Dabeli – Indian Street Food
All Ingredients - For Masala Powder
- Coriander Seeds 2 tsp
- Cumin Seeds 1 tsp
- Clove 4 nos
- Cinnamon A piece
- Red Chili 3 nos
All Ingredients - For Filling
- Oil 2 tsp
- Ground Masala Powder As needed
- Boiled Potato 4 nos
- Salt 1/2 tsp
- Grated Coconut As needed
- Tutti Frutti As needed
- Coriander Leaves As needed
- Pomegranate As needed
All Ingredients - For Red Chutney
- Soaked Red Chili 10 nos
- Garlic 8 cloves
- Water As needed
- Salt 1/4 tsp
All Ingredients - For Dabeli Assembly
- Pav Bun 4 nos
- Red Chutney As needed
- Tamarind Chutney As needed
- Filling As needed
- Roasted Peanuts As needed
- Chopped Onion As needed
- Butter As needed
- Sev As needed
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Masala Powder
Dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, 4 cloves, a piece of cinnamon, and 3 red chilies in a pan until fragrant. Cool the roasted spices and grind them into a fine powder.
Step 2: Prepare Potato Filling
Heat 2 tsp oil in a pan, add the prepared ground masala powder and for a few seconds until fragrant. Add 4 boiled and mashed potatoes to the pan. Add 1/2 tsp salt and mix everything well, mashing the potatoes further to combine with the masala.
Step 3: Arrange Filling
Transfer the filling to a plate and flatten it. Garnish the filling with fresh grated coconut, tutti frutti, chopped coriander leaves, and pomegranate seeds.
Step 4: Prepare Red Chutney
In a mixer grinder, add 10 soaked red chilies, 8 cloves of garlic, a little water, and 1/4 tsp salt. Grind to a fine paste.
Step 5: Assemble Dabeli
Take a pav bun and make an incision in the middle to create a pocket, ensuring not to cut it completely. Apply a layer of red chutney inside the pav bun pocket. Apply a layer of tamarind chutney over the red chutney. Stuff the pav bun pocket generously with the prepared potato filling. Add a few roasted peanuts and chopped onions inside the pocket.
Step 6: Toast and Garnish
Heat a tawa (griddle), add some butter, and the stuffed pav buns on all sides until golden brown. Remove the dabeli from the tawa and roll its sides in sev to coat evenly. Garnish with fresh pomegranate seeds and coriander leaves. Serve immediately.
Your Notes
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