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.
Servings
2–3
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 (optional)
Tamarind date chutney
Finely-chopped cilantro
1 handful of pomegranate seeds (optional)
Roasted peanuts
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.