Samosa Chaat | Authentic Indian Street Food Delight

Rinse and soak dried chickpeas in water for 4 hours or overnight, then drain completely before cooking.

Set Instant Pot to Sauté mode on High. Heat ghee or oil until shimmering, then add cumin seeds and let sizzle for 30 seconds.

Add diced onion to the pot and cook, stirring occasionally, until golden brown and softened, about 5-7 minutes.

Stir in grated ginger and minced garlic, cooking for 1 minute until fragrant.

Add tomato purée, ground coriander, salt, Kashmiri chili powder, and turmeric. Cook for 3-4 minutes, stirring constantly.

Add drained chickpeas and 1½ cups water (or ½ cup if using canned chickpeas). Secure lid and pressure cook on high for 30 minutes for dried chickpeas or 5 minutes for canned.

Allow pressure to release naturally. Open pot and stir in garam masala, kasoori methi, and chopped cilantro.

If chole is too thin, use sauté function to reduce liquid and mash a few chickpeas to thicken naturally.

If using store-bought samosas, reheat in air fryer at 330°F for 5-7 minutes or oven at 350°F for 8-10 minutes until crispy.

Prepare sweetened yogurt by whisking together plain yogurt, sugar, and salt until smooth and creamy.

To assemble, break 1-2 samosas into bite-sized chunks and place in serving bowl or plate.

Spoon hot chickpea curry generously over samosa pieces, ensuring good coverage.

Add 2-3 tablespoons of sweetened yogurt over the chole.

Drizzle both tamarind chutney and cilantro mint chutney according to taste preference.

Sprinkle diced red onions and sev generously over the top for crunch and freshness.

Finish with chopped cilantro, pomegranate arils, and a generous sprinkle of chaat masala.

Serve immediately while temperature and texture contrasts are at their peak for the best experience.