Grind coconut, peanuts and sesame seeds to a powder.
Heat oil in pan. Add fennel seeds. Once they change color, add onions and stir fry till onions are lightly browned.
Add ginger-garlic paste and green chili-coriander chutney. Sauté.
Add all the dry masalas with little water and cook till all raw smell disappears and masala leaves pan.
Add the ground mixture and imli khajoor chutney. Add salt to taste. Cook for 1-2 minutes and then switch off gas.
Combine this mixture with mashed potatoes thoroughly. Adjust salt if required.
Flatten potato mixture on a flat plate. Top it with chopped onions, pomegranate seeds, coriander leaves, masala peanuts, and sev.
Cut pav on 2 adjacent sides (v-shape) keeping the 3rd side intact.
Apply imli chutney on one side and chili garlic sauce on other side. Stuff it with tablespoon of potato mixture.
Heat tawa. Add butter and little olive oil. Arrange Pav on the tawa and heat both sides till it gets a slight crunch. Apply butter if required. Roast slightly the open sides too.
Remove from tava and dip the open sides of pav in nylon sev and serve.
