PREPARATION

1. Take a pan, add 1 pod black cardamom, 1 inch cinnamon stick, 2 pods cloves, 1/4 teaspoon black peppercorns, 1 star anise, 1 bay leaf, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 tablespoon sesame seeds and dry roast for 3 - 5 minutes or until it turns golden brown in color.

2. Add 2 tablespoons grated coconut and roast until it turns golden brown in color.

3. Remove it from heat and transfer it to a blender.

4. Add 2 tablespoons paprika, 1 teaspoon black salt, 1 teaspoon dry mango powder, 1 tablespoon sugar, 1 teaspoon oil and blend well. Keep aside.

5. Take a pressure cooker, add 1 litre water, 730 grams potatoes and cover it with lid.

6. Cook till you hear 2 whistles.

7. Remove it from heat and peel the potatoes.

8. Transfer the potatoes into a bowl and mash them with the help of a food masher. Keep aside.

9. Heat 2 tablespoons oil in a pan, add the blended mixture in it and stir well.

10. Now, add 100 milliliters water, 1 teaspoon sugar, 90 gram tamarind and mix it well.

11. Bring it to a boil.

12. Add the boiled mashed potatoes in it and mix it well.

13. Add 1 teaspoon salt and mix it again.

14. Cook for 3 - 5 minutes on medium heat.

15. Remove it from heat and transfer it to a bowl, add 1 tablespoon cashews, 45 grams pomegranate, 45 grams masala peanuts, 45 grams onions, 2 teaspoons grated coconut, 2 tablespoons coriander and mix all the ingredients well.

16. In a mixing bowl, add 200 grams semolina, 120 grams yogurt, 1/2 teaspoons alt, 180 milliliters water and mix it well.

17. Rest the mixture for 10 minutes.

18. Add 1 teaspoon fruit salt, 2 tablespoons water and mix it well.

19. Pour the batter into a dish and spread evenly.

20. Add this into a steamer and steam for 10 - 15 minutes.

21. Remove it from the steamer.

22. Demould the dhokla from dish.

23. Spread garlic chutney over it.

24. Add the prepared mixture on it and spread it evenly.

25. Top with onions, pomegranate, masala peanuts, coriander and sev.

26. On the other piece spread green chutney over it.

27. Cover the sandwich with it.

28. Cut it into square shapes. Keep aside.

29. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 5 curry leaves and stir well.

30. Add 1 teaspoon sugar, 40 milliliters water and stir again.

31. Now, pour this tempering over the sandwich.

32. Garnish with onions, pomegranate, masala peanuts, coriander and sev.

33. Serve and enjoy!