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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




Salt & pepper

Garlic powder


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


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.

For the chutney:

Combine two tablespoons of date syrup with two tablespoons of tamarind paste. Add a teaspoon of cumin powder, salt and red chili powder each. Add a tablespoon of water.

If you like the taste but want it thinner or want more of it, add more water. It may dilute the chutney so add some more date syrup and tamarind paste. Adjust accordingly.

How to make

On a flat pan, warm a English Muffin. Most of these muffins come pre-cut. If they are not, slice them horizontally, like you would a bagel.

We will call the top part Slice A and the bottom part Slice B. OK, now follow along.

Just brush some oil on both sides A and B so that they feels fresh.

(You can eliminate this step if you are particular on your daily oil consumption.)

Once the sliced breads are warm enough, bring them to a flat surface or a cutting board.

Start by applying the chutney on Slice B . Spoon a few tablespoons of the potato mixture on Slice B. Add a spoon of onions on it. Then add the fresh pomegranate seeds.

Now, apply the chutney on Slice A and then put the slice on top of Slice B that has the stuffing.

Repeat for all your sourdough English muffins!


Note: You can use any bread, really - Sourdough accentuates the dish. You can make this into a sandwich or burger too!

Don't have date syrup and tamarind paste? Few options here: Use a store-bought green or brown chutney, ketchup or a BBQ sauce. Each version will taste different but it will still work quite as well


About Me


Hey there! I am Komal Kapoor,

LA-based Indian-American who loves to share experiences in food, world travel, wellness and luxury!


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