For dabeli masala- add in all dry spices: coriander seeds, cumin seeds, fennel seeds, cloves, peppercorns, cinnamon, cardamom, star anise and bay leaves into a blender and blend till its fine. Keep it aside for later use.
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For the filling, heat oil in a pan and saute onion and hing(Asafoetida). Add in mashed potato, dabeli masala, water, salt and sweet tamarind chutney and mix well, cook for 2-3 minutes.
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When done, transfer the filling into a plate and spread. Top it with pomegranate pearls & coriander leaves.
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For the garlic chutney, add in blanched Kashmiri red chillies, garlic cloves, salt and water into a blender and blend into a smooth paste. Keep aside for later use.
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In a plate, add nylon sev, peanuts and coriander leaves. Apply the sweet chutney on one side of paav and green chutney on the other side.
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Stuff the paav with the prepared potato filling. Add some chopped onion and coriander leaves. Top it up with peanuts and sev.