Tangy Dabeli Sandwich with Spiced Potato and Pomegranate

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sweet and tangy Gujarati street food sandwich with spiced mashed potatoes, tangy tamarind chutney, and crunchy pomegranate seeds packed inside a butter-toasted bun. This Indian-inspired recipe (vegetarian), ready in about 25 minutes, turns potatoes, dabeli masala, tamarind chutney into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

3 medium, boiled and peeled potatoes
1 tbsp dabeli masala
3 tbsp tamarind chutney
2 tbsp green chutney
1/4 cup pomegranate seeds
1/4 cup, coarsely crushed roasted peanuts
1/4 cup sev (crispy chickpea noodles)
2 tbsp butter
4 burger buns
1/2 tsp salt
1 tbsp oil

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Instructions

Step 1: In a bowl, mash 3 medium boiled peeled potatoes. Add 1 tbsp dabeli masala and 1/2 tsp salt, mixing well to evenly coat the potatoes.
Step 2: Slice 4 burger buns horizontally but keep them attached on one side. Spread 3 tbsp tamarind chutney evenly on the inside bottom half, and 2 tbsp green chutney on the top half.
Step 3: Stuff the mashed spiced potatoes generously inside each bun. Sprinkle 1/4 cup pomegranate seeds, 1/4 cup coarsely crushed roasted peanuts, and 1/4 cup sev over the potatoes.
Step 4: Heat a skillet over medium heat and melt 2 tbsp butter with 1 tbsp oil. Place each stuffed bun on the skillet and press gently with a spatula.
Step 5: Toast each side for 2-3 minutes until the buns are golden brown and crisp. Remove and serve hot.