Dabeli

These are basically saucy mashed potato sandwiches topped with, among other things, fresh pomegranate arils.

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
1 tsp. granulated sugar
2 Tbsp. canola oil

For Assembling the Sandwiches:
butter
6 hamburger buns
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

To Prepare the Sauces:
1. Pour tamarind-date sauce into a bowl and set aside.
2. Pour 1/3 c. water into a blender along with cilantro, salt, garlic, ginger, and both fresh and dried chiles. Puree.
3. Pour into a separate bowl and set aside.

To Make the Filling:
1. Combine the mashed potato, masala, salt, and sugar in a bowl. Mix well.
2. Heat the oil over medium-high heat.
3. Add the potato mixture and cook, stirring occasionally, until the potatoes have warmed and the spices are cooked (5-8 minutes).

To Prepare the Buns:
1. Preheat a griddle or skillet over medium heat.
2. Butter the cut side of each bun.
3. Place buns, buttered side down, on the hot griddle and cook until browned (2-3 minutes).

To Assemble the Sandwiches:
1. Spread a scant tsp. of cilantro-chile sauce on the bottom of a toasted bun.
2. Over the cilantro-chile sauce, spread a generous tsp. of tamarind-date sauce.
3. Spread ~1/6 of the mashed potato mixture over this.
4. Sprinkle 1 Tbsp. pomegranate arils over the potato mixture on the bun.
5. Top with 1 Tbsp. each of onions and peanuts.
6. Place the top bun on to close the sandwich.
7. Garnish with cilantro and sev.

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Adaptations

Vegan-ize It!

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
3/4 tsp. agave syrup
2 Tbsp. canola oil

For Assembling the Sandwiches:
olive oil
6 hamburger buns
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

Make It Gluten-Free!

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
1 tsp. granulated sugar
2 Tbsp. canola oil

For Assembling the Sandwiches:
butter
6 gluten-free hamburger buns OR 12 corn tortillas
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

If using tortillas, unless they are very large, just use half the volume of filling and toppings specified for buns and put the cilantro and sev inside the wrap.