Being from Gujarat, I take the greatest pleasure and pride of this delicious dish. Dabeli is a spicy potato mixture combined with onions, cilantro, garlic chutney, crunchy peanuts and pomegranate seeds. The unique flavors of dabeli comes from the special blend of the spices, (Dabeli Masala) that is packed with wholesome nutty, and spicy flavors without being to overwhelming to the taste buds. Since dabeli masala is easily available in any Indian store, you can simply recreate this Indian street food in your own home.
This flavorful snack can be made ahead of time; I usually make the potato filling a day or two in advance and make the mini sandwiches as I need throughout the week. This dish is easy to recreate and with the home made red garlic chutney, it is bound to have you craving more. Growing up my mom would make all of her chutneys at home, it was easy and packed with so many flavors, best of all you can make a little or a lot as you need. I usually make a good amount of this chutney and store it in an air tight container or mason jar, and keep it in my fridge. This makes a great condiment for sandwiches, eggs, dips and even adding a little to your stir-fry’s or any meal. You really can’t go wrong with garlic and chilies!
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Dabeli
chutney, crunchy peanuts and pomegranate seeds. The unique flavor of
dabeli comes from the special blend of the spices, (Dabeli Masala) that
are packed with flavor but not overwhelming to the taste buds. Since
dabeli masala is easily available in any Indian store, you can simply
recreate this Indian street food in your own home.
Ingredients
Ingredients for potato filling ( Dabeli)
- 4 medium potatoes boiled, peeled and mashed
- 1 small onion finely chopped
- 4 gloves garlic finely minced
- 1 green chili finely minced
- 3 tbsp dabeli masala
- ½ cup nylon sev
- ⅓ cup roasted peanuts
- ¼ cup grated coconut
- ¼ cup pomegranate seeds
- ¼ cup chopped cilantro
- 2 tbsp oil
- 2 tbsp water
- 12 pack kings Hawaiian dinner rolls
Lasun nu murchu chutney
- ¼ cup lasun nu murch
- 6 cloves garlic grated, minced
- ⅓ cup oil
- ½ tsp salt
Instructions
Dabeli
- In a large pan heat the oil and add the onions, garlic and green chilies. Cook for 2-3 minutes stirring this mixture.
- Next add the dabeli masala and let it cook for 3-5 mins on med- low heat. Once you have well incorporated the dabeli masala with the onions and green chili, garlic, and the mixture looks a little dry add the 1 or 2 tablespoons of water.
- Add the mashed potatoes in with this mixture and mix everything until well incorporated.
- Transfer the potato filling into a shallow dish and spread evenly. Sprinkle the grated coconut, sev, peanuts, cilantro and pomegranate seeds on top. Slice the bread rolls in half and apply the garlic chutney on one side of the bun. Next take a spoonful of the filling and place it on top of the other bread roll. Sandwich both pieces of the bread and toast on a hot griddle.
Red garlic chutney
- In a saucepan, heat up oil add garlic and let it cook until fragrant and then add the salt and lasun nu murch, cook for 3-4 mins on med high heat and transfer into a bowl. Drizzle on top of the dabeli.
Notes
- You can make the filling and chutney the day or two before to save you time.
- Keep the filling in a airtight container in the fridge.
- The chutney can be kept outside in a airtight container.
- I used this brand of Dabeli Masala, it can be found at any Indian grocery store.
