First, combine 1 teaspoon coriander seeds, 1/2 teaspoon cumin, 1/2 teaspoon fennel, 1/2 teaspoon pepper, 1/2 inch cinnamon, 1 black cardamom pod, and 6 cloves in a skillet.

Add 3 dried red chillies, 1 dried star anise, 1 dried bay leaf, 1 tsp. sesame seed, 2 tbs. dry coconut, and 1 tsp.

Dry roast the spices over a low flame until they become fragrant.

Transfer to a little mixi jar after fully cooling.

Add 12 tsp each of the following: 12 tsp salt, 12 tsp sugar, 12 tsp aamchur.

Dabeli masala is completed by blending to a fine powder. put aside.

To prepare the aloo combination, first heat 2 tablespoons of oil in a big kadai.

Now combine 3 tsp of the prepared dabeli masala with 2 tbsp of the tamarind chutney and 1/4 cup of water in a small cup.

Ensure there are no lumps by thoroughly mixing. The masala mixture should be poured into the boiling oil.

Cook for 2 minutes, or until the food becomes fragrant.

additionally, stir in 3 potatoes and 1/2 tsp. of salt.

Make sure everything is thoroughly incorporated as you crush and mix.

The mixture should be poured into a plate.

Add 1 tablespoon each of coconut, coriander, sev, pomegranate, and 2 tablespoons of spiced peanuts on the top.

First, cut a slit down the middle of the pav. Then, spread 1 tsp of green chutney on one side of the pav and 1 tsp of tamarind chutney on the other.

Fill the pav with the prepared aloo dabeli mixture.

add 1 tsp of the onion and aloo dabeli mixture as well.

Toast the pav in the butter immediately, making sure all sides are just beginning to become golden.

Finally, sev the dabeli and serve right away.