Dabeli is a very popular street food snack which originated in the Kutch region of Gujarat. It is also called as Kutchi Dabeli or Kachchhi Dabeli. It is popular throughout Gujarat, Maharashtra, parts of Rajasthan and several metropolitan cities across India. Basically, Dabeli is a spiced potato & pomegranate sandwich garnished with roasted peanuts. This is one ‘desi’ sandwich you have to try – it’s a party in your mouth!


For the Dabeli Masala:
4 cloves
½ tsp fennel seeds
½ tsp black peppercorns
1 tsp coriander seeds
½ tsp cumin seeds
4-5 dry red chilies, stems removed
4 blades of mace or ¼ tsp ground mace, Optional
1 whole star anise
1-2 dried bay leaves
1-2 black cardamom pods, use only the seeds
½ tsp ground ginger
pinch of turmeric powder

For the Potato Filling:
3 large potatoes (preferably Russet or Yukon Gold), peeled, boiled and mashed
1/2 tsp jeera/cumin seeds
a pinch of asafoetida/hing
1 small red onion, finely chopped
1 tbsp dabeli masala
2 tbsp date-tamarind chutney (see ahead for recipe)
½ tbsp oil
Salt to taste

For the Date-Tamarind Chutney:
1 lemon sized tamarind pulp, soaked in water
6-8 dates, pitted
½ tsp red chilli powder
4-6 tbsp jaggery (adjust acc to taste)
Salt to taste

For the Green Mint Chutney:
1 packed cup fresh mint leaves
½ packed cup fresh coriander leaves
4-6 green chillies (adjust acc to taste)
½ tsp jeera/cumin seeds
1-2 tsp jaggery (or you could use sugar)
1 tsp lemon juice
Salt to taste

For the Spicy Chilli Garlic Chutney:
4-5 dry red chilies (I used badige chillies) – soaked in warm water for 30 min
2-3 garlic pods, chopped
½ tsp lemon juice
Salt to taste

For assembling the Dabeli:
12 ladi pav/mini burger buns
Unsalted butter for spreading on the buns
1 large red onion, finely chopped
Seeds from 1 medium-sized pomegranate
½ cup plain or spicy roasted peanuts (I used the plain variety)
½ cup sev
1-2 tbsp fresh coriander leaves, finely chopped


For the Dabeli Masala (makes about 2 tbsp of Dabeli Masala):
Dry roast the ingredients (except the ground ginger and turmeric powder) for a few min on low heat until aromatic. Take utmost care not to burn them. Place all the ingredients in a spice blender or coffee grinder and grind to fine powder. Store it in an airtight container till needed. Note that the shelf life is about 2 months.

For the Potato Filling:
1. Heat oil in a pan and add the cumin seeds. Wait for it to sizzle.
2. Add the finely chopped onion. Sauté it on medium heat till onions turn translucent, about 2-3 mins.
3. Add the asafoetida and fry for a min.
4. Add in the mashed potatoes, dabeli masala, date-tamarind chutney and salt. Stir until all the ingredients come together.
5. Keep this potato mixture aside.

For the Date-Tamarind Chutney:
Grind all ingredients listed to very smooth paste adding very little water at time. This paste should be slightly thick and not watery.

For Green Mint Chutney:
Grind all the ingredients listed to smooth paste adding very little water at time. Adjust the number of green chilies according to taste. Take care not to make the chutney too watery.

For the Spicy Chilli Garlic Chutney:
Soak the red chilies in warm water for 30 min. In a wet grinder, add the soaked red chilies, garlic, lemon juice and grind to a smooth thick paste adding water if required. Keep this red garlic chutney aside.

To assemble the Dabeli:
1. Heat a griddle or skillet over a medium heat. Cut the ladi-pav or sandwich bun in half and apply a little butter on the cut sides. Place this bun, buttered side down, on a skillet and cook until they are golden brown, 1-2 mins. Remove the bunds from griddle and keep aside.
2. To make the sandwich, first arrange all the items required for assembling.
3. First spread some butter on the inner surfaces of the buns
4. Then spread a tsp each of the date-tamarind chutney and the spicy chilli garlic chutney on each side of the bun. You can adjust the quantity chutneys depending on your liking.
5. Next, place 1/6th of the spiced potato mixture. You can make a medium lime sized potato ball, flatten it a bit with your palm and place it on the bun.
6. Add a few dollops of green mint chutney, sprinkle a tbsp of juicy pomegranate seeds, followed by a tbsp of roasted peanuts, ½ tbsp finely chopped red onion and a tbsp of sev.
7. Garnish with finely chopped coriander leaves on top, cover it with the other half of bun and press down slightly.
8. Enjoy!

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