Hash Brown Chaat

Ingredients

• 1 cup apple butter
• 1/3 cup plus 6 to 8 tablespoon water, divided
• 5 tablespoons fresh lime juice (from 3 limes), divided
• 1 1/2 teaspoons freshly ground coriander (such as Burlap & Barrel Nile Coriander), divided
• 1 1/2 teaspoons freshly ground cumin (such as Burlap & Barrel Wild Mountain Cumin), divided
• 1 1/4 teaspoons red chile powder (such as Diaspora Co. Ground Sannam Chillies), divided
• 2 1/2 teaspoons fine sea salt, divided
• 1 bunch fresh cilantro, leaves and tender stems roughly chopped (about 3 cups), plus finely chopped cilantro, for garnish
• 1 cup packed fresh mint leaves
• 1 large fresh serrano chile, unseeded, finely chopped, divided
• 1 tablespoon grated peeled fresh ginger, divided
• 1 1/2 pounds russet potatoes (about 2 large potatoes), peeled and grated on large holes of a box grater
• 1 1/2 teaspoon madras curry powder (such as Spicewalla)
• 1/2 teaspoon black salt (kala namak) (such as Rani) (optional)
• 1/2 cup finely chopped red onion, rinsed, divided
• 1/3 cup chickpea flour (fine besan) (about 1 ounces) (such as Bob’s Red Mill Chickpea Flour)
• 3 tablespoon whole milk
• 6 tablespoons vegetable oil
• Finely chopped plum tomatoes, pomegranate arils, sev (fried chickpea noodles) (such as Deep), and chaat masala (such as Spicewalla), for serving

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