Indian (Gujarati) · snack
Dabeli Dabeli is a Gujarati street snack of pav buns stuffed with spiced mashed potatoes, tamarind and garlic chutneys, roasted peanuts, pomegranate, onion and crunchy sev, then griddled until golden. Sweet, spicy, tangy and crunchy in every bite.
total 50 min
prep 25 min
cook 25 min
servings 8 Keep this recipe Add a copy of Dabeli to your Saucepan library.
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Back to 8 servings Potato filling 450 g potatoes (about 4 medium), peeled and diced; floury potatoes work best 3 tbsp oil, divided 3 tbsp dabeli masala, store-bought or homemade, divided 1 tsp Kashmiri red chili powder, for color; mild heat 1 tsp sugar, or jaggery powder 1 tsp salt, to taste 2 tbsp tamarind chutney, divided 1 tbsp lemon juice, to taste Masala peanuts 1 cup roasted skinned peanuts, split 1 tsp oil 0.5 tsp Kashmiri red chili powder 0.5 tsp chaat masala 0.5 tsp salt, to taste Chutneys and assembly 0.5 cup tamarind chutney, sweet, for the bun 0.25 cup garlic chutney, or cilantro chutney for a milder version 8 pav buns or dinner rolls, soft, slit horizontally on three sides 1.5 tbsp unsalted butter, for toasting Garnish 0.5 cup finely chopped onion, divided 0.25 cup chopped cilantro, divided 0.75 cup pomegranate arils, divided 0.75 cup thin sev, divided; crushed tortilla chips work as a substitute
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1 Step 1: Boil the diced potatoes in salted water for 8 to 10 minutes until fork tender. Drain and mash well.2 Step 2: Heat 1 tablespoon oil in a pan over medium heat. Stir in 1 tablespoon dabeli masala and the tamarind chutney for about a minute until fragrant.3 Step 3: Add the mashed potatoes, chili powder, sugar, salt and about 1/2 cup water. Mix well and cook 2 to 3 minutes, adding a splash more water if dry. Stir in the lemon juice, taste, and let cool.4 Step 4: For the masala peanuts, heat 1 teaspoon oil in a small pan over low heat. Add the peanuts, chili powder, chaat masala, the remaining 2 tablespoons dabeli masala and salt. Stir for 2 to 3 minutes until fragrant, then cool completely.5 Step 5: Slit each pav horizontally on three sides, leaving one edge intact. Spread garlic chutney inside one side and sweet tamarind chutney inside the other.6 Step 6: Stuff each bun generously with the potato filling, pressing it in. Top with masala peanuts, chopped onion, a few pomegranate arils and cilantro.7 Step 7: Dip the exposed filled edges into a plate of sev so it sticks, pressing gently.8 Step 8: Melt a little butter on a tawa or flat griddle over medium heat. Toast the dabelis 2 to 3 minutes per side, pressing down gently, until golden and slightly crisp on both sides.9 Step 9: Serve immediately, with extra sev, onion, pomegranate and chutneys on the side.getsaucepan.com/r/832be315-681c-5d97-901c-5669d6287be4
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