For the curd: In a large bowl whisk the curd along with water. Add the sugar, salt and black salt. Check for seasonings and Keep aside.
For the green chutney: Grind together green coriander, onion, tomato, garlic, green chilies and curd. Take out in a bowl and add the salt, black salt, bhuna jeera powder and lemon juice. Check for seasonings and keep side.
For the mithi chutney: In a heavy bottomed pan mix the sugar and amchoor powder. Now add the water. Mix everything nicely so that there are no lumps. Keep it on high flame and let it boil. Now add the other masalas except bhuna jeera powder and keep cooking on low flame for atleast 20-25 minutes till it turns a little thick. Add the bhuna jeera and cook for 2 more minutes. Remove from flame and cool. The chutney will become thick on cooling.
To serve the chaat
In a platter, spread 4-5 tbsp of prepared curd. Top it up with namak para, matar and boiled potatoes. Sprinke about ½ tsp (or as per your taste) of the prepared dry masala mix.
Add some green chutney and mithi chutney. Now cover it with curd nicely. Top with some more green chutney and mithi chutney.
Garnish with green coriander and sev (optional)
Yummy, chaat is ready.
