PREPARATION

1. In a bowl, add 600 grams potatoes, 30 grams rice flour, 1 teaspoon salt, 3/4 teaspoon paprika and mix it well.
2. Rest for 15 minutes.
3. Heat sufficient oil in heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Take a pan, add 300 grams tamarind pulp, 150 grams jaggery and stir continuously until the jaggery is fully dissolved.
6. Add 1/2 teaspoon salt, 1 teaspoon dry ginger powder, 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, 1 teaspoon paprika, 1/2 teaspoon chaat masala, 1/2 teaspoon dry mango powder, 1 teaspoon fennel seeds powder and mix it well.
7. Bring it to a boil. Cook for about 10 minutes on medium heat.
8. Remove it from heat and allow it to cool.
9. Take a serving dish, add the fried potatoes in it.
10. Add some curd and prepared tamarind chutney on top of it.
11. Sprinkle some black salt and chaat masala.
12. Garnish with sev, pomegranate and coriander.
13. Serve.