Gujarati Dabeli: Pav Buns with Spicy Mashed Potatoes
Description:
Dabeli, often referred to as India’s answer to the Western burger, is a popular street food from Gujarat. This snack features soft pav buns stuffed with a deliciously spiced potato mixture, which is then topped with fresh pomegranate, crunchy sev, onions, and a smear of zesty garlic chutney. A perfect blend of sweet, tangy, spicy, and savory, Dabeli is an irresistible treat for any occasion.
Cuisine: Gujarati Recipes
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Pav buns | 4 (for Dabeli) |
| Butter (Salted) | As needed (for toasting buns) |
| Onion | 1, finely chopped |
| Sev | 1/2 cup |
| Fresh Pomegranate Fruit Kernels | 1/2 cup |
| Coriander (Dhania) Leaves | 1/4 cup, finely chopped |
| Lahsun Ki Chutney (Red Garlic Chutney) | 1/4 cup |
| For Homemade Dabeli Masala | |
| Potatoes (Aloo) | 4, boiled and mashed |
| Fennel seeds (Saunf) | 1 teaspoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon, roasted and powdered |
| Sesame seeds (Til seeds) | 1 teaspoon |
| Dry Red Chillies | 4 |
| Whole Black Pepper Corns | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Brown cardamom (Badi Elaichi) | 1 |
| Star anise | 1 |
| Dessicated Coconut | 1/4 cup |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Sugar | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 tablespoon |
| Sweet Chutney (Date & Tamarind) | 2 tablespoons |
| Salt | To taste |
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Instructions
-
Prepare the Potatoes:
- Begin by boiling the potatoes in a pressure cooker. Add 1/2 cup of water to the cooker along with the potatoes, close the lid, and cook for 3-4 whistles. Once the pressure settles, open the cooker, peel the potatoes, and mash them roughly. The texture should be coarse, not entirely smooth.
-
Prepare the Chutneys:
- While the potatoes cook, prepare the Date Tamarind Chutney and Garlic Chutney. Keep them aside for later use.
-
Make the Dabeli Masala:
- Heat a pan and dry roast the fennel seeds, coriander seeds, cumin seeds, sesame seeds, dry red chilies, cinnamon stick, cardamom, black peppercorns, and star anise for a few seconds until aromatic.
- Transfer the roasted spices into a blender and grind them into a fine powder.
- Add the dessicated coconut, sugar, amchur powder, and Kashmiri red chili powder to the spice mix. Blend everything together to form the homemade Dabeli masala powder. Set it aside.
-
Prepare the Dabeli Filling:
- In a pan, melt butter over medium heat. Add the prepared Dabeli masala and sauté for a few seconds. Then add the mashed potatoes, date chutney, and roasted peanuts (if using). Sauté everything together for about 3-4 minutes until well combined. Taste and adjust the seasoning if necessary. Remove from heat and set the filling aside.
-
Toast the Pav Buns:
- Slice the pav buns horizontally. Heat a little butter in a pan and toast the buns on both sides until golden brown and crispy. Once done, set them aside on a platter.
-
Assemble the Dabeli:
- Spread a generous amount of the Dabeli filling on the lower half of each toasted bun.
- Top with finely chopped onions, fresh coriander leaves, sev, and pomegranate kernels.
- Smear the garlic chutney on the top half of the bun and gently place it over the filled half.
-
Serve and Enjoy:
- Your Gujarati Dabeli is now ready to be served! Enjoy these delicious spicy pav buns as a tea-time snack or at your next chaat party. For a complete chaat experience, pair it with Sev Puri and Dahi Bhalla Papdi Chaat.
Serving Tip:
Dabeli is best served fresh and hot, with a crunchy texture from the sev and a burst of flavors from the chutneys and spiced potato filling. It’s a perfect snack for gatherings, evening snacks, or any time you’re craving something flavorful and unique.
