Aloo Ki Jalebi Chaat

PREPARATION

1. In a blender, add 50 grams sabudana, 1/2 teaspoon salt and blend it well.

2. Strain the powder properly. Keep aside.

3. In a blender, add 150 grams boiled potatoes, 50 grams curd, 50 milliliters water and blend it well.

4. Transfer this into a mixing bowl, add the sabudana mixture, 150 grams all purpose flour, 1 teaspoon ginger juice, 1 teaspoon red chili, 1/4 teaspoon baking soda, 300 milliliters water and mix it well.

5. Rest the batter for 20 minutes.

6. Take a pan, add 250 milliliters tamarind pulp, 80 grams jaggery powder and mix it well.

7. Bring it to a boil.

8. Add 1/2 teaspoon black salt, 1/2 teaspoon cumin powder, 1/4 teaspoon dry ginger powder, 1/2 teaspoon red chili and mix it well.

9. Bring it to a boil. Boil for 3 - 5 minutes on medium heat.

10. Remove it from heat and keep aside.

11. Heat sufficient oil in a pan.

12. Pour the batter into a piping bag and squeeze the piping bag over the oil to make a concentric circles.

13. Fry until it turns golden brown and crispy.

14. Remove it from heat and drain it on an absorbent paper.

15. In a bowl, add 200 grams boiled potatoes, 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon roasted cumin powder,1. Teaspoon lemon juice, 1 teaspoon oil, 1 teaspoon coriander and mix it well.

16. Take a serving plate, add the prepared aloo jalebi on it.

17. Add the prepared potatoes on top of it.

18. Top with curd, green chutney and prepared tamarind chutney.

19. Sprinkle some roasted cumin powder.

20. Garnish with sev, pomegranate and coriander.

21. Serve.