Potato Stuffed Tangy Bun Sandwich (Dabeli)

Indian Vegetarian Snacks Special

Gujarati Cuisine

Potato Stuffed Tangy Bun Sandwich (Dabeli)

Serves 4

Ingredients:

Potatoes- 4, Boiled

Onion- 1, Finely Chopped

Garam Masala- 1-1/2 Tsp.

Degi Mirch- 1 Tbsp.

Chaat Masala-1 Tsp.

Salt-To Taste

Sugar- 1 Tsp.

Water- For the Spice Mix

Olive Pomace Oil-1 Tbsp.

For Lehsun Chutney:

Garlic Cloves- 1 Cup

Degi Mirch- 1 Tbsp.

Lemon Juice- 1/2 No. 

Salt- To Taste

Water-

For Date Tamarind Chutney:

Dry Dates-  Cup

Tamarind (Imli)-

Jaggery-

Red Chilli Powder-

Salt-

Water-

Dabeli Buns-

Nylon Sev-

Pomegranate Seeds-

Method:

Mix the Dry Masalas (Garam Masala, Degi Mirch, Chaat Masala, Salt & Sugar) in Little Water & Keep Aside

Mash the Potatoes with Hands/Potato Masher to a Smooth Mix

Collect the Mixture in the Bowl & Keep Aside

Heat Oil in a Pan

Add the Masalas & Saute till a Boil Comes

Cook the Potatoes in the Masala Mixture & Saute

Remove from Heat & Keep Aside

For Garlic Chutney:

Blend Garlic Cloves, Degi Mirch, Lemon Juice  into a Fine Paste by sprinkling Water if needed

For Date Tamarind Chutney:

Blend Tamarind Puree & Soaked Dates into a Fine Paste

Heat a Non Stick Pan

Add the Date-Tamarind Paste & Stir

Add Jaggery, Red Chilli Powder, Salt & Water

Stir Continuously till the Paste thickens with a Chutney Consistency

Cut the Buns in Half but Leave the Backside Sealed

Spread the Garlic Chutney on one side of the Bun, then Add a layer of Potato Filling the Centre, next Spread a Layer of the Date-Tamarind Chutney on the other side of the Bun 

Add a Dash of Onions, Ribbon Sev, Anar Dana inside the Dabeli Bun  & Serve with Mint Chutney!

Tip:

Mixing Masala in Water helps avoid the Burnt Masalas which may impart Little/No Aroma/Flavours

Variations:

Heat Ghee/Oil, Add all the Dry Masalas to Roast till the Flavours are Released

Keep the Mixture Dry & Use with Potatoes as Needed

Feel free to share your views & do let us know how this one turned out :)