Entree: India – Indian Street Food Classics – દબેલી ➤ Dabeli (Spiced mashed potato sandwich with sweet-tangy chutneys, roasted peanuts, and crunchy sev served in buttered buns)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (700 g) potatoes, peeled and diced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) asafoetida (hing)
- 1/2 tsp (2 g) turmeric powder
- 1 tbsp (8 g) Dabeli masala or 1 tbsp (15 ml) garam masala + 1 tbsp (7 g) roasted peanut powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1/2 tsp (2 g) sugar
- 1/2 tsp (2 g) salt, plus more to taste
- 1 tbsp (15 ml) tamarind chutney (store-bought or homemade)
- 2 tbsp (30 g) garlic-chilli chutney
- 1/4 cup (60 ml) cilantro-mint chutney
- 1/4 cup (60 ml) water (to adjust potato consistency)
- 1/4 cup (35 g) roasted peanuts, coarsely chopped
- 1/4 cup (40 g) pomegranate seeds
- 1 cup (60 g) sev (Gujarati farsan sev)
- 8 small pav or dinner rolls
- 4 tbsp (60 g) unsalted butter, softened (for toasting)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (for garnish)

Show original ingredient measurements

- 1.5 lb (700 g) potatoes, peeled and diced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) asafoetida (hing)
- 1/2 tsp (2 g) turmeric powder
- 1 tbsp (8 g) Dabeli masala or 1 tbsp garam masala + 1 tbsp (7 g) roasted peanut powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1/2 tsp (2 g) sugar
- 1/2 tsp (2 g) salt, plus more to taste
- 1 tbsp (15 ml) tamarind chutney (store-bought or homemade)
- 2 tbsp (30 g) garlic-chilli chutney
- 1/4 cup (60 ml) cilantro-mint chutney
- 1/4 cup (60 ml) water (to adjust potato consistency)
- 1/4 cup (35 g) roasted peanuts, coarsely chopped
- 1/4 cup (40 g) pomegranate seeds
- 1 cup (60 g) sev (Gujarati farsan sev)
- 8 small pav or dinner rolls
- 4 tbsp (60 g) unsalted butter, softened (for toasting)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (for garnish)

Instructions

1. Boil the potatoes in salted water until fork-tender, about 12–15 minutes; drain and mash coarsely, leaving some texture.
2. Heat oil in a skillet over medium heat. Add mustard seeds and let them pop, then add asafoetida and sauté for 10 seconds.
3. Add turmeric, red chili powder, and Dabeli masala; sauté 15–20 seconds to bloom the spices. Add mashed potatoes, sugar, salt, and 1/4 cup (60 ml) water and mix to combine, cooking 2–3 minutes until the mixture is well incorporated and slightly moist.
4. Stir in 1 tbsp (15 ml) tamarind chutney and 1 tbsp (15 g) garlic-chilli chutney into the potato mixture; adjust seasoning and remove from heat. Fold in half of the chopped roasted peanuts and 1 tbsp (15 ml) lemon juice.
5. Slice pav buns horizontally but not all the way through. Spread butter on the outer faces and toast on a skillet until golden and slightly crisp.
6. To assemble, open a toasted pav, spread a thin layer of cilantro-mint chutney and 1 tsp (5 ml) garlic-chilli chutney on the inner faces, add a heaping spoonful of the potato mixture, top with a sprinkle of chopped peanuts, pomegranate seeds, and a generous pinch of sev. Close the bun and press gently.
7. Serve immediately with extra chutneys and remaining sev on the side, garnished with chopped cilantro.