PREPARATION

(For Dough)
1. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon salt, 30 milliliters oil, 100 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.

(For Stuffing)
1. Take a pan, add 1 cinnamon stick, 1 pod black cardamom, 1 star anise, 1/4 teaspoon black peppercorns, 2 pods cloves, 1 bay leaf, 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon sesame seeds, 2 tablespoons dry coconut and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Transfer this into a blender, add 1 teaspoon black salt, 1 teaspoon dry mango powder, 2 teaspoons paprika, 1 teaspoon sugar, 1 tablespoon oil and blend it well. Keep aside.
3. Heat 20 milliliters oil in a skillet, add the blended masala in it and mix it well.
4. Add 100 milliliters water and mix it well.
5. Bring it to a boil.
6. Then, add 1 teaspoon sugar, 90 milliliters tamarind pulp and mix it well.
7. Now, add 520 grams boiled mashed potatoes and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Remove it from heat and transfer this into a mixing bowl.
12. Add 25 grams pomegranate, 25 grams onions, 25 grams masala peanuts, 20 grams cashews, 1 tablespoon coriander and mix it well. Keep aside.

(For Coconut Garlic Chutney)
1. In a blender, add 45 grams coconut, 20 grams garlic, 1 dry red chili, 1/2 teaspoon salt, 1/2 teaspoon paprika and blend it well. Keep aside.

(For Tamarind Chutney)
1. Take a pan, add 200 milliliters tamarind pulp, 100 milliliters water, 85 grams jaggery and mix it well.
2. Cook until the jaggery is fully dissolved.
3. Add 1/4 teaspoon red chili, 1/4 teaspoon black salt, 1/4 teaspoon salt, 1/4 teaspoon dry ginger powder and mix it well.
4. Bring it to a boil.
5. Remove it from heat and keep aside.

(For Cheese Cone Dabeli)
1. Take a aluminium foil and shape it into a cone. Keep aside.
2. Take a ball from dough and dust it with flour.
3. Flatten it with the help of a rolling pin.
4. Cut it into four equal portions.
5. Brush it with water.
6. Place the aluminium foil cone on it and roll the dough portion on it.(See Video)
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Remove it from heat and remove the aluminium foil from it.
9. Add the blended masala in it.
10. Then, add the prepared coconut garlic chutney in it.
11. Now, fill the cone with the prepared stuffing.
12. Top with pomegranate, masala peanuts and onions.
13. Garnish with sev and processed cheese.
14. Serve.