Dabeli

Method

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1. Heat the oil in a wide pan and stir in the dabeli masala for 30 seconds.

   Mark done Start 30 sec timer

2. Add the mashed potato, tamarind chutney, sugar and salt and mix thoroughly.

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3. Cook 4 minutes, pressing the mixture flat, then spread it in the pan and level the top.

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4. Scatter half the pomegranate, half the peanuts and half the coriander over the surface and press them in.

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5. Split the rolls almost through.

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6. Spread green chutney on one cut face and tamarind chutney on the other.

   Mark done

7. Pack a thick layer of the potato mixture into each roll.

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8. Melt the butter on a griddle and press the filled rolls in, turning, for 2 minutes until golden on both sides.

   Mark done Start 2 min timer

9. Dip the open edges of each roll in the sev so it sticks all round.

   Mark done

10. Top with the remaining pomegranate, peanuts, red onion and coriander and eat at once.

    Mark done

Chef’s Tips

• Sev pressed on at the end, never mixed in.
• Both chutneys, one on each cut face.
• Griddle the filled roll — it is not a cold sandwich.

Pairing Suggestions

• Masala chai
• Extra sev
• Cold water

Storage & Reheating

The filling keeps 2 days refrigerated. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.