Alu chaat and chutneys

It's a good idea to keep some potatoes boiled.

Chaat needs chutneys.
Dhania chutney - green chillies, coriander big bunch, salt, sugar. Grind
Add on - one small onion/garlic

Mint chutney - same as above. Replace dhania with mint leaves. Wash and separate leaves for this one. Can add coriander leaves.

Tamarind chutney

Jaggery, tamarind concentrate, black salt, roasted jeera, dates. If not using paste from a jar, soak tamarind in water until it softens. Retrieve pulp. Discard seeds and other bits. If adding dates, soak dates. Boil in so.e water, pulp, jaggery and all other ingredients. You could add dried ginger. Add salt and red chilli powder. Reduce to chutney consistency.


Back to chaat
Two types. This one is the one you get in CP, fried in a big tava and really good in winters. Cube boiled potatoes. Shallow fry till golden brown. Top with chat masala (if that's an issue - roast jeera powder, salt, red chilli powder, black salt will do)
Green chutney. Slivers of radish or ginger. Can squeeze lime.  Top with dhania. Have hot with toothpick. Chaat is pretty much up to you..

The cold kind
Cube boiled potatoes. Can add chopped onions and tomatoes and green chillies. Add bhujia (alternatives - nachos?) Top with curd and chutneys and coriander.