दाबेली (Dabeli) by Tarla Dalal

dabeli masala

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix allows control over spices and salt.

pav bread

🥗Healthier: whole wheat buns

💰Cheaper: regular bread rolls

Whole wheat adds fiber while regular rolls are more accessible.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: roasted chickpeas

Sunflower seeds provide similar crunch with lower cost.

sev

🥗Healthier: baked sev

💰Cheaper: crispy noodles

Baked sev reduces oil content while maintaining crunch.

Combine the dabeli masala, meethi chutney, and a little water (approx. 1 tbsp) in a bowl and mix well.

Heat the oil in a non-stick pan.

Add the prepared dabeli masala mixture to the pan.

Mix well and cook on a medium flame for 1 minute, while stirring continuously.

Add the mashed potatoes to the mixture.

Add salt to taste and mix well.

Add a little water and remove from the flame.

Transfer the mixture to a plate and press well with the back of a spoon.

Sprinkle coriander over the mixture.

Add grated coconut and pomegranate on top, then keep aside.

Take a pav and slit it on two sides at right angle (keeping them joined at the remaining 2 ends).

Apply 1 tsp of geeli lehsun ki chutney on the inner sides of the pav.

Apply 1/2 tbsp of meethi chutney evenly on the inner sides of the pav.

Stuff with 2 tbsp of the stuffing.

Top with 1 tsp of onions, 1 tsp of masala peanuts, and 1 tsp of sev.

Just before serving, cook each dabeli on a hot tava (griddle) for a minute using a little butter.

Serve immediately garnished with sev.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens