Cook the potatoes in the Instant Pot, microwave, or on the stovetop until soft. Once cooked, peel and let them cool slightly.

Mash or grate the potatoes for a smooth or rustic texture—perfect for coating with Dabeli masala and making your Dabeli pizza flavorful and authentic. You can also make the potatoes ahead of time and store them in the fridge for a few hours to speed up assembly.

Heat oil in a pan over medium heat and add red chili powder, salt, and chaat masala to infuse the oil with flavor.

Add the raw peanuts to the spiced oil and stir well so they are evenly coated with the seasoning.

Fry for 30–40 seconds, stirring constantly, until the peanuts turn golden brown and crispy. Be careful not to burn the peanuts.

Transfer to a bowl and let them cool completely before using. These crispy masala peanuts are perfect for sprinkling on your Dabeli Pizza or enjoying as a crunchy Indian street food snack.

Heat oil in the same pan used for the peanuts (no need to rinse) and sauté onion, ginger paste, garlic paste, and minced green chilies until the onions turn translucent.

Add the mashed potatoes to the pan.

Incorporate the spices: add Dabeli masala, amchur powder, red chili powder, GF asafoetida, and cumin powder.

Add the meetha chutney and half of the chopped cilantro, stirring to coat the potatoes evenly for that signature sweet and tangy flavor. Cook this mixture for 4-5 minutes on medium flame.

Fold in the pomegranate arils and crispy masala peanuts, along with salt to taste. Reserve some of these for garnishing your Dabeli Pizza later.

Cook for 1–2 minutes on medium heat until everything is combined and heated through. Taste and adjust salt if needed. This spiced-sweet potato filling is now ready to be spread on mini pita bread or pizza bases for your fusion Dabeli Pizza.

Lightly toast or grill the mini pita bread until lightly golden and crisp to create the perfect base for your Dabeli Pizza.

Spread a layer of green chutney evenly over the pita bread to add a fresh, tangy kick that complements the spicy potato filling.

Add a generous helping of warm Dabeli potato mixture, making sure it’s evenly spread for maximum flavor in every bite.

Top with thinly sliced onions and pomegranate arils for a sweet, crunchy, and colorful contrast.

Sprinkle grated vegan cheese and scatter chopped cilantro over the top to enhance the fusion flavors and add creaminess.

Finish with a garnish of sev and crispy masala peanuts, reserving some for extra crunch. Place the pizza in a pan, cover, and cook for about a minute, or until the cheese melts and becomes gooey. You can also broil it for 30-40 seconds in the oven. Serve these mini Dabeli Pita Bread Pizzas immediately for a warm, street-food-inspired snack that’s perfect as an appetizer, party treat, or quick meal.