Wash and peel potatoes. Cube them to 1 inch pieces and soak in water until used.

Optional - To make green chutney, add coriander leaves, pudina, garlic, ginger, fried gram and salt to a mini blender jar. Add 1 tbsp water. Make a fine smooth green chutney. Set this aside.

Boil potatoes till al dente. They must be just cooked without turning mushy. You can steam or pressure cook or boil them in a pot. Cool these completely and cube.

Add oil to a pan and heat it. Add ginger or garlic and green chili.

Next add the potatoes and saute on a high flame until golden and little crisp. Turn off the stove.

Parboil cubed potatoes for few minutes. Drain and wipe off excess moisture.

Heat half cup oil in a deep pan. When the oil is hot enough drop the potato cubes and deep fry until crisp and cooked through. Remove to a mixing plate.

Next to the hot fried potatoes, add red chilli powder, chaat masala powder, very little salt and cumin powder.

Add green chutney, tamarind chutney or lemon juice. Check the salt and spice.

Mix well and transfer aloo chaat to a serving plate.

Add some coriander leaves, sev and pomegranate arils or raisins and cashews. Serve aloo chaat immediately.