How to make Dabeli - Street style food – spiced mashed potatoes with a bunch of mouthwatering toppings sandwiched between grilled pav.

This recipe is from the book Chaat.

Main Ingredients : Round Buns (pavs), Dabeli masala powder (दाबेली का मसाला पावडर)

Cuisine : Gujarati

Course : Snacks and Starters

Dabeli

Boiled and mashed potatoes are mixed with a dabeli masala and sandwiched between butter toasted pav topped with sweet tamarind date chutney, a spicy garlic and red chilli chutney, roasted peanuts, fresh pomegranate pearls, coriander, sev and peanuts! Whew! It sure does sound like a lot of toppings, but they all blend perfectly together to give you a bunch of flavours and textures in each bite – a party for your taste buds!

Dabeli Recipe Card

Dabeli
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Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dabeli Recipe

  • Round Buns (pavs) 4

  • Dabeli masala powder 1 1/2 tablespoons

  • Oil 3 tablespoons

  • Potatoes boiled and mashed 2 large

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Sweet date and tamarind chutney 1 cup

  • Sugar 1 tablespoon

  • Masala Moongphalli (spicy peanuts) 1/2 cup

  • Coconut scraped 1/4 cup

  • Pomegranate pearls 1/4 cup

  • Black grapes chopped 10-12

  • Nylon sev 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Red chilli garlic chutney 1/4 cup

  • Onions chopped 2 medium

  • Butter 2 tablespoons

Method

Step 1

Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed.

Step 2

Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top. Slit the pavs horizontally without cutting through.

Step 3

Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves.

Step 4

Place the stuffed pavs on a hot tawa. Press slightly and toast on both sides, with a little butter, till done. Serve hot.

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