Combine the chaat masala, dabeli masala, imli ki meethi chutney and a little water in a bowl and mix well.
Heat the oil in a non-stick pan, add dabeli masala mix, well and cook on a medium flame for 1 minute, while stirring continuously.
Add the mashed potatoes, salt, aamchur powder and a little water.
Mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Let it cool. Sprinkle chopped coriander, coconut and pomegranate.Keep aside.
Take a pav and slit it (keeping them joined at the remaining 2 ends).
Apply 1 tsp of lehsun ki chutney and 1/2 tbsp of meethi chutney evenly on the inner sides of the pav.
Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev, pomegranate and chana dal.
Repeat with the remaining ingredients to make 3 more dabelis.
Just before serving, cook each dabeli on a hot tava (griddle) for a minute using a little butter.
Do the plating and garnish with chopped coriander, pomegranate kernels and masala peanuts.
