top of page

Stuffed & Festive Sourdough English Muffins

This is my take on the Dabeli which is an Indian street food. My version is more Americanized, less sweet or spicy than the traditional item and definitely more child-friendly. This is a wonderful brunch item, and I think the pretty pomegranate seeds definitely add to the festive charm of the dish, especially if you serve it like an open muffin.

What you need:

Sourdough English Muffins

3 medium sized potatoes

1/2 yellow onion

1/4 cup of pomegranate seeds

Cilantro

Oil

Seasoning

Salt & pepper

Garlic powder

Turmeric

Garam masala

Cayenne (or any other red chili powder)

Tamarind paste (for the sourness)

Date syrup (you can always use any other sweetener too)


For the Chutney

Tamarind paste (for the sourness)

Date syrup (you can always use any other sweetener too)

Cumin powder


Steps

For the potato mixture:

Boil, peel and mash the potatoes.


Start with putting a pan on the gas at medium. Pour a tablespoon of oil and then the mashed potatoes. To this, add the seasoning. Start with a teaspoon of each and then adjust to your liking. The trick is to create a mash that is sweet, spicy and sour so adjust seasoning until you get there. Once the mash is seasoned, mix it up and then turn off the gas. Add some finely cut cilantro.


Onion Saute

Chop onions finely. Heat a pan at medium, add a tablespoon of oil, throw in the onions and let them cook until they are slightly brown. Sprinkle a teaspoon of garam masala and let it cook for a few minutes. Then turn off the gas.