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Recipe courtesy of Hetal Patel

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Ingredients

Adjust Servings:
unroasted peanuts
oil
red chili pepper flakes
1 idaho potato boiled peeled and smashed
salt
1 teaspoon amchur
1 teaspoon dried red chili powder
1 teaspoon ground coriander

Nutritional information

173.8
Calories
21 g
Calories From Fat
2.4 g
Total Fat
0.5 g
Saturated Fat
1 mg
Cholesterol
165 mg
Sodium
34 g
Carbs
4 g
Dietary Fiber
2.4 g
Sugars
5.4 g
Protein
630g
Serving Size

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Recipe courtesy of Hetal Patel

Features:
    Cuisine:

    Recipe courtesy of Hetal Patel, Bollywood Bites, Pineville, NC

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Daabeli,Recipe courtesy of Hetal Patel, Bollywood Bites, Pineville, NC,Recipe courtesy of Hetal Patel, Bollywood Bites, Pineville, NC


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    Steps

    1
    Done

    For the Spicy Roasted Peanuts:

    2
    Done

    Toast Some Peanuts in a Skillet Over Medium Heat Until Golden and Beginning to Brown in Spots. Add a Little Oil and Some Chili Flakes and Toss to Combine. Remove from the Heat and Transfer to a Plate to Cool.

    3
    Done

    For the Dabeli:

    4
    Done

    Put the Potato Into a Bowl. Sprinkle With Some Salt, the Amchur, Red Chili Powder, Coriander, Dabeli Masala and Turmeric. Heat a Little Bit of Oil in a Medium Skillet Over Medium Heat. Add the Cumin Seeds and Toast Until Fragrant. Add the Potatoes and Spices to the Pan and Mash With a Potato Masher to Mix Well. Remove from the Heat.

    5
    Done

    Butter the Cut Sides of the Rolls and Toast Both Sides in a Clean Pan Until Golden Brown. Spread the Garlic Chutney on 1 Cut Side of the Roll and the Tamarind Chutney on the Other. Spoon Some of the Potato Mixture on the Bottom Half of the Roll and Garnish With Onions and Peanuts. Close Up the Sandwich and Slice in Half.

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