Heat a pan on medium-low heat, add all whole spices and a pinch of salt.

Roast until fragrant, being careful not to burn them.

Cool down, transfer to a grinder, and grind into a fine powder.

Add powdered sugar, red chili powder, amchur powder, black salt, desiccated coconut, and salt.

Grind again until smooth.

Add grain sugar and oil, mix well.

Store in an airtight container in the fridge for several months.

Crush roasted peanuts into halves.

Heat oil in a pan on low heat, add the halved peanuts and roast until lightly golden.

Add powdered spices, Dabeli masala, and salt; cook for a minute.

Toss for even coating, remove to a bowl.

Add powdered sugar and oil, toss again for even coating.

Store in an airtight container.

Add soaked red chilies and garlic to a grinder.

Add jeera powder, black salt, salt, and water.

Grind until smooth paste forms.

Soak imli in hot water for 15-30 minutes, squeeze out the pulp.

In a wok, heat oil and cook powdered spices briefly.

Add imli pulp and additional water, stir well.

Add chopped khajoor, grated gud, black salt, and salt.

Cook for 15-20 minutes, stir occasionally.

Strain the chutney, cool down, and store in the fridge.

In a wok, heat oil, add jeera, and hing; cook briefly.

Add homemade Dabeli masala, cook for 30 seconds.

Add boiled potatoes, salt, and imli pulp; mix well.

Add water, cook for 3-4 minutes.

Adjust seasoning and garnish with coriander leaves.

Slice the pav buns horizontally.

Spread a layer of Dabeli filling on the bottom half.

Add red garlic chutney and sweet chutney.

Sprinkle chopped onions, grated coconut, masala peanuts, pomegranate seeds, and pineapple chunks.

Top with nylon sev and coriander leaves.

Cover with the top half of the pav bun.