Heat pan, add oil, cumin seeds and let it crackle.
Add ginger-garlic and green chilli paste, saute for a min or two.
Now add red chilli, fennel, amchoor, garam masala, coriander powder and sauté for a min.
Add potatoes and peas, salt and mix everything well.
Once cooked, turn off the flame and add coriander.
Now for baking brown bread, flatten it using roll pin. Remove the edges.
Cut into two pieces diagonally, apply some water on edges and makes cones out of it.
Bake them into oven until golden brown.
Finally fill the cones with potato mixture.
Drizzle some mint chutney, tamarind chutney and garnish with sev and pomegranate.
