PREPARATION

1. Heat a pan ,add 4 cloves, 1 star anise, 10 black peppercorns, 1 pod black cardamon, 1 cinnamon stick, 2 teaspoons coriander seeds, 1 teaspoon sesame seeds, 1 teaspoon cumin, 1 teaspoon fennel seeds and 1 bay leaf. Dry roast for 1-2 minutes.
2. Add 20 grams coconut, stir once and transfer it to blender.
3. In the blender, add 1 teaspoon paprika, 1 tablespoon dry mango powder, 1 tablespoon black salt, 1/4 teaspoon sugar and 1 tablespoon oil.
4. Now, blend t into a mixture.
5. In a small bowl, add 6 dry red chilies, 50 milliliters water.
6. Soak for 30 minutes.
7. Then, In a soaked red chilies, add 6 garlic cloves, 1/4 teaspoon salt and 40 milliliters water.
8. Transfer this into blender and blend it into a smooth paste.
9. Heat 1 tablespoon oil in skillet, add blended mixture and stir well.
10. Now, add 150 milliliters water mix once, then add 1/2 teaspoon salt, 1/4 teaspoon sugar and 440 grams boiled mashed potatoes.
11. Mix well with the help of spatula.
12. Now, add 50 milliliters tamarind chutney.
13. Mix well and remove the pan from heat.
14. Let it cool for 10 - 15 minutes.
15. Now, in a prepared mixture, add 50 grams pomegranate, 60 grams onion, 40 grams masala peanuts, 60 grams processed cheese, 5 grams coriander and mix well.
16. Heat a griddle, brush some butter and heat bread slice from both sides until turns golden brown and crispy.
17. Now, cut the bread slice in 4 pieces /squares.
18. For assembling, take a bread square, spread garlic chili chutney, prepared potato mixture, some pomegranate, then pour tamarind chutney, top it with masala peanuts and some more pomegranate.
19. Garnish it with chopped coriander and sev.