Dabeli: Potato Rolls With Date-Tamarind Chutney

Dabeli is an Indian street food that consists of dinner rolls with date-tamarind chutney, spicy red chili garlic chutney, and a spicy yet sweet potato filling. It is often topped with other goodies like pomegranate, masala peanuts, onions, and cilantro to add some variation in texture and taste.

DABELI: POTATO ROLLS WITH DATE-TAMARIND CHUTNEY [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE FILLING:

• 3 potatoes (about 2 cups), boiled and mashed
• 3 tablespoons date and tamarind chutney
• 2 teaspoons lime juice
• 2 tablespoons dabeli masala (see notes)
• 1 teaspoon sugar
• 1 tablespoon oil
• 1 tablespoon vegan butter
• Salt, to taste

FOR THE MASALA PEANUTS:

• 1 cup roasted peanuts
• 2 teaspoons red chili powder
• 1/8 teaspoon turmeric
• Salt, to taste
• 1 tablespoon oil

FOR ASSEMBLY:

• 4 pavs/dinner rolls, gluten-free if needed
• 3-4 tablespoons pomegranate arils
• Nylon sev (see notes)
• 1-2 tablespoons finely chopped cilantro
• 1/4 cup finely chopped onions

PREPARATION

TO MAKE THE MASALA PEANUTS:

1. Heat oil in a heavy bottomed pan, add in roasted peanuts. Toss in oil for a minute.
2. Add red chili pepper, turmeric, and salt. Toss to coat. Cook for another 2 minutes on medium heat. Turn off heat and transfer to a plate.

TO MAKE THE FILLING:

1. Heat oil and butter in the pan. Add mashed potatoes along with salt, sugar, dabeli masala, and 2-3 tablespoons of water. Mix well and sauté until the spices are fragrant.
2. Add the date-tamarind chutney and lime juice. Mix and cook until the mixture is dry and leaves the sides of the pan.
3. Transfer the mixture to a serving platter and spread evenly.
4. Top with masala peanuts, cilantro, onions, pomegranate, and nylon sev.

TO ASSEMBLE EACH BUN:

1. Slice each bun/pav horizontally without cutting all the way through. Spread red chili garlic chutney on one side and date-tamarind chutney on other.
2. Place a layer of the potato stuffing and top with onions and masala peanuts.
3. Heat butter in a skillet and toasted dabeli on both sides and pressing slightly until done.
4. Roll the sides of dabeli in nylon sev so that the sev sticks to mixture on all sides.

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