Firstly, place a saucepan over medium flame and roast clove, cinnamon stick, coriander seeds and red chilli in it for about two minutes. On the other hand, boil the potatoes in a pressure cooker over medium flame and then cool them. Now, peel the potato and mash it in a bowl. Put the roasted masala mixture in a grinder and grind finely. Now, on a chopping board, chop the onions finely.
For the filling, place another pan over medium flame and heat oil in it. Now, add the cumin seeds in it. Let these crackle and add asafoetida, ground masala, mashed potato, water and salt in the mixture, and mix well. Now, remove the pan from the flame, and add tamarind chutney in it. Mix it well.
Now, take the pav and cut them into halves. Place a pan over medium flame and melt butter in it. Now, place the sliced pav on it and cook them on both sides. Once the bun is cooked from both the sides, take them off the flame and place them on a flat surface. Next, put a portion of the filling on the lower half of each pav. Top it with the chopped onion, sev, coriander leaves, pomegranate, peanuts, 5 tablespoon green chutney and garlic mayonnaise.
Cover it with other half of the pav. Prepare the remaining dabeli in the same manner and drizzle 1 tablespoon green chutney over the dabeli. Serve it warm to enjoy!
