Pressure cook the potatoes for 2 whistles and peel the skin.
Cut the potatoes into cubes. Shallow fry the diced potatoes on a pan using a little oil. Let them get little crisp. Transfer them to a mixing bowl.
To the mixing bowl add finely chopped onions, Sprig Smoked Paprika, roasted cumin powder, chaat masala and Sprig Celery Sea Salt. Mix everything well. Transfer the Aloo chat to a serving plate.
Drizzle some thick chilled yoghurt. Add green chutney and sweet tamarind chutney. Top with a generous amount of sev and garnish with coriander leaves and pomegranate seeds. Enjoy aloo chaat.
