Chatpata Aloo Toast

Steps

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1. 1
   Blend coriander, mint, ginger, garlic, green chillies, black salt, chaat masala, salt, ice cubes, and a little water into a smooth green chutney. Taste and adjust seasoning, then set aside.
   ▶ ≈1:19
2. 2
   Blend tamarind, dates, and water until smooth, then strain to remove fibres. Pour into a pan, add jaggery, all the spice powders, and salt, and cook on high heat, stirring until the jaggery fully melts.
   ▶ ≈2:41
3. 3
   Lower the heat and simmer for about 10-12 minutes until the chutney reduces and darkens. Turn off the heat, let it cool completely, then store in an airtight jar in the fridge for up to a month.
   ▶ ≈3:18
4. 4
   In a large bowl, combine the diced boiled potatoes, onion, and capsicum with salt, chaat masala, spicy green chutney, meethi chutney, chopped coriander, and red chilli flakes. Mix gently so the potatoes don't break, then taste and adjust seasoning.
   ▶ ≈5:45
5. 5
   Spread soft butter generously on one side of each bread slice to waterproof it, then spoon the potato mixture evenly onto the buttered side.
   ▶ ≈6:46
6. 6
   Heat a pan, melt some butter, then place the toast filling-side up in the pan. Cover and cook on low heat for about 4-5 minutes until the bottom turns golden and crisp and the filling is heated through by the steam. Alternatively, air-fry or bake at 180°C for 7-8 minutes.
   ▶ ≈7:05
7. 7
   Transfer the toasted bread to a board and cut into triangles or preferred shapes. Top with grated cheese, nylon sev, a squeeze of lemon juice, coriander, chaat masala, masala chana dal, and pomegranate seeds, then serve immediately.
   ▶ ≈7:48