Set a pan on medium-low heat, add coriander seeds, cumin seeds, black pepper, fennel seeds, cinnamon, black cardamom cloves, star anise, and bay leaf, and roast them until they are fragrant, make sure you don’t burn the spices while roasting. Switch off the flame, add desiccated coconut and roast it.

Cool down the roasted spice to room temperature and transfer it to the grinding jar and grind it to a fine powder, please do not grind when the spices are hot for efficient results.

Further add, salt, powder sugar, kashmiri red chilli powder, and dry ginger powder. grind until everything is in powdered form.

Remove it to a bowl, and add grain sugar, citric acid, dry coconut, and oil, mix well and your homemade dabeli masala is ready to be used, use it according to your preference and you can also store them in the fridge for a couple of months.

In a pan, add oil, jeera, and hing. Sauté it.

Now lower the flame, add the homemade Dabeli masala, stir and cook briefly for 30 seconds.

Further, add the boiled potatoes and salt to taste. mix well.

Now for gravy consistency, add 2 cups of slightly hot water and mix well.

Lower the flame and boil the gravy for 4-5 minutes, so masala absorbs it.

Then add imli pulp, jaggery, and peanut. mix well and cook for 2-3 minutes

Check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves. Mix well and the batata gravy is ready.

In a heavy bottom pan, place a rack and plate on it.

Now arrange pav on it. Cover and bake pav on low flame till it becomes crispy from both sidsidesTake out crispy pav on the plate. Keep it aside.

On a plate, add crispy pav pieces

Then spread batata gravy on it.

Now spread sweet tamarind chutney and garlic chutney on it.

Sprinkle some chopped onion, masala sing, nylon sev, and pomegranate seeds on it.

Serve kachi kadak immediately.