Dabeli Recipe

OMG, I absolutely love this Dabeli recipe because it transforms simple ingredients like potatoes and Dabeli masala into a flavor-packed street food delight that gives me all the nostalgic vibes of my trips to India! Plus, the combo of crispy buns, crunchy sev, and juicy pomegranate seeds makes every bite a deliciously textured adventure I can’t resist.

What I love is creating Dabeli, a flavorful Indian street food. The combination of mashed potatoes spiced with cumin and Dabeli masala offers an excellent filling.

I adore the tamarind chutney that goes with it. It is obligatory, really, to have the sweet and sour chutney, which is perfectly balanced.

And then, beyond the mash and the chutney, there’s what Dabeli is dressed with. Pomegranate seeds, roasted peanuts, and a crispy element—nylon sev make Dabeli an irresistible street food.

Ingredients

The carbohydrates in potatoes make them an energy-giving food, and their smooth and creamy consistency contributes to the texture of the dish.

Cumin Seeds: Provide an earthy smell and help with digestion.

Dabeli Masala: A mixture of spices, it provides the dish with its one-of-a-kind taste.

Tamarind Chutney: Provides a sweet sourness to counterpoise the spices.

Peanuts: Yield a textured crunch, and they are a great protein source.

Nylon sev: Provides a crispy, supremely savory finish to the dish.

Seeds of pomegranate: Provide sweetness and are bursting with antioxidants.

Chili Garlic Chutney: Amplifies the heat, giving it a blazing boost.

Ingredient Quantities

• 2 medium potatoes, boiled and mashed
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1/4 cup Dabeli masala
• 1/4 cup water
• 2 teaspoons tamarind chutney
• Salt, to taste
• 4 Dabeli buns
• 1/4 cup nylon sev
• 1/4 cup pomegranate seeds
• 1/4 cup roasted peanuts
• 1/4 cup finely chopped onion
• Butter, for toasting buns
• 1/4 cup finely chopped fresh coriander
• Chili garlic chutney, to taste

Instructions

1. Put the oil in a pan and heat it up to a medium temperature. Then, add to the oil the seeds of cumin. Let the seeds do their thing, which is to get all spluttery and aromatic.

2. Incorporate the boiled and mashed potatoes in the pan, mix them well, and allow them to cook for a minute.

3. Add the Dabeli masala and water. Blend until the potatoes are well-blended with the masala.

4. Mix the salt and tamarind chutney into the mixture. Continue cooking for 2-3 minutes, and ensure that every ingredient is thoroughly incorporated.

5. Take the potato mixture off the heat and set it aside.

6. Cut the Dabeli buns in half and spread to taste chili garlic chutney on the insides of each bun.

7. On a tava or in a skillet, heat some butter and toast the buns until they are crispy and golden brown.

8. Stuff the buns with the potato filling you prepared.

9. Place atop the filled buns chopped onions, coriander, pomegranate seeds, roasted peanuts, and nylon sev.

10. Ensure each bun is stuffed with the mouthwatering fillings and garnished. Then, immediately serve.

Equipment Needed

1. Saucepan
2. Wooden or silicone spatula
3. Tava or skillet
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Bowl (for mixing ingredients)
9. Spoon (for spreading chutney)

FAQ

• What is Dabeli masala and where can I find it?Dabeli masala is a spice blend generally utilized in the preparation of Dabeli. It can be found in Indian grocery stores or procured online.
• Can I make Dabeli if I don’t have Dabeli buns?Indeed, using standard burger buns or pav buns as a substitute is acceptable.
• What can I use instead of pomegranate seeds?If you cannot find pomegranate seeds, you may substitute either chopped fresh grapes or simply leave this ingredient out.
• Is Dabeli suitable for a vegan diet?Certainly, you can substitute the butter for a plant-based alternative to it, such as a vegan butter product.
• How do I adjust the spiciness of Dabeli?The amount of chili garlic chutney and Dabeli masala you use can be adjusted to make the dish more or less spicy.
• How can I store leftover Dabeli filling?Keep the filling in an airtight container in the refrigerator for up to 2-3 days.

Substitutions and Variations

If you do not have nylon sev, use regular sev or crushed potato chips to add extra crunch.
Swap out imli chutney for samadar chutney when samadar chutney isn’t readily available.
Finely chopped grapes can be used in place of pomegranate seeds to provide a similarly delightful burst of sweetness.
Substituting roasted cashews for roasted peanuts will give your dish a more robust flavor.
If you want to avoid the spice typical of this dish, use sweet chili sauce instead of the chili garlic chutney—your taste buds might just thank you.

Pro Tips

1. Perfectly Boil Potatoes To achieve a smooth and creamy mash, boil the potatoes until they’re just tender and easily pierced with a fork. Overcooking can make them too watery. After boiling, drain them well and let them cool slightly before mashing to remove excess moisture.

2. Enhance the Spice If you prefer a spicier filling, you can adjust the amount of Dabeli masala or add a pinch of red chili powder to the potato mixture to suit your taste.

3. Even Toasting When toasting the buns, ensure the butter covers the entire surface evenly for a uniform golden brown crust. A perfectly toasted bun adds texture and flavor to the final dish.

4. Balance the Sweet and Tangy Adjust the tamarind chutney to taste, balancing its sweet and tangy properties to complement the spice of the masala. This ensures a harmonious flavor profile in each bite.

5. Garnishing for Texture When garnishing with onions, peanuts, sev, and pomegranate seeds, ensure even distribution for a balanced combination of crunch and freshness in every bite. Additionally, serve immediately after assembling to keep the elements crisp and refreshing.