Preheat the oven to 400°F.

Place the potato cubes in a saucepan and cover with water. Add the salt and bring to a boil, then reduce the heat and simmer until the potatoes are fully tender, about 15 minutes. Drain well and mash the potatoes in a large bowl with a masher or fork until smooth.

Toast the sesame, coriander, cumin, and fennel seeds in a dry pan over medium heat while the potatoes cook. Stir frequently until the seeds are fragrant and starting to brown, about 5 minutes. Transfer to a mortar or spice grinder and grind into a fine powder.

Incorporate the ground spice blend into the mashed potatoes along with the garam masala, lime juice, red chili, and black salt. Taste the mixture and adjust the salt or lime as needed.

Arrange the baguette slices on a baking sheet and brush the tops evenly with olive oil. Bake until the bread is crisp and golden brown, about 8 minutes. While the slices are still warm, rub each one with the garlic clove to infuse the crust.

Spread a generous tablespoon of the potato mixture onto each crostino, pressing and spreading it evenly with the back of a spoon.

Whisk together the date syrup, lime juice, and chat masala in a small bowl, then drizzle the mixture evenly over the potato topping.

Top the crostini with the peanuts, pomegranate, coconut, sev, and cilantro. Serve immediately while the bread is still crisp and the toppings are fresh.