Dabeli (Kutchi Dabeli) Spicy Potato Sandwich

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Dabeli (Kutchi Dabeli)

A beloved street snack from Gujarat, Dabeli is all about contrast — soft spiced potatoes, sweet and tangy chutneys, crunchy peanuts and sev, fresh coriander, and a squeeze of lemon, all tucked into a lightly toasted bun. 

It’s messy, vibrant, and absolutely addictive.

Ingredients (Makes 6 Dabeli)

For the Spiced Potato Filling

  • 4 medium potatoes, boiled and mashed (use leftover potatoes if you have)

  • 1 tbsp oil or butter

  • 2 tbsp Dabeli masala (take salt, chilli and garam masala if you don't have that)

  • 2–3 tbsp tamarind chutney

  • 1–2 tbsp garlic chutney (optional but traditional)

  • 2 tbsp roasted peanuts

  • Salt, to taste

  • 2–3 tbsp water (to soften mixture)

For Assembling

  • 6 pav (soft bread rolls)

  • Tamarind chutney (sweet & tangy)

  • Green chutney (coriander-mint)

  • Fine sev

  • Fresh coriander, chopped

  • 1 small onion, finely chopped (optional)

  • Pomegranate seeds (optional but lovely)

  • Lemon wedges

  • Butter, for toasting

Method

1. Make the Potato Filling

Heat oil in a pan over medium heat. Add the Dabeli masala and stir for a few seconds until fragrant (be careful not to burn it).

Add the mashed potatoes, salt, tamarind chutney, and garlic chutney. Mix well.
Add 2–3 tablespoons of water to soften the mixture slightly — it should be moist but not runny.

Fold in the roasted peanuts. Cook for 2–3 minutes until everything is well combined and heated through. Switch off the heat.

The mixture should be soft, spicy, slightly sweet, and tangy.

2. Prepare the Pav (Bread)

Slice the pav horizontally without cutting all the way through.

Spread tamarind chutney on one side and green chutney on the other.

3. Assemble the Dabeli

Spoon a generous layer of the warm potato filling inside the pav.

Top with:

  • A sprinkle of chopped onions (if using)

  • Fresh coriander

  • A squeeze of lemon

  • A generous handful of sev

Close the pav gently so the sev sticks to the sides of the filling (this is part of the charm).

4. Toast

Lightly butter the outside of the pav and toast on a hot pan until golden and slightly crisp on both sides.

Serve immediately while warm.

Notes

  • Dabeli masala is key — it gives the dish its signature sweet-spicy aroma.

  • The balance of sweet (tamarind), spicy (masala), fresh (coriander & lemon), and crunchy (sev & peanuts) is what makes it special.

  • It’s perfect for brunch, tea-time, or as a fun dinner with friends. 

    PS: to keep things easy I make the whole pan and garnish it well and everyone makes their own. 







 

Location: Zürich, Switzerland Zürich, Switzerland
My Creative World: Cooking, Textiles, and Zurich Cooking has always been more than just preparing meals for me — it’s a little adventure, a way to slow down, and a chance to play with flavors and textures. I love creating everyday recipes that are plant-forward and Indian-inspired, carrying warmth, comfort, and a little curiosity in every dish. Some mornings, it’s the simple ritual of brewing masala chai; other days, it’s experimenting with seasonal vegetables, spices, or a new twist on a family favorite. Through cooking, I celebrate small moments, explore memories, and share stories — whether in my kitchen, in classes at Klubschule Migros, or here on the blog. Just like cooking, working with textiles and upcycling is a way to transform everyday materials into something new and unexpected. I love reimagining scraps of fabric, playing with colors and textures, and letting ideas unfold naturally. The Zurich Bag grew from this same curiosity — a playful project born at the House of Creativity, where old sun blinds found a second life as something practical, beautiful, and full of story. Each bag carries a little piece of life, creativity, and the joy of making something with care.

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