Dry roast all the spices in a pan. Let it cool.

Grind them into fine powder. 

You can also make a bigger batch of Dabeli masala and store it in an air tight container.

Roast peanuts in a pan over medium flame. While they are warm add oil, dabeli masala and sugar to it.

In a pan, heat some oil, add asafoetida and chopped onions to it. Cook the onions for 2 minutes.

Add chopped tomatoes and cook till they are softened. 

Add turmeric, red chili powder and dabeli masala to it. Stir in well.

Add mashed potatoes, tamarind paste, sugar, lemon juice, water and salt to taste. Mix everything thoroughly. Let the mixture cook for 5 minutes, stirring occasionally. 

Take it out in a plate(with high sides) or a flat bowl. Let it cool little bit.

Garnish potato mixture with chopped onions, fresh coconut, pomegranate seeds and masala peanuts. Set it aside.

Slice the pav open, keeping the base intact. Spread some garlic chutney and  date-tamarind chutney on both sides. 

Take a scoop of Dabeli mixture and place it in the pav. Tightly close the pav. Note: You can add more peanuts, pomegranate or onions on top of dabeli stuffing.

On a hot griddle, heat some butter or oil and roast the assembled dabeli.

Press prepared dabeli in sev on all the open sides and Serve hot.