Now that we have our Dabeli Masala or Dabeli spice blend ready, we will proceed to make one of the delicious and most loved street foods of India. As I said in previous post, Dabeli or Katchi Dabeli or Double Roti is a street food mostly originated in Kutchi/Gujarat and very popular street food sold in Mumbai/Bombay. This recipe comes straight from Raghavan Iyer’s 660 Curries, one of my most treasured cookbooks that has vast collection of rare and unique recipes from every part of India.

In Raghavan’s own words,
"Maharashtrian’s are very creative when it comes to combining multiple sources of carbohydrates in the same dish. This curry-in-a-bun is love at first bite-topped with luscious-red, juicy-tart pomegranate seeds. It’s really a cinch to make as a do-ahead dish. Just lay everything out in a bowls assembly-line style, in the same order as they go into the bun, and folks can help themselves by making their own. Those ho-hum taco parties will make a run for the border."

Don’t get scared looking at long list of ingredients because the recipe is simple and very straight forward. Along with spicy potato filling, I am also giving the recipes for 3 different chutneys that go into preparing this mouth watering street food. Please note that the original recipe calls for just Sweet & Sour Date-Tamarind Chutney and Green Mint-Coriander Chutney. But I also used Spicy Red Chutney because I like little note of spiciness that kicks in between sweet and sourness from other chutneys. So without delaying any further, shall we proceed and enjoy the delicious and very satisfying Dabeli?


Recipe: Dabeli (Spiced Potato & Pomegranate Sandwiches)
Prep Time: 10 mins
Cooking Time: 20 mins
Makes: 4-6
Recipe Level: Easy/Beginner
Spice Level: Medium to Hot
Recipe Source: 660 Curries
Recipe/Post by: Sia
For Potato Filling:
3 large Potatoes (Russet or Yukon Gold), peeled, boiled and mashed
1 small Onion, finely chopped (Optional)
1 tbsp Dabeli Masala
1 tsp Sugar Powder
½ tbsp Oil
Salt to taste

For the Sauces:
Recipe calls for just Sweet & Sour Date-Tamarind Chutney and Green Mint-Coriander Chutney but I also used Spicy Red Chutney.

For Sweet Tamarind-Date Chutney:
1 lemon sized Tamarind Pulp, soaked in water
6-8 Dates, pitted
½ tsp Red Chilli Powder
4-6 tbsp Jaggary (adjust acc to taste)
Salt to taste

For Green Mint Chutney:
1 packed cup Mint Leaves
½ packed cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Spicy Red Chutney:
10 Dry Red Chillies
2-3 Garlic flakes
1 small Tomato (Optional, it helps in grinding the chillies to smooth paste)
½ tsp Tamarind Paste
1 tsp Jeera/Cumin Seeds
Salt to taste

For Assembling the Sandwiches:
4-6 Ladi Pav/Burger Buns
Butter for Spreading
Seeds from 1 small juicy Pomegranate
½ cup Spicy Roasted Peanuts (I used plain ones)
1 small Red Onion, finely chopped
½ cup Sev (Gram flour noodles, deep fried. You will find them in any Asian stores)
1-2 tbsp Coriander Leaves, finely chopped

Special Utensils:
Sturdy Mixer Grinder


For Potato Filling:
  1. Combine mashed potatoes, dabeli masala, salt and sugar and mix well.
  2. Heat oil in a pan and add finely chopped onion if using (adding onion is optional but I remember having it in the dabeli potato filling back in my campus bakery). Sauté it on medium heat till onions turn golden, about 2-3 mins.
  3. Mix in spiced potato and cook, stirring occasionally, until the potatoes are warmed and the spices are cooked, 5-6 mins. Keep this potato mixture aside.

For Sweet Tamarind-Date Chutney:
  1. Grind all ingredients listed under sweet tamarind-date chutney to very smooth paste adding very little water at time. This paste should be little thick not runny.

For Green Mint Chutney:
  1. Grind all the ingredients listed under green mint chutney to smooth paste adding very little water at time. Adjust the number of green chillies according to taste. I personally like little hot. Make sure that the chutney is not very watery.

For Spicy Red Chutney:
  1. Grind all the ingredients listed under spicy red chutney to very smooth paste adding very little water at time. If you find it difficult to grind, add small tomato (tip learnt from my favourite Chaatwalah).

To Assemble Dabeli:
  1. Heat a griddle or skillet over a medium heat. Slice the ladi-pav or sandwich buns in center and apply little butter on each side. Place this bun, buttered side down, on a skillet and cook until they are browned, about one minute. Remove the buns from griddle and keep aside.
  2. To make the sandwich, first spread a tsp each of date-tamarind sauce, mint-coriander chutney and spicy red chutney. You can adjust these chutneys depending on your taste.
  3. Next, place 1/6th of Spiced Potato. You can make a medium lime sized potato balls and pat it a bit and place it on the bun.
  4. Sprinkle a tbsp of juicy pomegranate seeds, followed by a tbsp of roasted peanuts, ½ tbsp finely chopped red onion and a tbsp of Sev.
  5. Garnish with finely chopped coriander leaves on top and then cover it with the other half of bun and serve them immediately.

Special Note/Tips:
  • It’s best to assemble this Dabeli just before serving.
  • I like the potato filling to be little warm but you can use cooled potato filling too.
  • Use of Red Spicy Chutney is optional.

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  1. Priya Narasimhan // 25 September 2009 at 21:12  

    just mouth watering. too good.

  2. Divya Vikram // 26 September 2009 at 02:54  

    HAvent eaten this. Love the addition of pomegranates.

  3. Parita // 28 September 2009 at 01:42  

    One of my favorites!!! Havent had this since i left india :(

  4. Vani // 28 September 2009 at 02:18  

    Love the addition of pomegranate here. Looks yum!

  5. Prathibha // 29 September 2009 at 17:02  

    This is definitely a love @ first byte one..I m thoroughly enjoying this delicacy here in mumbai.

  6. Sandhya Hariharan // 5 October 2009 at 21:31  

    Dabeli is just yumm...I used to grab them weekly 4 sure.. when i used to b in mumbai.

    Picture is just perfect!!