Indian Dabeli Pao

Chef.with.the.Wok's picture

Nov. 15, 2006

Great street vendor dish from Maharashtra, India. It is originally from the Kutch region.


Potatoes 1 Kilogram , boiled and mashed
Onions 2 , chopped
Pao 4 (Unsweetened Bread)
Tamarind chutney 1 Tablespoon
Spicy green chutney 1 Cup (16 tbs)
Dabeli masala 4 Tablespoon
Cilantro 1 Tablespoon , finely chopped
Salt To Taste
Grapes 10
Oil 2 Tablespoon
Cumin seeds 1/2 Teaspoon



1) In a wok, heat the oil, then add the cumin seeds and allow them to sizzle.

2) Then add about three quarter of the chopped onions and saute until the onions are lightly browned.

3) Add the dabeli masala and cook over a medium low heat for 4 to 5 minutes.

4) Add the potatoes, mix thoroughly and cook for 5 minutes over a medium heat, stirring occasionally.

5) Taste the mixture and add more dabeli masala, if required and salt to taste.


6) Split the pao and spread it with the tamarind and green chutney

7) Stuff the potato mixture, adding some cilantro and onions for garnish.

8) In a buttered pan, toast the stuffed pao for a few minutes, until golden brown on both sides.


9) Garnish the dabeli with cilantro and grapes and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4