Dry roast red chilies, coriander seeds, cumin seeds, cloves and cinnamon sticks.
Transfer to a blender, let it cool completely, then blend to a fine powder. Keep it aside.
Heat oil in a pan, roast the peanuts.
Add red chili powder and salt to taste. Cook for 2 minutes and keep it aside.
Soak red chilies and garlic in hot water for 30minutes.
Transfer them along with lemon juice and salt to a blender.
Blend it into a smooth paste.Keep it aside.
Boil potatoes, mash them well and keep it aside.
Heat oil in a pan, add 2tbsp Dabeli masala powder. Fry for 1-2 minutes.
Add mashed potatoes and salt to taste. Keep stirring the mixture and let it cook for 4-5 minutes.
Now add tamarind date chutney. Mix well. Cook till the mixture becomes dry.
Add roasted peanuts, mix well and keep it aside.
Slit the Pav horizontally, spread red chutney on one side and tamarind chutney on the other side.
Place the filling inside the Pav.
Add pomegranate arils.
Roll the sides of the Dabeli in sev and cilantro mixture, so that it sticks to all 3 sides.
Heat butter in a skillet and toast the Dabeli on both sides.
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