Dabeli

Dabeli literally means pressed in Gujarati, originated in Kutch region of Gujarat.  It is spicy potato mixture made with special dabeli masala, pressed between buns. Roasted peanuts are added for crunch.  Mashed potatoes are cooked with dabeli masala mixed in tamarind chutney.  Mixture is spread on prepared slice of buns spread with garlic chutney, topped with some onions, roasted peanuts, pomegranate and sev served with date- tamarind chutney and coriander-mint chutney.

Dabeli Recipe:

Serves: 4-5

Ingredients:

• 3-4 medium size boiled potato
• 4-5 wheat buns (traditionally white is used)
• 1 tablespoon oil
• 2 tablespoon dabeli masala (more for extra spicy)
• 1 tablespoon lemon juice
• 4 tablespoon Date-tamarind chutney
• Salt to taste
• Finely chopped Cilantro to garnish
• Finely chopped onions
• Few roasted peanuts
• Sev to garnish

For Garlic chutney:

• 8-10 dried red chilies
• 6-7 garlic pods
• 1 teaspoon oil

Instructions:

For Garlic chutney

• Soak dried red chilies in hot water for 1-2 hours.
• Mix chilies, garlic and salt in blender and make a smooth paste.
• Drizzle teaspoon of oil over chutney.

For potato mixture:

• Mash boiled potatoes. Mix dabeli masala in tamarind chutney.
• Heat up oil in pan. Add dabeli masala, stir for minute. 
• Now add mashed potato, salt and lemon juice.  Cook for 5 minutes.
• Garnish with cilantro.

How to assemble:

• Spread garlic chutney on one side and tamarind and coriander chutney on other side.
• Spread generous layer of potato mixture. Top with roasted peanuts, onions and sev.
• Heat teaspoon of oil and slightly toast the buns on hot tawa.
• Serve hot with chutney coriander-mint and tamarind chutney.