GARLIC CHUTNEY 

1. Add garlic, peanuts, red chili powder, lime juice and water to a small blender. Blend until smooth and refrigerate until ready to use.

DABELI

1. Add cubed potatoes to a large sauce pot and cover with water. Bring to a boil and cook the potatoes until they are tender and easily pierced with a fork. Drain, mash and set aside. You should have about 2 cups of mashed potatoes.
2. In a large saucepan over medium heat, add vegetable oil. Once the oil is hot add the onions and saute for 3 minutes. Add sweet chutney (I used my apple butter chutney) and Dabeli masala and saute for an additional 1 minute. Add mashed potatoes and add 1/4 cup of water. Mix well over 3 minutes, adding an additional 3/4 cup of water to the mixture. Cook for 8 minutes. Season with salt to taste.
3. Spoon the potato masala into a plate and sprinkle with 1 tablespoon of nylon sev, pomegranate seeds, and a tablespoon of chopped cilantro. Set aside until ready to assemble the dabeli.

ASSEMBLE

1. Slice a roll in half (but not all the way so that you have a little pocket) and slather one side with garlic chutney (this is spicy so be careful!) and one side with sweet chutney. Stuff with 2  to 3 tablespoons of the mashed potato mixture. Press a couple of peanuts and pomegranate seeds into the potato and press the bun closed.
2. Heat a skillet over medium heat. Add ghee or butter and let it melt. Place the stuffed dabeli onto the skillet and toast all the sides of the bun. When done press sev into the sides and serve!