Gujarati · serves 2

Dabeli

Sweet, spicy, crunchy, all in a pav. Different from every other potato dish here.

30 min Some work Vegetarian

Ingredients

  • 4 potatoes, boiled and mashed
  • 2 tbsp dabeli masala (or 1 tbsp garam masala + 1 tsp coriander powder + 1/2 tsp cinnamon)
  • 2 tbsp tamarind chutney
  • 8 pav
  • 1/2 cup roasted peanuts
  • 1/2 cup pomegranate
  • 1 onion, chopped
  • Sev
  • Butter

Method

  1. Mix dabeli masala and tamarind chutney into the mashed potato with a splash of water. It should be soft and spreadable.
  2. Spread it flat in a pan, cook 3 minutes, then press pomegranate and peanuts into the surface.
  3. Split the pav, spread green chutney on one side and tamarind on the other.
  4. Fill with the potato mixture.
  5. Dip the open edges in sev so they stick.
  6. Toast the whole thing in butter on a tawa. Onion and more sev on top.

Questions people ask about Dabeli

How long does Dabeli take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Dabeli?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Dabeli ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Dabeli vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Dabeli?

Roti or thepla, with curd. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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