firstly, in a large bowl soak ½ cup black chana in enough water for 6 hours.
drain off the water and transfer to the cooker.
add ½ tsp turmeric, ½ tsp salt and 2 cup water.
place a steam basket and put 10 small potatoes.
cover and pressure cook for 5 whistles.
aloo and chana is ready.
now prepare jeera powder by taking ¼ cup cumin in large pan.
dry roast on low flame until the cumin turns blackish with smoky aroma.
transfer to a mortar pestle and crush to a fine powder. jeera powder is ready.
now take 1 cup tamarind chutney and dilute with 1 cup water.
mix well and tamarind water is ready.
to prepare aloo cup, take boiled potato and peel the skin.
cut the potato and make a hole in the centre. you can use leftover aloo to prepare aloo masala or sandwich.
to serve, in a plate arrange aloo cups.
put a pinch of roasted cumin powder, and kala namak.
also stuff with boiled kala chana and pour tamarind water.
further garnish with chopped onions and sev.
finally, enjoy aloo handi chaat with a pinch of chilli powder on top.