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Dabeli (Potato-stuffed Buns with Chutney)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups2–3 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4508187
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Filling
- 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
Assembly
- 5–6 ladi-pav or burger buns
- Butter
- 1 onion, finely chopped
- ¼ cup sev
- Garlic chutney (optional)
- Tamarind date chutney
Garnish
- Finely-chopped cilantro
- 1 handful of pomegranate seeds (optional)
- Roasted peanuts
Directions
Filling
- 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.
Assembly
- 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.
Garnish
- 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.