📝 About This Recipe
Originating from the Kutch region of Gujarat, Dabeli is a masterpiece of Indian street food that perfectly balances sweet, spicy, and tangy flavors. It features a luscious, spiced mashed potato filling tucked inside a butter-toasted ladi pav, topped with crunchy masala peanuts, juicy pomegranate seeds, and fresh sev. This 'pressed' burger is a sensory explosion of textures and aromas that will transport your taste buds to the bustling night markets of Mandvi.
🥗 Ingredients
The Potato Filling
- 3-4 medium Potatoes (boiled, peeled, and mashed smooth)
- 2-3 tablespoons Dabeli Masala (store-bought or homemade blend)
- 2 tablespoons Tamarind Date Chutney (for moisture and sweetness)
- 1 tablespoon Oil (neutral oil)
- 1/4 cup Water (to adjust consistency)
- to taste Salt
The Assembly
- 6-8 pieces Ladi Pav (soft Indian dinner rolls)
- 3 tablespoons Butter (for toasting)
- 1/4 cup Spicy Garlic Chutney (red chili and garlic based)
- 1/2 cup Sweet Tamarind Chutney (extra for layering)
The Crunch & Garnish
- 1/2 cup Masala Peanuts (roasted and spiced)
- 1/4 cup Pomegranate Seeds (fresh and juicy)
- 1/2 cup Fine Sev (thin gram flour vermicelli)
- 1/4 cup Fresh Coriander (finely chopped)
- 2 tablespoons Fresh Coconut (grated)
👨🍳 Instructions
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1
Begin by boiling the potatoes until fork-tender. Peel and mash them thoroughly while still warm to ensure a smooth, lump-free texture.
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2
In a small bowl, mix the Dabeli masala with 2 tablespoons of water and the tamarind chutney to create a thick paste. This prevents the spices from burning in the pan.
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3
Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the masala paste and sauté for 1 minute until fragrant.
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4
Add the mashed potatoes and salt to the pan. Mix vigorously to combine the spices evenly with the potatoes.
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5
Add about 1/4 cup of water to the mixture. The goal is a moist, spreadable consistency that isn't runny. Cook for 3-4 minutes, then turn off the heat.
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6
Spread the potato mixture onto a flat plate or tray. Smooth it out with a spatula into an even layer.
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7
Garnish the potato layer generously with grated coconut, chopped coriander, a handful of masala peanuts, and pomegranate seeds. Press them lightly into the potato base.
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8
Prepare your pav by slicing them horizontally, keeping one edge intact to create a pocket.
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9
Apply a teaspoon of spicy garlic chutney on one inner side of the pav and sweet tamarind chutney on the other.
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10
Stuff a generous portion of the garnished potato mixture (about 2 tablespoons) into the pav. Add extra masala peanuts and pomegranate seeds inside for more crunch.
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11
Heat a griddle or tawa with a generous dollop of butter. Toast the stuffed pav on all sides until golden brown and slightly crisp.
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12
Immediately after toasting, roll the edges of the Dabeli in a bowl of fine sev so the crunchy bits stick to the moist filling. Serve piping hot.
💡 Chef's Tips
Always use fresh pomegranate seeds as they provide the essential 'pop' of sweetness that cuts through the spice. If you cannot find Dabeli masala, you can mimic it by mixing garam masala with a bit of dry ginger powder, amchur, and cinnamon. Keep the potato mixture moist; if it's too dry, it won't hold the garnishes or stick to the pav properly. For the most authentic experience, use 'Ladi Pav' which is softer and more absorbent than standard burger buns.
🍽️ Serving Suggestions
Serve with a side of extra masala peanuts and a bowl of spicy garlic chutney for those who like more heat. Pair with a hot cup of Masala Chai to balance the tangy street food flavors. A cold glass of Nimbu Pani (Indian Lemonade) works perfectly as a refreshing palate cleanser. Serve immediately while the pav is buttery-crisp and the filling is warm.