Dabeli Recipe
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Dabeli Recipe
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A popular Indian street food with sweet-spicy chutneys, spicy potato filling topped with masala peanuts, diced onions, and pomegranate arils, served on pillowy buns served toasty and warm.
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Ingredients
- ½ cup Date Tamarind Chutney
Red Chuteny
- 20 whole dried Kashmiri red chillies rinsed
- 10 garlic cloves
- 2 teaspoons kosher salt
- 1 cup hot water
- 1 tablespoon oil
Potato Filling
- 2 large russet potatoes or red potatoes
- 1 tablespoon oil
- 1 to 2 tablespoons dabeli masala
- 1 tablespoon lemon juice
- 1½ teaspoon kosher salt
Masala Peanuts
- 1 teaspoon oil
- ½ cup peanuts
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala
- ½ teaspoon kosher salt add to taste
Garnish
- ¼ cup onion finely chopped
- ¼ cup Pomegranate seeds or grapes
- 2 tablespoons cilantro finely chopped
- ½ cup thin sev
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Instructions
Make Red Chutney
- Remove and discard the stems from the dried chiles and soak them in water for 20 minutes. Discard the excess water.
- Add soaked chilies, garlic, and salt to a blender jar and blend until smooth.Store the chutney in a glass jar and top with oil. Make ahead Tip: Make the chutney up to 5 days ahead, it is also so good in wraps and sandwiches
Make Masala Peanuts
- Heat oil in a skillet and add peanuts, red chili powder, chaat masala, and salt. Roast them lightly for 2 to 3 minutes on medium heat.
- Allow the peanuts to cool down completely before storing them in an airtight jar. Make ahead Tip: Make the peanuts up to 5 days ahead, they make for a delicious afternoon snack with a cup of Masala Chai.
Potato Filling
- Add 1 cup water to the Instant Pot insert. Place the trivet and place potatoes on the trivet. Close the instant pot lid with the pressure release valve to sealing. Pressure cook for 15 minutes followed by natural pressure release.
- Allow the potatoes to cool down and then peel the skin. Dice into small cubes.
- Heat oil in a nonstick pan. Add the dry spices along with the potatoes. Mix well, mashing the potatoes until you get a smooth filling. Add 1 to 2 tablespoons of water if the potatoes look dry. Make ahead Tip: Make 1 to 2 days ahead if you like and refrigerate.
Assemble
- Slice a bun in the middle without cutting all the way through.
- Spread two to three teaspoons of red chutney inside one half and tamarind chutney inside the other half of the bun.
- Place 2 to 3 tablespoons of potato filling over the red chutney.
- Press down a tablespoon of peanuts, a tablespoon of diced onions, and a little cilantro over the potato filling. Close the bun pressing gently between the palm of your hands.
- Dip the 3 sides around the filling in sev pressing gently as the sev sticks to the potato filling. Repeat assembling with the remaining pav.
Cook Dabeli
- Preheat a pan and spread some butter over it. Place the assembled Dabeli on the pan and cook for two to three minutes on medium heat pressing them down gently with a spatula.
- Turn over and cook for two minutes, pressing gently until the bottom is golden and slightly crispy. Serve hot sprinkled with more of the garnish.
Equipments used:
Nutrition Information
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Calories
137kcal
(7%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Sodium
944mg
(39%)
Potassium
546mg
(16%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
893IU
(18%)
Vitamin C
134mg
(149%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Dabeli
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 944mg | 39% |
| Potassium | 546mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 893IU | 18% |
| Vitamin C | 134mg | 149% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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