In a blender blend Sabudana until it’s fine powder. Strain and set aside the left out big ones which didn’t powder. Add on to a bowl.

Boil potatoes and take 2 boiled potatoes, cool, peel and roughly crumble and put it on the blender. Add yoghurt and salt and blend. Pour it into the Sabudana powder and mix very well

Add Maida and start making the batter. In between keep adding water until the consistency is not too thin or thick. Let it rest for 10 mins

In a bowl heat water and add tamarind and jaggery and bring it to boil. When the water is reduced a little bit then set aside.

In the batter add crushed ginger juice and red chilli powder and mix very well. Pour some of the batter into a lip lick bag and cut one of the edge.

Heat oil in a saucepan and from the lip lock bag pour a little of the batter to make the jalebis. Make 2-3 in batches and deep fry on each side. Set aside

In a saucepan heat oil and add cumin seeds, whole red chilli and asafoetida and add that to the tamarind Chutney. Bring it to heat and on low flame keep it for 5-6 mins

For the Aloo Chaat, cut the boiled potatoes and mix roasted cumin seeds powder, red chilli powder, lime juice, a little ginger, coriander leaves and salt. Mix well.