Description
It is a great street vendor dish popular in India. It is originally from the Kutch region. Mandvi, the Paris of Kachchh-Gujarat, is famous for its Dabeli Masala. The visit to Mandvi is incomplete without the taste of Dabeli.

How to Select
The Masala is simply available in 2 forms - Powdered Form and Wet form, which can be easily inculcated in the recipe. Powdered Masala is granulated and has to be first mixed with little water or tamarind-date chutney- before adding to the dabeli mixture. Whereas the Wet Masala can be incorporated directly. Both dry and wet has the same taste. Just confirm the manufacturing date.

Culinary Uses
· Dabeli Masala is used to make the mixture of Sweet Salty dabeli. It adds a sweet as well as zesty taste. It is very fulfilling and mouth watering snack.
· It can be garnished with variety of fruits - pomegranate, pineapple, green grapes.
· A very handy snack and easy to make.

How to Store
Dabeli Masala stays best when refrigerated, in an air tight jar. Powdered can stay longer than Wet Masala. However, both the varieties can stay fresh upto 6 months