Making aloo tokri
later from the bowl, take some portion of the grated potatoes in your palms and squeeze all the water very add 1 tablespoon rice flour. you can also use corn starch. mix very well.
now take two tea strainers. one strainer should be slightly large. in the large strainer, place some portion of the grated potatoes.with your fingers press and make an even layer of the grated potatoes all around the strainer place small strainer on top of the grated potatoes and gently press it.

Frying aloo lachha tokri
hold both the strainers. carefully and gently keep them in the hot oil. fry in medium flame.hold and keep the top strainer for a minute in the oil. some oil will collect in the top strainer. fry till the potatoes are crisp and light golden.slowly and gently slid the strainer on kitchen paper towels.

Making chana stuffing for katori chaat:
in a bowl take 1 cup boiled safed chana (white chickpeas). you can even use canned chickpeas. also add 1 cup chopped boiled potatoes.
sprinkle ¼ teaspoon red chilli powder, ½ teaspoon roasted cumin powder, ½ teaspoon dry mango powder and ½ teaspoon black salt or add as required.
mix very well.

Take one aloo lachha basket and keep it directly on the serving plate or a chopping board.
fill the aloo katori with the boiled chana and also (potato) mixture.
now top with some beaten curd, sweet tamarind chutney (meethi imli chutney) and coriander & garlic chutney (hari & lasun chutney).
sprinkle some chaat masala and black salt as per taste.add some sev (gram flour vermicelli) and pomegranate arils as required.lastly garnish with some chopped coriander leaves. this way assemble & make all