Dabeli croissants are a show-stopping appetizer, perfect for impressing your guests at any Diwali party. Combining the bold, spicy flavors of Dabeli with the flaky, buttery layers of a croissant, this unique fusion snack is sure to be the highlight of your festive spread. The dough is infused with ajwain (carom seeds), which adds a subtle aromatic punch to every bite. Prepared with all-purpose flour, ghee, and salt, the dough is rolled into a large circle and then slathered with a delicious Dabeli mixture before being shaped into croissants. You can choose to either air-fry or deep-fry them for a crispy, golden finish that perfectly complements the soft and spicy filling inside.
The real magic lies in the Dabeli stuffing—a classic favorite from the streets of Gujarat. Boiled potatoes are mashed and mixed with Dabeli masala, sweet chutney, and garlic chutney, creating a harmonious blend of sweet, spicy, and savory flavors. This rich and flavorful filling is spread generously over the rolled-out dough, and once the dough is sliced into long triangles, each piece is rolled into a croissant shape. The result is a beautiful crescent-shaped pastry that not only looks impressive but delivers a burst of flavor in every bite.
Dabeli croissants are the perfect snack or starter for your Diwali party, offering something new and exciting for your guests. They’re easy to serve, bite-sized, and pair wonderfully with chutneys as dipping sauces. You can set up a chutney station with options like tangy tamarind chutney, spicy garlic chutney, or a refreshing mint-coriander chutney, giving your guests a variety of dipping choices that enhance the experience. These chutneys provide the perfect balance to the rich, potato-filled croissants, making each bite even more delightful.
Whether you’re hosting an intimate gathering or a grand Diwali celebration, Dabeli croissants will surely be a hit. Their fusion of textures—crispy on the outside, soft and flavorful on the inside—along with the combination of traditional and modern elements, will leave your guests talking about them long after the party is over. This innovative take on the beloved Dabeli is a great way to add a festive twist to your menu and keep your guests coming back for more.
Ingredients
For Dough
• 1 ½ cups All Purpose Flour/Maida
• 3-4 tbsp Ghee or Butter
• ½ tsp Carom Seeds/Ajwain
• Salt as Per Taste
For Dabeli Stuffing
• 3-4 Medium Sized Boiled Potatoes
• 2-3 tbsp Oil
• 2-3 tbsp Homemade Dabeli Masala
• 2-3 tsp Sweet Chutney
• 1-2 tsp Garlic Chutney
• Salt
• For Ghee or Butter for Applying
Method
For Dough
1. In a mixing bowl, add all-purpose flour, ajwain, salt, and ghee. Rub the mixture between your palms until the ghee is well incorporated, and the mixture resembles coarse crumbs.
2. Gradually add water as needed and knead it into a smooth, soft dough. Cover with a kitchen towel and let it rest for 15-20 minutes.
For Dabeli Masala Stuffing
1. Heat oil in a pan and add the Dabeli masala. Stir and cook for about a minute until fragrant.
2. Add the boiled, mashed potatoes, followed by the sweet chutney, garlic chutney, and salt. Mash the mixture with a masher to combine everything.
3. Add 2-3 tablespoons of water and cook on medium heat, stirring frequently, until you get a soft, cohesive mixture. Let it cool completely before using it as stuffing.
Process
1. Knead the dough lightly and divide it into four equal portions.
2. Roll out one dough ball into a large 10-inch circle. Place a small bowl in the center of the circle to mark a round spot.
3. Spread the prepared Dabeli stuffing evenly over the rolled dough, avoiding the area covered by the bowl.
4. Remove the bowl and use a pizza cutter to cut the dough into equal long triangles, starting from the outer edge to the center.
5. Lightly apply water over the center where the bowl was placed (this helps seal the croissants). Hold the edge of each triangle, gently stretch it, and roll it from the wide end towards the narrow tip to form croissant shapes.
6. Repeat the process with the remaining dough balls. Place the rolled croissants on a parchment-lined surface.
Air Frying
1. Preheat the air fryer to 360°F (180°C). Line it with parchment paper or use silicone air fryer baskets for easier cleaning.
2. Arrange the croissants in the air fryer, making sure to leave space between each one. Brush them with ghee or butter for a rich, golden finish.
3. Air fry for 12-15 minutes, checking halfway through and turning the croissants to ensure even browning on all sides. Fry until they’re golden brown and crisp.
4. Once done, remove the croissants and serve them hot with your favorite chutneys or dipping sauces, alongside a warm cup of tea. Enjoy!
Tips:
• Water quantity for dough: Add water little by little to ensure the dough is soft but not sticky. Over-hydrated dough can make rolling difficult.
• Even croissants: Stretching the triangles gently before rolling helps create better-defined croissants with a flakier texture.
• Baking option: If you don’t have an air fryer, bake the croissants in a preheated oven at 375°F (190°C) for 15-20 minutes until golden brown.
• Deep-frying option: For a more indulgent version, deep-fry the croissants in hot oil at 350°F (175°C) until they are crisp and golden brown. Ensure you fry in batches and avoid overcrowding the pan for even cooking.
- For Dough
- 1 ½ cups All Purpose Flour/Maida
- 3-4 tbsp Ghee
- ½ tsp Carom Seeds/Ajwain
- Salt as Per Taste
- For Dabeli Stuffing
- 3-4 Medium Sized Boiled Potatoes
- 2-3 tbsp Oil
- 2-3 tbsp Dabeli Masala
- 2-3 tsp Sweet Chutney
- 1-2 tsp Garlic Chutney
- Salt
- For Ghee or Butter for Applying
- For Dough
- In a mixing bowl, add all-purpose flour, ajwain, salt, and ghee. Rub the mixture between your palms until the ghee is well incorporated, and the mixture resembles coarse crumbs.
- Gradually add water as needed and knead it into a smooth, soft dough. Cover with a kitchen towel and let it rest for 15-20 minutes.
- For Dabeli Masala Stuffing
- Heat oil in a pan and add the Dabeli masala. Stir and cook for about a minute until fragrant.
- Add the boiled, mashed potatoes, followed by the sweet chutney, garlic chutney, and salt. Mash the mixture with a masher to combine everything.
- Add 2-3 tablespoons of water and cook on medium heat, stirring frequently, until you get a soft, cohesive mixture. Let it cool completely before using it as stuffing.
- Process
- Knead the dough lightly and divide it into four equal portions.
- Roll out one dough ball into a large 10-inch circle. Place a small bowl in the center of the circle to mark a round spot.
- Spread the prepared Dabeli stuffing evenly over the rolled dough, avoiding the area covered by the bowl.
- Remove the bowl and use a pizza cutter to cut the dough into equal long triangles, starting from the outer edge to the center.
- Lightly apply water over the center where the bowl was placed (this helps seal the croissants). Hold the edge of each triangle, gently stretch it, and roll it from the wide end towards the narrow tip to form croissant shapes.
- Repeat the process with the remaining dough balls. Place the rolled croissants on a parchment-lined surface.
- Air Frying
- Preheat the air fryer to 360°F (180°C). Line it with parchment paper or use silicone air fryer baskets for easier cleaning.
- Arrange the croissants in the air fryer, making sure to leave space between each one. Brush them with ghee or butter for a rich, golden finish.
- Air fry for 12-15 minutes, checking halfway through and turning the croissants to ensure even browning on all sides. Fry until they’re golden brown and crisp.
- Once done, remove the croissants and serve them hot with your favorite chutneys or dipping sauces, alongside a warm cup of tea. Enjoy!
Even croissants: Stretching the triangles gently before rolling helps create better-defined croissants with a flakier texture.
Baking option: If you don’t have an air fryer, bake the croissants in a preheated oven at 375°F (190°C) for 15-20 minutes until golden brown.
Deep-frying option: For a more indulgent version, deep-fry the croissants in hot oil at 350°F (175°C) until they are crisp and golden brown. Ensure you fry in batches and avoid overcrowding the pan for even cooking.
