MAKING
1 For Sweet Chutney, In a pressure cooker, combine 200 gms of dates, walnut sized tamarind, 2 cups of water, salt, black salt, and chili powder.
2 Pressure cook for 2-3 whistles.
3 Allow to cool.
4 Put the chutney in a liquidizer jar and sieve.
5 If too thin, simmer for 5-10 minutes.
6 Yields 1 ½ cups
7 For Green Chutney For Green Chutney, In a chutney grinder place all the ingredients.
8 Add a little water and grind to a smooth paste.
9 Refrigerate until ready to use.
10 For Garlic Chutney, in a small blender jar, place all the ingredients.
11 Add a little water and make a smooth paste.

FINALIZING
12 In a small plate arrange 6-7 puris.
13 Dip each one in sweet chutney and place them on a plate.
14 Place potato slices on each one.
15 Sprinkle onion, all the 3 chutneys, salt, chaat masala and sev to cover all the puris.
16 Drizzle with lemon juice

SERVING
17 Garnish with coriander and serve immediately.