📝 About This Recipe
Originating from the Kutch region of Gujarat, Dabeli is a legendary street food masterpiece that translates to 'pressed.' It features a luscious, spiced potato mash packed between buttery pav buns, layered with a symphony of pomegranate seeds, crunchy peanuts, and vibrant chutneys. This recipe captures the authentic balance of heat, sweetness, and crunch that makes Dabeli an unforgettable sensory experience.
🥗 Ingredients
The Potato Stuffing
- 4 medium Potatoes (boiled, peeled, and mashed smooth)
- 3 tablespoons Dabeli Masala (authentic Kutchi blend)
- 2 tablespoons Tamarind Date Chutney (for moisture and tang)
- 2 tablespoons Oil
- 1/2 cup Water (to adjust consistency)
- to taste Salt
The Masala Peanuts
- 1/2 cup Roasted Peanuts (skins removed)
- 1 teaspoon Oil
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Dabeli Masala
Assembly & Garnish
- 8-10 pieces Pav Buns (soft Indian dinner rolls)
- 1/2 cup Garlic Red Chili Chutney (spicy and pungent)
- 1 cup Nylon Sev (fine gram flour vermicelli)
- 1/2 cup Pomegranate Seeds (fresh and juicy)
- 1/4 cup Coriander Leaves (finely chopped)
- 3-4 tablespoons Butter (for toasting the buns)
- 2 tablespoons Fresh Coconut (grated, for garnish)
👨🍳 Instructions
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1
Prepare the Masala Peanuts: In a small pan, heat 1 tsp oil. Add peanuts, red chili powder, and a pinch of salt/dabeli masala. Roast on low heat for 2 minutes until coated and fragrant. Set aside.
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2
In a small bowl, mix 3 tablespoons of Dabeli masala with 2 tablespoons of tamarind chutney and a splash of water to create a smooth paste.
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3
Heat 2 tablespoons of oil in a non-stick kadai or pan over medium heat. Add the prepared masala paste and sauté for 1 minute until it starts to release an aroma.
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4
Add the mashed potatoes and salt. Mix thoroughly, ensuring the masala is evenly incorporated into the potatoes.
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5
Add 1/2 cup of water to the potato mixture. Mash and cook for 3-5 minutes until the mixture is smooth, moist, and slightly loose (it should not be dry). Transfer to a wide plate.
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6
Level the potato mixture on the plate with a spatula. Garnish the top with a layer of grated coconut, chopped coriander, pomegranate seeds, and some of the masala peanuts. This is the 'Dabeli Bed'.
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7
Slit the pav buns horizontally, keeping one edge intact to create a pocket.
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8
Spread a teaspoon of spicy garlic chutney on one inner side of the pav and sweet tamarind chutney on the other.
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9
Stuff about 2 tablespoons of the potato mixture into the pav. Add an extra sprinkle of masala peanuts and pomegranate seeds inside for crunch.
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10
Press the pav gently to seal the stuffing. Repeat for all buns.
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11
Heat a tawa (griddle) and melt a generous dollop of butter. Place the stuffed pavs on the griddle.
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12
Toast the buns on both sides until they are golden brown and slightly crisp, about 1-2 minutes per side.
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13
Immediately after toasting, roll the edges of the Dabeli (where the potato stuffing is visible) in a plate filled with nylon sev so the sev sticks to the moist potato filling.
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14
Serve immediately while hot, garnished with more pomegranate seeds and coriander.
💡 Chef's Tips
Always use 'Nylon Sev' (the thinnest variety) for the most authentic texture. If you can't find store-bought Dabeli Masala, you can make a quick version using cloves, cinnamon, cumin, and dry red chilies. Ensure the potato mixture is moist; a dry filling will make the Dabeli feel chalky rather than melt-in-the-mouth. Press the pomegranate seeds into the potato bed while it's still warm so they stay in place during assembly. For a vegan version, simply substitute the butter with a high-quality vegetable oil or vegan margarine.
🍽️ Serving Suggestions
Serve with a side of extra tamarind and garlic chutneys for dipping. Pair with a steaming cup of Masala Chai to balance the spicy-sweet flavors. A side of fried salted green chilies adds an extra kick for those who love heat. Serve as a heavy snack or a light dinner alongside a fresh kachumber salad. Great for parties; assemble the 'potato bed' in advance and toast the buns just before serving.