In a pan, add 4 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fennel seeds, ½ tsp black peppercorns, 1-inch cinnamon stick, 1 black cardamom, 6 cloves, 1 star anise, 1 bay leaf, and 1 tsp sesame seeds. Sauté on a low flame until aromatic. Turn off the heat and add 2 tbsp dry coconut. Roast it briefly.

Transfer the roasted spices to a plate and let them cool. Then, add them to a mixer jar along with 2 tbsp Kashmiri red chili powder, ½ tsp turmeric powder, 1 tsp amchur powder, 1 tsp black salt, a pinch of salt, and 4 tbsp sugar. Grind into a fine powder.

Transfer the ground masala to a bowl and add 2 tbsp oil. Mix well.

Dabeli masala is ready. Store it in an airtight container.

In a bowl, mix 6-7 tbsp dabeli masala, 2 tbsp tamarind pulp, and some water to form a paste. Set it aside.

Heat 1 tbsp oil in a pan, add 1 tsp cumin seeds and ½ tsp hing. Sauté briefly.

Add the prepared masala paste and sauté it.

Now, add 500 grams (or 3 cups) of boiled and mashed potatoes along with salt. Mix well.

Add ½ cup water and cook until the mixture reaches a smooth texture.

Turn off the heat and transfer the potato masala to a plate. Spread it evenly using a spatula.

Top with grated coconut, chopped coriander leaves, chopped onion and chili, sev, masala peanuts, pomegranate seeds, and tutti-frutti (refer to the video).

Set aside.

In a mixer jar, add 12-15 soaked dry red chilies, 10-12 garlic cloves, 1 tsp cumin seeds, 1 tsp black salt, and ½ cup water. Grind into a smooth paste.

Garlic chutney is ready. Set aside.

In a pan, add 500 ml water and 1 cup sugar. Mix well until the sugar dissolves.

Add ¼ cup tamarind pulp, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1 tsp black salt. Mix well and cook for 5-7 minutes.

Dissolve 2 tbsp cornflour in some water and add it to the chutney. Cook for 5 minutes until the mixture thickens.

Turn off the heat and let the chutney cool.

Slice the pav (bun) in the center without cutting it fully.

Spread sweet chutney inside, followed by potato masala.

Add more sweet chutney, garlic chutney, masala peanuts, and chopped onions.

Add another layer of potato masala and spread it evenly.

Heat a tawa, add butter, and roast the dabeli on medium flame until golden brown.

Sprinkle some sev on the sides and serve hot with chutney and masala peanuts.