To make the arbi chaat, first wash the arbi nicely. Add all the arbi to a pressure cooker, add a cup of water and cook till three whistles.
Let the pressure drop and the arbi cool down. Peel the arbi.
Now mix all the ingredients for the special masala.
Take a arbi and flatten it a bit between your palms.
Now make a slit horizontally halfway through. Fill the arbi with the special masala. And flatten lightly between the palms again. Make all the arbi pieces like this.
Heat oil in a kadai and deep fry the arbi till golden brown and crisp.
To make the raita, whisk the curd till smooth. Add few spoons of water if it's too thick. Add the rest of the ingredients and mix well.
To make the chutney put all the ingredients in a grinder jar and grind to a smooth paste. Use some water if needed
To make the meethi chutney mix sugar, water and amchoor powder in a heavy bottomed pot. Bring it to a boil and cook till it thickens. It takes about 20 minutes. Sieve the mixture and let it cool. Add all other ingredients. Check the seasoning.
To make the chaat, place fried arbi pieces in a platter. Sprinkle some leftover special masala on the top. Now add some plain raita.
Sprinkle some green chutney and meethi chutney.
Now add all the garnishes like nylon sev, pomegranate seeds, ginger julliens, beetroot julliens and chopped green coriander. Serve immediately.
