Dabeli

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Remove the stems from the dried chillies and soak them in water for 20 minutes, then pour off the excess water.
2. Blend the soaked chillies, garlic and salt until smooth. Store the chutney in a glass jar topped with oil.
3. Heat oil in a skillet, add the peanuts, red chilli powder, chaat masala and salt, and roast on medium heat for 2 to 3 minutes. Let them cool completely before storing in an airtight jar.
4. Add 1 cup of water to the Instant Pot and set a trivet inside. Place the potatoes on the trivet, seal the lid with the valve set to sealing, and pressure cook for 15 minutes. Let the pressure release naturally.
5. Peel the cooled potatoes and dice them small.
6. Heat oil in a nonstick pan and add the dry spices and potatoes. Mash and mix until smooth. If the potatoes look dry, add 1 to 2 tablespoons of water.
7. Slice a bun horizontally without cutting through. Spread 2 to 3 teaspoons of red chutney on one half and tamarind chutney on the other. Top the red chutney with 2 to 3 tablespoons of potato filling, then press on a tablespoon each of peanuts, diced onion and cilantro. Close the bun, pressing gently.
8. Dip the three exposed sides of the filling into the sev so it sticks to the potato. Repeat with the remaining buns.
9. Preheat a pan and add butter. Cook the dabeli on medium heat for 2 to 3 minutes, pressing gently with a spatula. Flip and cook 2 minutes more, pressing gently, until the bottom is golden and slightly crisp. Serve hot with more garnish.

Summarized from Ministry of Curry's video. Watch it for the details.

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