Heat a pan on medium-low heat. Then add coriander seeds, cumin seeds, fennel seeds, pepper, cinnamon, cardamom, and cloves t the pan. Saute until fragrant.
Then add star anise, bay leaf, sesame seed, dry coconut, and dried red chili. Roast the spices over low heat until they are fragrant.
Let the spices cool down completely, then transfer to a spice grinder. Add turmeric, amchur, sugar, and salt to the grinder and grind it to a fine powder. The dabeli masala is ready.
Heat oil in the same pan on medium-low heat. Add in the peanuts. Roast the peanuts until they are lightly golden on the outside while stirring frequently.
Add the spices in the masala peanuts section. Toss to coat the spices with the peanuts. Cook for another 2 minutes on medium heat. Switch off the heat, transfer to a bowl.
Add the prepared dabeli masala, tamarind chutney, and water in a bowl. Mix well and make sure there are no lumps.
Heat oil in a large kadai or wok. Pour the masala mixture into the oil. cook for two minutes, or untilyou get the aroma of the spices.
Now, add the potato and salt and stir well.
Make sure everything is well mixed as you mash and mix. Transfer the mixture in to a large plate or tray with edges.
Top with cilantro, thin sev, shredded coconut, pomegranate seeds, and spiced peanuts.
First, slit the pav in half down the middle, without cutting all the way through. Then, put tamarind chutney on one side and red chili garlic chutney on the other.
Stuff the aloo dabeli mixture. Top with fineluy chopped onions and peanuts.
Now, toast the pav in butter, making sure that both sides get a little bit of a golden color.
Roll the dabeli in sev, so that there is sev sticking on 3 side of the pav, and then serve right away with more masala peanuts & chopped onions on the side.