How to Make Dabeli Masala + Chutneys Indian Street Food Katchi Dabeli Video Recipe Bhavna's Kitchen

dabeli masala

🥗Healthier: homemade spice blend

💰Cheaper: chaat masala

Homemade blend can control spices and reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

pomegranate seeds

🥗Healthier: fresh fruit

💰Cheaper: dried cranberries

Fresh fruit is healthier; dried cranberries are often cheaper.

sev

🥗Healthier: baked chickpeas

💰Cheaper: crispy rice

Baked chickpeas add crunch with fewer calories; crispy rice is often cheaper.

Start by peeling 1 large potato and cutting it into small cubes for faster cooking.

Heat a pressure cooker on medium to high heat and add 1 tablespoon of oil.

Once the oil is hot, add cumin seeds and finely chopped onion, stirring until the onion is slightly soft.

Add the cubed potatoes and salt to taste, stirring to combine.

If desired, add turmeric powder, but it's not necessary since the dabeli masala contains it.

Add a little bit of water to prevent sticking, then cover the pressure cooker and cook for one whistle.

After one whistle, release the pressure manually and check the potatoes; they should be soft.

Mash the potatoes and mix in red chili powder and dabeli masala, stirring well.

Prepare the bread by cutting 6 yeast rolls from the center, not all the way through, to create a pocket.

Lightly toast the opened rolls if desired, then spread garlic chutney on both sides of the bread.

Place the mashed potato mixture into the bread pockets.

Top with finely chopped onions, coriander leaves, and peanuts.

If available, add pomegranate seeds for garnish, but it's optional.

Serve the dabeli immediately, optionally with chili pakoras.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens