Dabeli Masala:
1 red chilli
1 tsp dhania (coriander) seeds
1/2" stick dalchini (cinnamon) 
2 laung / lavang (cloves)
1/4 tsp jeera (cumin seeds)
Dabeli Stuffing:
1 cup boiled and mashed potatoes
1/2 tsp jeera (cumin seeds)
a pinch of hing (asafoetida)
2 tsp dabeli masala (recipe above)
2 tbsp Khajur Imli ki Chutney
2 tbsp oil
salt to taste
Other ingredients:
4 small sized burger buns
butter or oil for cooking
Serve and Garnish:
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped dhania (coriander)
1/2 cup Sev
1/2 cup fresh anar (pomegranate)
2 tsp Fresh Garlic Chutney
6 tbsp Khajur Imli ki Chutney 
(Chutney made from Dates and Tamarind)

For the dabeli masala
Roast all the ingredients in a pan for 2 to 3 minutes.
Grind to a fine powder in a blender. 
Use as required.
For the Stuffing:
Heat the oil in a pan and add the cumin seeds. 
When cumin seeds crackle, add the asafoetida, dabeli masala, 
potato, salt and ½ cup of water and mix well.
Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. 
Divide into 15 portions. 
Keep aside.
Making Dabeli:
Slice the buns into halves horizontally
Slightly Toast the buns in a pan using a little butter.
Place a portion of the filling on the lower half of each bun.
Top with the chopped onion, peanuts, coriander, sev, pomegranate , 
fresh garlic chutney and khajur imli ki chutney.
Sandwich it with the top halves of the burger buns.