Dry roast all ingredients under Dabeli Masala until golden and aromatic. Once cooled down, blend into a smooth powder and set it aside.
Making Sweet Tamarind Dates Chutney.
Boil dates along with jaggery and tamarind pulp until soft. Let this cool down. Blend into a smooth paste. Add this paste on to the pan again along with the remaining water.
Add red chilli powder, jeera powder and salt. Let this come to a boil and thicken. Remove from heat.
Making Spicy Garlic Chutney –
Soak dried red chillies in warm water for 20-30 mins. Add soaked red chillies along with garlic pods, salt and lemon juice into a blender jar. Blend into a smooth paste. Remove onto a bowl – set it aside.
Making Potato Masala –
In a pan, heat oil. Add cumin seeds and let them splutter. Add hing/asafoetida and after few seconds, add finely chopped onions and fry until translucent.
Add boiled, peeled and mashed potatoes followed by Dabeli Masala, sweet tamarind dates chutney and salt. Mix well. If it is too dry, sprinkle some water and cook until it comes together.
Assemble the potato masala in a serving plate, topped with coriander leaves, pomegranate seeds and roasted peanuts.
Making/Serving Kutchi Dabeli –
Slice each pav bun in the center and slightly butter. Toast them on hot pan until golden.
Assemble all the ingredients required for serving dabeli at one place.
On one side of the pav bun, apply garlic chutney and on the other side, sweet tamarind dates chutney.
Fill the buns with potato masala, followed by roasted peanuts, pomegranate seeds, sev and chopped coriander leaves. Tightly close the bun.
Press the dabeli onto sev/omapodi on all sides. Top the buns with some more sev, pomegranate and chopped coriander leaves. Serve immediately.