander seeds; 1 tsp Cumin seeds; 1 tsp Fennel seeds; 2 pods Black cardamom; 5 clove Cloves; 8 piece Black peppercorns; 1 tsp White sesame seeds; 1 piece Bay leaf; 0.5 piece Cinnamon stick; 6 piece Kashmiri red chilies; 1 piece Star anise; 1 tsp sugar; 1 tsp hing; Black salt to taste; 1 tbsp oil

Abhishek Boke (@kautumbikkitchen)

Indian Spice Blend Vegetarian Vegan Dairy-Free Gluten-Free Nut-Free

This spice mix is the heart and soul of the famous Kutch Dabeli, a beloved street food from the Kutch region of India. The aromatic blend of spices like coriander seeds, cumin, fennel, and Kashmiri red chilies gives it its authentic flavor. Perfect for recreating the magic of Kutch in...

Dabeli Masala: The Authentic Taste of Kutch recipe

Prep Time

10min

Cook Time

5min

Total Time

15min

How to make Dabeli Masala: The Authentic Taste of Kutch

Step 1
Dry roast coriander seeds, cumin seeds, fennel seeds, and white sesame seeds in a pan over medium heat until aromatic. Set aside to cool.
Step 2
In the same pan, lightly toast the black cardamom, cloves, black peppercorns, bay leaf, cinnamon stick, Kashmiri red chilies, and star anise until fragrant. Allow them to cool.

Step 3

Take dried coconut in a pan and dry roast it well until it turns a little brown.

Step 4
Once cooled, grind all the roasted spices along with sugar, hing, and red chili powder together into a fine powder using a spice grinder or mortar and pestle.
Step 5
Store the Dabeli Masala in an airtight container for future use.

Nutrition (per serving)

Calories

19.2kcal (0.96%)

Protein

0.5g (0.98%)

Carbs

1.3g (0.46%)

Sugars

0.4g (0.84%)

Healthy Fat

1.2g

Unhealthy Fat

0.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the spices are roasted on medium heat to avoid burning and to bring out their full aroma.
For a more intense flavor, grind the spices just before using them in your recipe.
Store the masala in a cool, dry place to maintain its freshness for a longer time.

FAQS

Can I use pre-ground spices instead of whole spices?
While you can use pre-ground spices, the flavor won't be as fresh and aromatic as when using whole spices roasted and ground at home.
How long can I store Dabeli Masala?
If stored in an airtight container in a cool, dry place, it can last for up to 3 months.
Can I adjust the spice level of the masala?
Yes, you can reduce the number of Kashmiri red chilies for a milder flavor or add more for extra heat.
Is this masala used only for Dabeli?
While it's primarily used for Dabeli, you can experiment with it in other dishes like curries or snacks for a unique flavor.
Can I skip any of the spices if I don't have them?
For the most authentic flavor, it's best to include all the spices. However, you can skip a spice if it's unavailable, but the flavor profile may change slightly.

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