First, take a kadhai or a skillet and let it heat.

Keep the flame on medium.

When the skillet starts to smoke a little add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, black cardamom pod, cloves, cinnamon, bay leaf, sesame seeds, star anise, dried red chilis, and dried coconut.

Stir and dry roast them on low flame.

Continue roasting until fragrance comes out of the aromatics.

Turn off the flame and let it cool down completely.

After this, take a mixer grinder and add all the dry roasted spices.

To this, add turmeric powder, Aamchur powder, salt to taste, and sugar to taste.

Grind this into a fine powder. Make sure that there is no whole spice left in the blender. Keep this aside.

For the aloo filling, wash the potatoes and put them in either a boiling pot or a pressure cooker.

Fill it with sufficient water and boil the potatoes until they are cooked completely.

Check with a fork and when they are done, keep them aside to cool down completely.

Next, peel the potatoes and transfer them into a large mixing bowl.

Mash the potatoes well and keep them aside.

Peel and chop the onion finely.

Now, take a kadhai or a cooking pan and add oil.

Let the oil heat until it smokes a little.

To this, add the cumin seeds.

Stir until it starts to crackle.

Add the onion to the kadhai and combine them.

Stir them consistently until the onion becomes soft and translucent. Keep the flame on medium.

Next, add the asafoetida and stir for a few seconds. By now the onion will be completely cooked.

Now, add the tamarind chutney.

Combine everything well and add the mashed potatoes.

Add the already prepared Dabeli masala.

Mix and stir from all sides so that the mashed potatoes get incorporated with all the ingredients.

Add salt to taste to the mixture and combine again.

When the mixture starts to thicken properly take a taste test. If it gets too dry you may add a splash of water.

Transfer the potato mixture to a plate if you are satisfied with it.

Spread the mix a little on the plate and sprinkle the grated coconut on it. Keep this aside.

For the chutney, soak the dried red chilis in warm water for about an hour.

After the soaking time, strain the water and put the chilis into a blender.

Next, peel the garlic cloves and chop them roughly.

Add them into the blender along with salt to taste.

Also, add the lime or lemon juice and blend these into a fine and smooth paste. (We want a thick consistency of the chutney, however, if you please you may add a bit of water to it while blending).

Keep this aside to use later.

Take the pav or the buns and slice them from the middle into two halves.

Now, take a skillet or a tawa and add butter to it.

Let the butter melt completely and then put the buns for roasting.

Lightly roast both halves of the bun.

Do this with all the buns or pavs and keep them aside.

Before starting to assemble the Dabeli, finely chop an onion.

Next, take the already prepared potato filling and to it add the sev, finely chopped coriander leaves, and pomegranate pearls.

Now, take on half of a bun and spread some tamarind chutney on it. On the other halve spread the red chili and garlic chutney.

To one half, put a portion of the already prepared potato filling.

Add some chopped onions and some more coriander leaves.

Also, top the filling off with some salted or spiced peanuts.

Now sprinkle some Dabeli masala.

Add some more sev as the last topping.

Cover the top with the other half and gently press it down.

Repeat this with all the pavs.

Garnish the Debeli with some sev, pomegranate pearls, and a pinch of chopped coriander leaves for a pop of color.