India
Dabeli (Potato-stuffed Buns with Chutney)
Dabeli (Potato-stuffed Buns with Chutney), prepared with oil, asafoetida powder, dabeli masala.
Loading kitchen…
Loading…
Keep cooking
Recipes from the same place, or built on the same ingredients.
India
Dabeli (Potato-stuffed Buns with Chutney), prepared with oil, asafoetida powder, dabeli masala.
Loading kitchen…
Tips, changes and questions from people who cooked this recipe.
Measuring cups and spoons · Kitchen knife · Cutting board · Potato masher · Clean serving plate · Frying pan
9 clear steps
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 a masher. Toss in the roasted peanuts and mix everything well.
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.
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.
Recipes from the same place, or built on the same ingredients.
