Preparation Time: 10-15 minutes
Boil the potatoes until just cooked (not too soft). Peel and cut them into bite-sized cubes. Heat oil in a frying pan and shallow fry or deep fry the potato cubes until golden and crispy. Remove and drain the excess oil on paper towels.
Place the fried potato cubes in a large mixing bowl. Sprinkle chaat masala, cumin powder, red chili powder, black salt, and regular salt over the potatoes. Toss to coat them evenly.
Drizzle tamarind chutney and green chutney over the seasoned potatoes. Adjust the amount of chutney according to your taste preference. Add finely chopped onions, tomatoes (if using), fresh coriander leaves, and a squeeze of lemon juice. Toss everything together gently.
Sprinkle pomegranate seeds and sev over the top for added crunch and flavor. Serve the aloo chaat immediately to enjoy the fresh and crispy textures. You can adjust the chutneys and spices to your liking.
