Indian Dabeli Sandwich

Oh, the dabeli sandwich. I should say ‘get into da belly’. I’m sure, and maybe not, that many of you have not heard of a dabeli, but it is this funky Indian sandwich, think of it as a slider, that it’s main ingredient is mashed potatoes. Yep, a mashed potato sandwich. This thing is so crazy, but it is one of India’s popular street and snack foods. This sandwich is really unique, due to the fact that texturally it is a bit off-putting but thankfully you get some added texture from the crushed peanuts, and sev. Dabeli and Sev. Two new words for you in this culinary world.

I made this sandwich only to use up leftover potato I had from making those poutine potato skins, so if you are looking for an interesting sandwich that is packed full of flavor and spices, give this one a try.

Did I mention that cilantro chutney?

Indian Dabeli Sandwich Recipe

Let’s get started.

Ingredients for the Sandwich:

  • 2 tbsp canola oil
  • 1 tsp cumin seeds
  • 1 cup of cooked mashed potatoes
  • 1 pinch of salt, to taste
  • 1 tbsp sugar
  • 1/4 cup of water
  • 2 tbsp cilantro chutney
  • 1/4 cup of roasted peanuts, lightly crushed
  • 1/4 cup of Sev (Indian chickpea crunchy noodles)
  • 2 small (slider style) hamburger buns

Ingredients for the Spice Mix:

  • 1/2 tsp red chili flakes
  • 1 tsp coriander seeds
  • 1/2 tsp all spice
  • 1 tsp whole black pepper
  • 1/2 tsp cumin seeds

OK, let’s start.

Heat a small skillet on medium heat. Add all of the spice mix ingredients, and gently stir, cooking for only about 3 minutes, if that. As soon as you start to get all of those aromas, it is time to turn the heat off and go to the next step.

Add the spice mixture to a spice grinder and pulse into you have a nice powder mixture.

Set to the side. This mixture will be added when we finish cooking the already cooked and mashed potatoes.

Ingredients for making Indian Dabeli

Next, wipe out the skillet. Return to a medium heat, and add in the canola oil.

Toss in the cumin seeds, and let them fry for about thirty seconds, then toss in the mashed potatoes. Give this a good stir, then add in the spice mix, and give that a good stir.

Cook this mixture for a couple of minutes, then add in the sugar, salt, and water.

Continue to stir until the potato mixture forms into a nice, thick paste and all of the water has evaporated into the potato mixture.

During this time, heat a larger skillet on medium to high heat, and add the buns to lightly toast them. Remember, this one it all about the texture. You do not want soft, on soft, or at least in my opinion you do not.

OK, let’s build the sandwich.

Take the bottom lightly toasted bun, and and half of the potato mixture. Top with half of the peanuts, half of the cilantro chutney, and then the sev. Where has sev been my whole life (or this sandwich for that matter)? Top with the other bun, and then repeat and build your second dabeli.

Dig in. Now I admitted that this is a funky sandwich. Texturally it’s bizarre, but bizarre in such a way that those Indian spices just blow you away. It’s a punch, not only with the cilantro chutney with it’s brightness, but those spices… Whoa. I can see why this is one of India’s favorite snack. Don’t even get me started on so many of the other awesome Indian dishes out there (well, maybe you should), but I’m sure those are coming down the road anyway. Anyway, let me know your thoughts on this one. Like, or no like.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *