4 round buns (pavs)
1 1/2 tablespoons dabeli masala powder
3 tablespoons oil
2 large potatoes, boiled and mashed
Salt to taste
1 teaspoon lemon juice
1 cup sweet tamarind chutney
1 tablespoon sugar
1/2 cup masala moongphali (spicy peanuts)
1/4 cup coconut, scraped
1/2 cup fresh pomegranate pearls
10-12 black grapes, chopped
1 cup nylon sev
2 tablespoons fresh coriander leaves, chopped
1/4 cup red chilli-garlic chutney
2 medium onions, finely chopped
2 tablespoons butter

Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half a cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed. Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, scraped coconut, fresh pomegranate pearls, black grapes, half the sev and coriander leaves over the top.

Slit the pavs horizontally without cutting through. Spread red chilli-garlic chutney, a layer of the stuffing, sweet tamarind chutney, onion and sev in between the two halves. Place the stuffed pav on a hot tawa. Press slightly and toast on both sides, with a little butter, till done.
Serve hot.