Introduction

I still remember the first time I made Dabeli Pakoda Sandwich. It was raining outside, I had hot tea on the table and I wanted to try something new. I peeled a potato, cut it into thin slices and thought – what if I make a sandwich with potato instead of bread? I added the Dabeli masala inside, dipped it in besan batter and fried it. The taste was so good – soft potato inside, crispy coating outside, and full of flavors.

This recipe feels very special to me because it is not a regular pakoda. It has the strong and spicy taste of Dabeli masala, the comfort of potatoes, and the fun of pakoda. When I first tasted it with chutney, I felt it was a perfect snack for chai time. It is simple, yet very different.

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Ingredients of Dabeli Pakoda Sandwich

 

Portions serving: 4-5 pax
Preparation time: 05 mins
Cooking time: 40 mins

 

• Potato peeled – 2-3 pcs
• Coriander – 1 tbsp
• Saunf – 1 tsp
• Jeera – 1 tsp
• Green cardamom – 4-5 pcs
• Cinnamon – 1 inch
• Black pepper – 10-12 pcs
• Stone flower – 1 tbsp
• Cloves – 6-7 pcs
• Desiccated coconut – ¼ cup
• Salt – ½ tsp
• Red chilli powder – 1 tsp
• Dry ginger powder – ½ tsp
• Sugar – ½ tbsp
• Citric acid – ¼ tsp
• Tamarind chutney – 2 tbsp
• Water – as required

For batter:

• Besan – 2 cups
• Salt – ½ tsp
• Turmeric powder – ½ tsp
• Ajwain – 1 tsp
• Water – as required
• Baking soda – a pinch

For garnishing:

• Chaat masala – as required

For green chutney:

• Garlic – 4-5 pcs
• Green chilli – 2 pcs
• Coriander leaves – a handful
• Jeera powder – ½ tsp
• Salt – ½ tsp
• Lemon juice – ½ tsp
• Water – as required

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Instructions of Dabeli Pakoda Sandwich

 

Step 1: Prepare the Dabeli Masala

Start by dry roasting the whole spices: coriander seeds, saunf, jeera, green cardamom, cinnamon, black pepper, stone flower, cloves, and desiccated coconut.

Roast them gently until aromatic, making sure not to burn the coconut.

Let it cool and grind to a fine powder. Mix in salt, red chilli powder, dry ginger powder, sugar, and citric acid.

This homemade masala forms the soul of the dish.

 

Step 2: Make the Dabeli–Tamarind Mix

In a small bowl, combine 2–3 tablespoons of tamarind chutney with 2–3 teaspoons of the freshly ground dabeli masala.

This creates a thick, tangy, and spicy paste that will act as the filling between the potato slices.

Adjust sweetness or spice as per your preference.

 

Step 3: Prepare the Green Chutney

Grind garlic cloves, green chillies, and a handful of coriander leaves with jeera powder, salt, lemon juice, and just enough water.

This chutney adds freshness and sharpness to balance the sweetness of the tamarind mix. Keep it aside for assembling.

 

Step 4: Make the Besan Batter

In a mixing bowl, combine besan with salt, turmeric powder, ajwain, and a pinch of baking soda.

Add water gradually while whisking to make a smooth, lump-free batter.

The consistency should be thick enough to coat potato slices evenly but not too runny.

 

Step 5: Assemble the Potato Sandwiches

Slice the peeled potatoes into medium-thick rounds.

Take one slice and apply a thin layer of the dabeli–tamarind mix.

Optionally, add a small smear of green chutney for extra zing.

Place another potato slice on top to create a sandwich.

Repeat with the remaining slices.

 

Step 6: Fry the Pakoda Sandwiches

Heat oil in a deep pan. Dip each potato sandwich into the besan batter, ensuring it is fully coated.

Gently slide into the hot oil and fry on medium flame until golden and crisp.

Drain on absorbent paper to remove excess oil.

 

Step 7: Garnish and Serve

While still hot, sprinkle a little chaat masala for that chatpata punch.

For a street-style vibe, serve with extra green chutney, tamarind chutney, a handful of sev, and even pomegranate seeds or onion slices on the side.

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About the Recipe

Dabeli Pakoda Sandwich is made by cutting medium-sized potatoes into thin slices. These slices become the base of the sandwich. They should not be too thin or too thick. If too thin, the masala taste will be too strong. If too thick, the potato will not cook properly. So the slices need to be cut just right.

The Dabeli masala is the heart of this recipe. To make the masala, we roast whole spices like coriander, fennel, cumin, cinnamon, cardamom, black pepper, dagad phool, and cloves. Along with this, we add dry coconut and toast it till golden brown. After roasting, the spices are ground with salt, red chilli powder, dry ginger powder, sugar, and citric acid. A little tamarind chutney is also mixed to give it a tangy taste.

The masala is then spread like a paste between two thin potato slices. This becomes the Dabeli sandwich. Each sandwich is dipped in besan batter with salt, turmeric, ajwain, and a little soda. Then it is deep fried till golden. The result is a hot and crispy Dabeli Pakoda Sandwich which tastes amazing with chutney and tea.

To go with it, I also make a simple green chutney with green chilli, garlic, lots of coriander, roasted cumin powder, salt, and lemon juice. When blended together, it becomes the perfect spicy and tangy dip for the pakoda. Eating the pakoda with this chutney and hot tea makes the rainy day feel even more perfect.

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Cooking Tips

• Always cut the potato slices evenly – not too thick, not too thin.
• Roast the spices well for the Dabeli masala till they are aromatic and golden.
• When making besan batter, add little water first, mix well, then adjust the consistency. This avoids lumps.
• Add a pinch of soda in the batter for a lighter and crispier pakoda.
• Do not add too much masala inside the sandwich. Just a thin layer is enough.
• Fry in hot oil so that the pakoda becomes crispy and does not absorb excess oil.

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Pairing Guide

Dabeli Pakoda Sandwich goes best with hot tea, especially on rainy days. The crispy pakoda and the warm tea make a perfect match. Along with this, the spicy green chutney adds a punch of flavor. The chutney has garlic, coriander, and lemon juice which balance the richness of the fried pakoda. If you want, you can also serve it with tamarind chutney for some extra sweetness. Together, tea, chutney, and pakoda make a complete snack.

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Frequently Asked Questions

 

1. What is Dabeli Pakoda Sandwich?

Dabeli Pakoda Sandwich is a snack made with thin potato slices, stuffed with Dabeli masala, dipped in besan batter, and fried like a pakoda.

 

2. How is Dabeli Pakoda Sandwich different from normal pakoda?

Normal pakodas are usually made with vegetables or bread. Dabeli Pakoda Sandwich is special because it uses potato slices as a sandwich with Dabeli masala inside.

 

3. What is the main ingredient in Dabeli Pakoda Sandwich?

The main ingredients in Dabeli Pakoda Sandwich are potatoes, Dabeli masala, and besan batter.

 

4. How do I cut potatoes for Dabeli Pakoda Sandwich?

For Dabeli Pakoda Sandwich, cut potatoes into medium thin slices. They should not be paper thin or too thick.

 

5. How do I make the masala for Dabeli Pakoda Sandwich?

The masala for Dabeli Pakoda Sandwich is made by roasting whole spices like coriander, cumin, fennel, cinnamon, cloves, cardamom, black pepper, dry coconut, and then grinding with salt, red chilli powder, dry ginger powder, sugar, and citric acid.

 

6. Can I make Dabeli Pakoda Sandwich without tamarind chutney?

Yes, you can make Dabeli Pakoda Sandwich without tamarind chutney, but the chutney adds a tangy taste that makes it better.

 

7. What batter is used for Dabeli Pakoda Sandwich?

Besan batter with salt, turmeric, ajwain, and a little soda is used to coat the Dabeli Pakoda Sandwich before frying.

 

8. How do I serve Dabeli Pakoda Sandwich?

Dabeli Pakoda Sandwich is best served hot with green chutney and a cup of tea.

 

9. Can Dabeli Pakoda Sandwich be made ahead of time?

Dabeli Pakoda Sandwich should be eaten fresh and hot. If kept for long, it may lose its crispiness.

 

10. Is Dabeli Pakoda Sandwich good for rainy days?

Yes, Dabeli Pakoda Sandwich is a perfect snack for rainy days. With tea and chutney, it feels warm and comforting.

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