Gujarati Dabeli
Kutchi street-food sandwich — spiced mashed potato in a butter-toasted pav, layered with imli + lasun chutneys, peanuts, anardana and sev. Sweet, spicy, crunchy.
Per serving
Ingredients
- 4Bread buns (pav)
- 2–3 mediumBoiled potatoes, mashed
- 2 tbspDabeli masala
- 1/2 cupOnion, chopped
- 1/2 tspCoriander powder
- 3 tbspFried peanuts
- 3 tbspAnardana (pomegranate seeds)
- 3 tbspSev (thin)
- 3 tbspImli chutney (see recipe)
- 2 tspLasun chutney (see recipe)
- 3 tbspButter
- 2 tbspOil
- to tasteSalt
Method
- 1
In a pan, heat 2 tbsp oil. Add dabeli masala, coriander powder and salt. Add mashed potatoes.
- 2
Press the mix flat in the pan and roast 2–3 minutes — a faint crust forms.
- 3
Sprinkle a third of the chopped onion, peanuts and anardana on top of the potato while it's in the pan. Press in.
- 4
Slice the pav horizontally without separating fully. Spread lasun chutney on one inner side and imli chutney on the other.
- 5
Pile a spoonful of the spiced potato mixture between the slit. Press peanuts, anardana, fresh onion and sev onto the exposed edges.
- 6
Heat a tawa with butter. Toast the assembled dabeli on both sides till the pav is golden and the chutneys melt slightly.
- 7
Serve hot with extra sev and chopped onion on the side.