Aloo Finger Chaat

PREPARATION

(For Khatti Meethi Chutney)
1. Take a pan, add 100 grams sugar, 100 milliliters water and stir continuously until the sugar is fully dissolved.
2. Add 200 milliliters tamarind extract and mix it well.
3. Bring it to a boil.
4. Add 1 teaspoon salt, 1/2 teaspoon cumin powder, 1 teaspoon chilli flakes and mix it well.
5. Add 1/8 teaspoon organic food color and mix it well.
6. In a bowl, add 2 teaspoons corn flour, 50 milliliters water and mix it well.
7. Bring it to a boil.
8. Remove it from heat and keep aside.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(For Potato Mixture)
1. Heat 1 1/2 teaspoons oil in a skillet, add 1/2 teaspoon cumin, 1 1/2 teaspoons green chili and stir well.
2. Then, add 400 grams boiled mashed potatoes and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Remove it from heat and transfer this into a bowl.
5. Add 2 tablespoons prepared green chutney, 2 tablespoons prepared khatti meethi chutney, 50 grams onions, 50 grams tomato, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon black salt, 1 tablespoon coriander and mix it well.

(For Assembling)
1. Take a papad and cut it into half.
2. Place it on a hot tawa and roll it slowly to make a cylindrical shape.
3. Remove it from tawa and place it on a board.
4. Fill it with prepared potato mixture.
5. Add some sev on the sides of the papad.
6. Place it on a serving plate.
7. Garnish with prepared chutneys, onions, tomato, sev, pomegranate and coriander.
8. Serve.