Roll out a piece of bread with a rolling pin. Then cut off the crusts and cut into 2 triangles. Apply water to two edges and make a cone out of it, ensuring it is sealed. Repeat with remaining slices. Place on a wire tray and bake in the oven for 12 minutes.
Heat oil in a pan. Add cumin seeds. When they sizzle add the ginger and garlic paste and cook for 2 minutes. Now add the potatoes and remaining spices, chilli and coriander.
Fill the cones with the potato mixture. Top with mint chutney, tamarind chutney sev and pomegranate.