Dabeli is a popular street food hailing from Gujarat, India's westernmost state. It's a very tasty sandwich that combines many contrasting flavors and textures. A sweet and spicy potato mixture is stuffed between two buns that are coated generously with spicy garlic chutney, then topped with roasted peanuts, pomegranate seeds, sev (crunchy chickpea noodles), and a sweet date and tamarind chutney. Be sure to toast the bread just before you assemble the sandwich — it's worth it!

Dabeli: Indian Potato and Chutney Sandwich [Vegan]

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For the Dabeli Masala:

  • 1 dry red chili
  • 1 teaspoon coriander seeds
  • 1/2-inch piece cinnamon stick
  • 2 cloves
  • 1/4 teaspoon cumin seeds

For the Sweet Tamarind Chutney:

  • 2 cups dates, pitted and chopped
  • 1/4 cup tamarind pulp
  • Jaggery, to taste (see notes)
  • 1 teaspoon red chili powder
  • A pinch of asafoetida, garlic powder, or onion powder
  • Salt, to taste

For the Potato Filling:

  • 2 medium potatoes, boiled, peeled, and mashed
  • 1 small onion, finely chopped
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida, garlic powder, or onion powder
  • 2 teaspoons dabeli masala
  • 2 tablespoons sweet tamarind chutney
  • 2 tablespoons oil
  • Salt, to taste

For the Dabeli:

  • 6-8 burger buns, as needed
  • Vegan butter, for cooking
  • 1/4 cup roasted peanuts
  • 1/4 cup cilantro, finely chopped
  • 1/4 fine sev (see notes)
  • 1/4 cup pomegranate seeds
  • Sweet tamarind chutney, as needed
  • Green chutney, as needed (see notes)


To Make the Dabeli Masala:

  1. Dry roast the dabeli masala ingredients in a pan until fragrant. Grind to a fine powder in a spice grinder or blender. Use as needed.

To Make the Sweet Tamarind Chutney:

  1. In a saucepan, combine all the ingredients along with 4cups of water. Bring the mixture to a boil, lower the heat and simmer for 20-25 minutes or until dates are very very soft.
  2. Cool the mixture and blend it into a smooth paste. Strain through a sieve to remove any strings or seeds. Store in an airtight container in the refrigerator for 2-3 weeks.

To Make the Potato Filling:

  1. Heat oil in a pan, add the cumin seeds and once the seeds start to splutter, add asafoetida, 2 teaspoons ground dabeli masala, mashed potato, salt, and some water. Mix well and cook for 4-5 minutes.
  2. Take off the heat and add the sweet tamarind chutney and mix well. Set aside.

To Make the Dabeli Sandwich:

  1. Slice the buns in half horizontally and cook the buns with butter until nicely toasted. Smear green chutney on the bottom half of the bun.
  2. Place some of the potato filling on the bottom half of the bun. Top with the onion, peanuts, cilantro, sev, pomegranate, green chutney, and sweet tamarind chutney. Sandwich it with the top half of the sandwich bread and serve.


Sev are the tiny, crispy noodles you see in the photo. They're made from chickpea flour. Ingredients like sev, green chutney, and jaggery can be found in your local Indian or Middle Eastern grocery. Recipe adapted from Tarla Dalal.


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