Dabeli is an immensely popular Gujarati street food that features a spiced potato mixture stuffed into a pav bun along with tangy chutneys, crunchy peanuts, juicy pomegranate, and crispy sev. The mashed potato filling is cooked with a special Dabeli masala blend for a burst of flavour in every bite. Assembling this snack is a quick and easy affair, but the result is always a super satisfying treat that will leave you craving more. The best part is you can easily make restaurant-style Dabeli right at home with this foolproof recipe.
Sunrise tip: For an extra kick of heat and flavour, mix a spoonful of garlic chutney into the potato filling.
Time: 20 minutes
Boil the potatoes until soft and fully cooked through. Drain the water and allow the potatoes to cool slightly. Once cool enough to handle, peel and grate them or mash them until no lumps remain. Keep the prepared potatoes in a bowl and set aside.
Time: 5 minutes
Heat 1 tbsp ghee in a pan. Add the raw peanuts along with 1/2 tsp Sunrise Lal Mirch Powder, 1/4 tsp Sunrise Haldi Powder, 1/2 tsp Sunrise Jeera Powder, 1/2 tsp Sunrise Dhania Powder, and salt to taste. Roast the peanuts in the spice blend for 2-3 minutes until aromatic and lightly toasted. Remove from heat and set aside to cool completely.
Time: 10 minutes
In a clean pan, heat 2 tbsp ghee. Add 2 tsp Dabeli masala, 1 tsp Sunrise Lal Mirch Powder, 1 tsp Sunrise Jeera Powder, and 1 tsp Sunrise Dhania Powder. Sauté for a few seconds until fragrant. Stir in 2 tbsp imli chutney and cook until it starts bubbling.
Add the mashed potatoes and salt. Mix thoroughly until the potatoes are evenly coated with the spiced chutney mixture. Cook for 2-3 minutes more. Transfer the prepared aloo masala to a bowl.
Time: 10 minutes
Slice the pav buns in half. Heat a tawa or griddle and add 1/2 tbsp ghee. Place the pav on the tawa, cut-side up, toasting on medium to low flame. Spread 1/2 tbsp imli chutney and 1/4 tbsp garlic chutney on the cut side of one of the halves. Place a layer of aloo masala on top of the chutneys. Top it with the prepared masala peanuts, chopped onions, coriander leaves, and pomegranate seeds. Cover with the top half of the toasted pav and press down gently.
Time: 5 minutes
Place the prepared Dabeli on a serving plate. Garnish with more pomegranate seeds, coriander leaves, chopped onions, and sev. Serve immediately with extra masala peanuts on the side and sliced lemon wedges if desired. Enjoy your homemade Dabeli while still hot and fresh!
Accompaniment: Masala chai