PREPARATION

(For dabeli masala)
1. In a pan, add 25 grams coriander seeds, 2 black cardamom, 1/2 tablespoon cumin, 1 tablespoon fennel seeds, 5 cloves, 1 teaspoon pepper corns, 2 inch cinnamon, 1 star anise, 2 bay leaf and mix well.
2. Add 1 tablespoon sesame seeds, 30 grams dry coconut, 40 grams red chili, 50 grams sugar, 1 teaspoon dry mango powder, 1 teaspoon black salt and stir well.
3. Transfer it to a blender and blend it until smooth.

(For red garlic chutney
1. In a blender add 40 grams garlic cloves, 2 tablespoons roasted peanuts, 1 teaspoon lemon juice, 1 teaspoon salt, 1 1/2 teaspoon red chili, 50 milliliters water and blend it until smooth paste.

(For potato filling)
1. Heat 2 tablespoons oil in a pan add sesame seeds mixture, 2 tablespoons tamarind chutney and mix well.
2. Add 500 grams boiled potatoes, 1/2 teaspoon salt and mix again.
3. Add 2 tablespoons water and saute 3 - 5 minutes.

(For serving)
1. Transfer it to a plate and sprinkle coconut, tutti frutti, roasted peanuts, coriander, pomegranate.
2. Take a Pav and slit the pav horizontally without cutting through.
3. Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves.
4. Place the stuffed pav on a hot tawa. Press slightly and toast on both sides, with a little butter, till done.
5. Serve hot.