Dates and Tamarind Chutney - 1.5 tbsps + about 1/4 cup for spreading on the bun
Grated Coconut - 2 tbsps
Sev - as required
Chopped Cilantro - as required
Chopped Onion - 1/4 cup
Pomegranate seeds - 1/4 cup
For masala peanuts
Red Chilli Powder - 1/4 tsp
Amchur Powder - 1/4 tsp
Crushed Roasted Peanuts - 1/4 cups
Oil - 1 tsp
For Garlic Chutney
Garlic Cloves - 5
Red Chilli Powder - 1 tsp
Black Salt - 1/2 tsp
Water 2 tbsps
Prep - Work
For the Masala
Grate about 2 tbsps coconut and set aside.
Chop the onions and cilantro too.
Boil the potatoes in your preferred way. I microwaved my potatoes under the potato setting. Let it cool down, peel the skin and mash the potatoes nicely.
Clean the pomegranate, chop them and separate about 1/4 of arils or the edible seeds.
Preparing Garlic Chutney
Peel the garlic skin and grind the garlic cloves along with red chili powder and black salt by adding 2 tbsps of water.
Preparing Masala Peanuts
You can use store bought masala peanuts also.
Heat the kadai and add oil.
Once the oil is hot, add about 1/4 cup of peanuts and the 1/4 tsp of red chilli powder and amchur powder.
Roast in medium heat for about 3 to 4 minutes.
Once it is cool, crush them in mortar pestle.
Preparing the Dabeli Filling or the Potato Masala
Heat the kadai and add oil.
Once the oil is turn to low heat and add the dabeli masala and let it roast for a minute. Make sure the heat is low if not the masala would get burned.
Now add 2 tbsps of water and the dates and tamarind chutney and mix well.
Let it cook for about 45 seconds and now add the boiled mashed potatoes and salt.
Mix them well and if required add 2 more tbsps of water. The filling should not be too dry.
Let it cook for couple of minutes and then turn off the heat. Now add the lemon juice and mix well.
Now place this masala mix in a bowl or plate and press it well.
Then add all the toppings or garnishing - I added grated coconut, sev, chopped onions, cilantro, crushed peanuts and pomegranate arils.
Heat the tawa and add bit of butter or ghee or oil.
Slit the pav buns and place them upside down and roast them for about 30 to 45 seconds.
Now spread the garlic chutney on one side of the bun and on the other side the dates and tamarind chutney.
Scoop out about 2 tbsps of potato filling and place on any one of the sides of pav bun like below.
Add more garnishings as per your preference and cover it with the other side.
That's it. Indian Dabeli Sandwich is ready. Enjoy!!!
Assembling Dabeli for Kids
(Vaandu prefers it this way and I am sharing the same. Please modify it as per your preference)
I use the Hawaiian Sweet bun for the kiddo.
I slit them into two and roast them slightly with butter.
I skip the garlic chutney and instead add tomato ketchup and add about 1 tbsp of the potato filling and also skip the raw onions and add more sev.
Adjust the spices and garnishing as per your preference. If required, sugar can be added in the potato mixture. Store bought masala peanuts can be used too. If required, add about 1/4 tsp of red chilli powder to the potato filling. Also adjust the red chilli powder as per your preference for the garlic chutney. This garlic chutney can be prepared in bulk and stored for about a week. I just prepared required quantity for this recipe.