Samosa Chaat

Preheat the Instant Pot on Saute mode. Add oil, cumin seeds, and bay leaf. When cumin sizzles, add chopped onions and saute for 3-4 minutes.

Add minced ginger, garlic, and chopped serrano, and saute another 2 minutes. Add crushed tomato and spices. Stir and cook for a minute.

Add cooked chickpeas and water. Turn off Saute and scrape the bottom of the pot to remove any brown bits. Close the lid and pressure cook for 5 minutes at high pressure on sealing mode.

Wait 5 minutes then release the pressure manually. Open the lid after the pin drops. Stir, add cilantro, and check for taste. If the curry looks thin, simmer for a few minutes on saute mode.

Add about ½-1 cup of cooked chana masala to a wide serving bowl. You can add more or less, depending on your preference.

Flavor the yogurt with a teaspoon of tamarind and cilantro chutney and whisk until smooth. Drizzle a few tablespoons over the chana.

Crisp up the samosa in the oven at 350°F for 10 minutes or air fry for 3-4 minutes. Chop the samosa into bite-size pieces unless you prefer it whole. Add it to the bowl.

Drizzle 2-3 teaspoons each of tamarind chutney and green chutney on top, adjusting to your preferred balance of sweet and spicy.

Top with a pinch of chaat masala, roasted cumin, cayenne (optional). Add sev for a crunchy texture and chopped cilantro for a vibrant finish. If desired, garnish with pomegranate seeds.