Dabeli masala preparation:
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.add ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar and ½ tsp salt.blend to a fine powder and dabeli masala is ready. keep aside.

Aloo mixture preparation: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.
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 and 2 tbsp spiced peanut.

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