Firstly, in a pan take 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 pod black cardamom and 6 clove.
also, add 1 star anise, 1 bay leaf, 1 tsp sesame seed, 2 tbsp dry coconut and 3 dried red chilli.

Dry roast on low flame until the spices turn aromatic.
cool completely, and transfer to a small mixi jar.

Cook for 2 minutes or until it turns aromatic.
further, add 3 potato, ½ tsp salt and mix well.
mash and mix making sure everything are well combined.
transfer the mixture into a plate.
top with 1 tbsp coconut, 1 tbsp coriander, 2 tbsp sev, 2 tbsp pomegranate a

Firstly, in a large kadai heat 2 tbsp oil.
now take 3 tsp of prepared dabeli masala into a small cup, along with 2 tbsp tamarind chutney and ¼ cup water.
mix well making sure there are no lumps. pour in the masala mixture into the hot oil.

Now toast the pav in butter making sure both sides turn slightly golden brown.
finally, roll the dabeli into sev and serve immediately.

Firstly, slit the pav in the centre and spread 1 tsp green chutney on one side of pav and 1 tsp of tamarind chutney on another side.
stuff in prepared aloo dabeli mixture into the pav.
also stuff in 1 tsp of onion and aloo dabeli mixture.