Jalebi: in a mixer jar add 2 tbsp curd and 1 boiled potato and grind to a fine paste. Pour this into a big bowl. Then add rice flour, maida, 1/4tsp salt, 1/4tsp chilli powder. Mix well. Add water and beat to thick flowing consistency. Leave this for 15 mins.
Then add baking soda to it and beat once again. Pour into a squeezy bottle or an empty milk packet to make jalebis.
Heat oil in a pan and lower the heat. Then make jalebis in circular movement and fry from both sides till golden and crispy. Make all jalebis and keep aside.
In a separate bowl beat curd. Add rock salt and salt to taste and sugar. Mix well and keep aside.
Dry roast cumin seeds, coriander seeds and whole red chilli on low flame. Turn off the flame. Cool and grind to a fine powder. Store this bhuna masala in an airtight container for all chaat items.
In a separate bowl add all chopped veggies, chopped boiled potatoes, salt, rock salt to taste, 1/2tsp bhuna masala, 1/4tsp chilli powder and lime juice. Mix everything well. Keep aside.
Assembling: on a serving platter add 2 tbsp of spicy boiled potatoes, crush some jalebis on it, pour some beaten curd, drizzle some sweet tamarind chutney and sprinkle some sev on top and serve.
