PREPARATION

(For Tamarind Chutney)
1. Take a pan, add 450 milliliters tamarind extract, 50 grams jaggery and stir continuously until the jaggery is fully dissolved.
2. Add 2 tablespoons dates and mix it well.
3. Bring it to a boil.
4. Add 1/4 teaspoon salt, 1/4 teaspoon black salt, 1/2 teaspoon red chili, 1/4 teaspoon dry ginger powder and mix it well.
5. Bring it to a boil again.
6. Remove it from heat and allow it to cool for about 15 - 20 minutes.

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

(For Bhalle)
1. In a mixing bowl, add 250 grams semolina, 150 grams yogurt, 1 teaspoon ginger, 1 teaspoon green chili, 1 teaspoon salt, 100 milliliters water and mix it well to make a batter.
2. Rest the batter for 30 minutes.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. In a mixing bowl, add 1 litre water, 1 teaspoon salt, 1/4 teaspoon asafoetida and mix it well.
6. Add the fried bhalle in it and soak for 25 - 30 minutes.

(For Yogurt)
1. In a bowl, add 300 grams yogurt, 1/2 teaspoon black salt, 1 tablespoon powdered sugar, 1/2 teaspoon cumin powder and mix it well.
2. Keep aside.

(For Assembling)
1. Take out the bhalla from water and squeeze it well.
2. Place it on a serving plate.
3. Top with prepared yogurt and sprinkle some red chili and chaat masala on it.
4. Top with prepared tamarind chutney and green chutney.
5. Garnish with pomegranate, sev and coriander.
6. Serve.