In a large pan heat the oil and add the onions, garlic and green chilies. Cook for 2-3 minutes stirring this mixture.

Next add the dabeli masala and let it cook for 3-5 mins on med- low heat. Once you have well incorporated the dabeli masala with the onions and green chili, garlic, and the mixture looks a little dry add the 1 or 2 tablespoons of water.

Add the mashed potatoes in with this mixture and mix everything until well incorporated.

Transfer the potato filling into a shallow dish and spread evenly. Sprinkle the grated coconut, sev, peanuts, cilantro and pomegranate seeds on top. Slice the bread rolls in half and apply the garlic chutney on one side of the bun. Next take a spoonful of the filling and place it on top of the other bread roll. Sandwich both pieces of the bread and toast on a hot griddle.

In a saucepan, heat up oil add garlic and let it cook until fragrant and then add the salt and lasun nu murch, cook for 3-4 mins on med high heat and transfer into a bowl. Drizzle on top of the dabeli.