In a mixture jar, add chopped green chilli, lemon juice, hing, turmeric powder and salt. Grind it.

Then add peanuts and water. Grind it.

Green chutney is ready.

Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining. Set wok on low heat, add oil and the powdered spices and cook them briefly without burning.

Now, use a sieve and strain the imli pulp along with its water and add additional 2 liters of water, discard the imli remains in the sieve.

Now add, chopped khajoor, grated gud, black slat and salt to taste, mix well to dissolve the gud, cover and cook on medium flame for 15-20 minutes.

Check and stir in short intervals, do not cook the chutney too much as it has to be thin in consistency and not syrupy or semi-thick.

Use a sieve and strain the chutney, allow it to cool down.

Sweet tamarind chutney is ready.

In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder and salt to taste, add 50 ml water, grind into a fine paste.

Garlic chutney is ready to use.

In a pan, add one teaspoon oil and then add turmeric powder and mix well. Add peanuts to it and roast the peanuts for 4-5 minutes on low flame.

Once the peanuts are appropriately fried, remove them from the flame and add red chilli powder, dry mango powder, chaat masala, black salt, garam masala, and sugar.

Mix well and Keep it aside to cool. Then store it in an air-tight container.

Cut pav into slightly big pieces, arrange them into the plate.

Firstly spread sweet tamarind chutney so it will absorb into bread pieces.

Then spread green chutney and garlic chutney on it.

Sprinkle some boiled chana, masala peanuts, and chopped onion on bread pieces.

Garnish with nylon sev and coriander leaves.