Aloo Chaat

1.Heat oil in a deep pan over medium heat.

Crispy Potatoes Add the diced potatoes to the hot oil and fry until crispy and golden brown. Remove the potatoes from the oil and place them on a paper towel to drain the excess oil.

Tamarind Chutney In a saucepan, combine tamarind pulp, jaggery or brown sugar, chaat masala, roasted cumin powder, red chili powder, salt, and water. Cook over low heat until the chutney thickens and the flavors meld together. Remove from heat and let it cool.

Yogurt Mixture In a bowl, whisk together plain yogurt, roasted cumin powder, black salt, salt, and sugar until well combined. Set aside.

Assembling Aloo Chaat Take a serving plate and arrange the crispy potatoes on it. Drizzle tamarind chutney and yogurt mixture over the potatoes. Garnish with chopped onion, tomato, green chili, coriander leaves, and sev. Sprinkle chaat masala, black salt, cumin powder, and red chili powder on top. Serve immediately and enjoy!