From   Tea Time

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Indian

A popular Gujarati street food that draws people like bees to honey


  • Buns 4
  • Medium potatoes, boiled, peeled and mashed 6
  • Garam masala powder 1½ tsps
  • Degi mirch powder 2 tbsps
  • Chaat masala 1 tsp
  • Salt to taste
  • Sugar ½ tsp
  • Oil 2 tbsps
  • Mustard seeds 1 tsp
  • Curry leaves 7 to 8
  • Garlic cloves ½ cup
  • Lemon juice ½ tbsp
  • Nylon sev as required
  • Medium onion, finely chopped 1
  • Fried peanuts ½ cup
  • Fresh pomegranate pearls 2 tbsps
  • Butter 2 tbsps
  • Sweet tamarind chutney to drizzle
  • Coriander-mint chutney to drizzle


  • To make filling, take potatoes in a bowl, add garam masala powder, 1 tsp degi mirch powder, chaat masala, salt, sugar and ¼ cup water and mix well.
  • Heat 1 tbsp oil in a non-stick pan, add mustard seeds and curry leaves and let the seeds splutter. Add the potato mixture and saute for 3-4 minutes. Transfer this into a bowl.
  • To make garlic chilli chutney, put garlic cloves in a grinder jar, add remaining degi mirch powder, salt, ½ lemon juice and a little water and grind well. Transfer into a small bowl.
  • Slit the buns from the center without cutting through, and spread garlic chilli chutney on the cut side of all the buns.
  • Spread some potato mixture, sprinkle nylon sev, some onion, some peanuts and some pomegranate seeds on the base half. Bring the top half over these.
  • Heat butter on a non-stick tawa, place the dabelis on it and cook them, turning sides till both sides are golden and a little crisp.
  • Place them on individual serving plates, drizzle tamarind chutney and coriander-mint chutney over them and serve immediately.