Dabeli Recipe

Boil potatoes

Place peeled and quartered potatoes in a saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender when pierced with a fork. Drain thoroughly and let steam-dry for 2 minutes.

Mash

Transfer hot potatoes to a large bowl and mash until mostly smooth with a few small chunks remaining. Set aside.

Heat oil and temper

In a wide skillet or nonstick pan, heat 2 tablespoons vegetable oil over medium heat. When hot, add mustard seeds and let them splutter (about 20 seconds). Add cumin seeds, asafoetida, curry leaves and chopped green chilies; sauté for 20–30 seconds until fragrant.

Add spices

Reduce heat to medium-low. Add dabeli masala (or substitute) and stir into the oil for 10–15 seconds to bloom the spices. Add turmeric, kashmiri chili powder, roasted cumin powder and coriander powder. Stir constantly for 10 seconds so spices don't burn.

Combine potatoes with spice mixture

Add the mashed potatoes to the pan. Stir thoroughly to coat the potato with the tempered spice mixture. Add jaggery (or brown sugar), tamarind paste, salt and 1–2 tablespoons water to loosen and create a glossy, slightly saucy coating. Cook for 2–3 minutes, stirring, so flavors marry. Taste and adjust salt, jaggery or tamarind to achieve a balance of mildly sweet, tangy and spicy. Add lemon juice and mix. Remove from heat and keep warm.

Slice pav

Slice the pav horizontally, keeping one side attached if desired (like a bun hinge). Lightly toast or heat the inside on a griddle if preferred.

Warm butter on griddle

Heat a flat griddle or skillet over medium-low heat and add 1 tablespoon butter. Once melted, place pav cut-side down on the griddle and toast until golden and slightly crisp (about 60–90 seconds). Flip and toast the outer side for another 30–40 seconds. Repeat for remaining pav, adding remaining butter as needed.

Fill buns

Open a toasted pav, spread about 1 teaspoon green chutney and 1 teaspoon tamarind chutney on the insides. Place a generous heaping tablespoon (about 60–70 g) of the warm potato filling in each pav. Sprinkle finely chopped onion, a little roasted crushed peanut, pomegranate arils (if using), and a pinch of sev/farsan over the potato filling. Add a light drizzle of red chili garlic chutney for heat if desired. Close gently.

Finish and serve

Press the closed pav gently so filling adheres. Optionally, smear a little butter on the outside and place back on the griddle for a few seconds to seal. Serve immediately with extra chutneys, sev and chopped coriander on the side for garnish.