4 Serves
83 Mins
Boil the potatoes in a large pot until tender, then peel and mash them thoroughly.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
70 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat oil in a frying pan over medium heat and sauté the Dabeli masala and mashed potatoes, adding a splash of water to achieve a smooth consistency.
Slice the slider buns and lightly toast them in a clean frying pan with a small amount of butter.
Assemble the Dabeli by spreading tamarind and garlic chutneys inside the buns, filling with the spiced potato mixture, and topping with pomegranate arils and crunchy sev.
25
g95
g20
g
Yemeni
