Step 1: Boil Potatoes

Place 5-6 medium-sized potatoes in a pressure cooker. Add enough water to cover them. Pressure cook for 3-4 whistles until tender. Once cooked, remove the potatoes and let them cool completely.

Step 2: Prepare Dabeli Masala

In a pan, dry roast fennel seeds, cinnamon stick, black peppercorns, bay leaf, star anise, dried red chillies, cloves, coriander seeds, and cumin seeds on low heat until fragrant. Then add desiccated coconut and roast lightly until it turns slightly golden. Turn off the heat and add turmeric powder, red chilli powder, and amchoor powder. Mix well and let the spices cool down completely. Once cooled, transfer the roasted spices to a grinder and grind them coarsely.

Step 3: Make Chatpati Mirchi Wali Chutney

In a grinder, combine the soaked red chillies, roasted peanuts, salt, and sugar. Grind to a smooth paste, adding a little water if needed to adjust consistency. Finish by squeezing in fresh lemon juice and mix well.

Step 4: Prepare Masala Peanuts

In a pan, add shelled peanuts. Sprinkle a pinch of hing, sugar, 1 tsp of the prepared Dabeli masala, and salt to taste. Cover the pan and cook on low heat until the sugar melts and coats the peanuts, stirring occasionally.

Step 5: Prepare Aloo Masala (Potato Filling)

Peel the cooled potatoes and mash them. You can mash them coarsely or completely, as per your preference. Heat 1 tbsp of peanut oil in a pan. Add 2-3 tbsp of the prepared Dabeli masala and salt to taste. Add the mashed potatoes to the pan and cook for 2-3 minutes, mashing further as you cook. Add a little water to achieve the desired consistency for the potato filling. Transfer the Aloo Masala to a serving bowl. Garnish generously with pomegranate seeds, masala peanuts, chopped coriander leaves, and sliced green chillies (optional).

Step 6: Assemble and Toast Dabeli

Take a pav bun and slice it horizontally, but not all the way through, creating a pocket. Generously spread a layer of the Aloo Masala inside the pav. Then, add a layer of Dabeli chutney, green chutney, and imli chutney. Add another layer of Aloo Masala. Press the filled pav onto the garnished Aloo Masala in the bowl, ensuring the sides are coated with pomegranate and masala peanuts. Heat butter in a pan. Place the assembled Dabeli in the pan and toast on both sides until golden brown and heated through.

Step 7: Serve

Serve the hot Dabeli immediately, optionally with a cup of chai.

• For an authentic taste, use Mumbai's ladi pav if available.

• Adjust the amount of Dabeli masala and chutneys to your preferred spice level.

• Mash the potatoes coarsely for some texture, or completely for a smoother filling, as per your preference.

• Add finely chopped onions or sev (fried chickpea flour noodles) as an additional garnish.