Photograph of the finished Dabeli

India · Bánh kẹp khoai tây Dabeli

Dabeli

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 12
  • Photograph of Potato Potato 2.6 lb
  • Photograph of Sour tamarind Sour tamarind 4.9 oz
  • Photograph of Palm sugar Palm sugar 3.5 oz
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 7.1 oz
  • Photograph of Roasted peanuts Roasted peanuts 5.6 oz
  • Photograph of Pomegranate seeds Pomegranate seeds 7.1 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Garam masala Garam masala 0.7 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz

Method

  1. 1 Simmer tamarind juice with palm sugar and garam masala for 10 minutes until thickened into a sweet and sour sauce.
  2. 2 Boil the potatoes, then mash them and mix with some of the tamarind sauce until they turn reddish-brown.
  3. 3 Sauté the mixed potatoes in a pan with butter for 5 minutes, then flatten and sprinkle with pomegranate seeds.
  4. 4 Slice the bread and spread tamarind sauce on both the inside and outside.
  5. 5 Place the potato slices between the tortillas, press gently, and pan-fry in butter for 2 minutes on each side until golden brown.
  6. 6 Stuff the sesame seeds and roasted peanuts into the gaps on both sides of the bread right before serving to keep them crispy.
Start cooking