Lightly roast cumin powder, cinnamon, red chili powder, and coriander powder together in a pan until fragrant; set aside for later use.
In a saucepan, heat oil and add boiled mashed potatoes with hing, cumin powder, salt, and the prepared Dabeli masala; mix well.
Once the potato mixture is well combined and slightly softened, shape it into six equal patties for easy stuffing later.
On a tawa (griddle), toast soft white pao with butter until golden brown; this adds flavor and enhances texture for the Dabeli.
Split open the toasted pao and generously spread garlic chutney and date-tamarind chutney inside before adding the potato patties.
Top the stuffed pao with chopped onions, pomegranate seeds, toasted peanuts, chopped coriander leaves, and sev for extra crunch.
Serve the assembled Dabeli immediately while warm; enjoy this delicious blend of flavors and textures as a satisfying snack!