Wash, peel, and dice the potatoes into 1-inch cubes. Soak them in cold water for 15-20 minutes to remove excess starch, then drain and pat dry with a clean kitchen towel.

Finely chop the green chili (if using), and fresh cilantro. Set aside.

Prepare the tamarind and green chutneys, if not using store-bought versions.

In a large frying pan, heat the vegetable oil over medium heat. Add the diced potatoes and fry them until golden and crispy, about 10-15 minutes. Make sure to stir occasionally for even cooking. Once cooked, remove the potatoes from the pan and place them on a paper towel-lined plate to absorb excess oil.

In the same pan, reduce the heat to low and add the cumin seeds.

In the same pan, reduce the heat to low and add the cumin seeds. Allow them to sizzle for a few seconds before adding the fried potatoes back into the pan.

Sprinkle the chaat masala, red chili powder, roasted cumin powder, and salt over the potatoes. Gently toss the potatoes to ensure they are evenly coated with the spices. Cook for an additional 2-3 minutes to allow the flavors to meld.

Transfer the spiced potatoes to a serving plate. Drizzle the tamarind and green chutneys over the potatoes, followed by a generous sprinkling of green chili (if using), and fresh cilantro.

If desired, garnish the Aloo Chaat with sev or boondi for added crunch. Serve immediately, while the dish is still warm and crispy.