Chatpata Aloo ChaatVeg

1

Cut the potatoes into small, uniform cubes.

2

Heat 3 tablespoons of oil in a pan and shallow fry the potato cubes until they turn golden brown and crispy.

3

Drain the excess oil and set the potatoes aside.

1

In a pan, add the fried potatoes along with cumin powder, Kashmiri red chili powder, chaat masala, 1 teaspoon of tamarind chutney, and 1 teaspoon of mint chutney.

2

Toss and roast everything together for about 2 minutes so the flavors coat the potatoes well. Turn off the stove.

1

Boil chopped pitted dates in water until they are soft.

2

Add the tamarind puree, red chili powder, cumin powder, coriander powder, black salt, dry ginger powder, salt, and powdered jaggery.

3

Cook on a low flame for about 5 minutes, adding a little water if needed.

4

Let the mixture cool, then grind it into a smooth paste.

1

Combine green chilies, a small piece of ginger, coriander leaves, and mint leaves in a blender.

2

Add lemon juice, salt, and a tablespoon of water.

3

Blend until you achieve a smooth, vibrant green chutney.

1

Layer the seasoned fried potatoes onto a serving plate.

2

Top with chopped onions and tomatoes.

3

Drizzle with additional mint chutney and date-tamarind chutney.

4

Sprinkle a little extra red chili powder and chaat masala to taste.

5

Finally, garnish with crunchy sev, fresh coriander leaves, and pomegranate seeds for a burst of sweetness and color.