Dabeli (Potato-stuffed Buns with Chutney)
Dabeli is an Indian dish, originally from the region Kutch in Gujarat. Dabeli is now a common street food in Mumbai. It is also called double roti or kutchi dabeli.
Source and licence
"Dabeli (Potato-stuffed Buns with Chutney)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dabeli_(Potato-stuffed_Buns_with_Chutney), revision 4670882), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dabeli_(Potato-stuffed_Buns_with_Chutney)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4670882
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 tablespoon oil
- 1 pinch of asafoetida powder
- 2 teaspoons dabeli masala
- 2 medium-sized potatoes, boiled and mashed
- Salt
- Water
- Green chiles (optional), finely chopped
- 2 tablespoons peanuts, roasted
- 5–6 ladi-pav or burger buns
- Butter
- 1 onion, finely chopped
- ¼ cup sev
- Garlic chutney
- Tamarind date chutney
- Finely-chopped cilantro
- 1 handful of pomegranate seeds (optional)
- Roasted peanuts
Method
- Heat oil in a pan. Add asafoetida, dabeli masala, potatoes, salt to taste, and a sprinkle of water. Mix it very well so that masala, salt and boiled potato assimilate very well.
- Mix in the green chiles if using.
- Remove potato mixture from the heat, and taste. If you want to make it more spicy, add some more dabeli masala, and mix again using your hands or a masher. Toss in the roasted peanuts and mix everything well.
- Slice pav/bun into halves, and toast them with a little butter on a griddle.
- Apply garlic chutney to one half of the bun (inner side) and tamarind-date chutney to the other half.
- Place a portion of the potato filling in between between the bun halves.
- Top with chopped onion, coriander, and sev.
- Press down the bun from both side, and garnish with pomegranate seeds, and roasted peanuts.
- Serve immediately, while medium-hot, with a extra dip of chutney on the plate. Fried green chillies, with a sprinkle of salt can be additionally given as an add-on.