Select Saute and preheat the pressure cooker. When hot, add oil, cumin seeds and bay leaf. When cumin seeds sizzle, add chopped onions. Saute 3-4 minutes, until onions soften.
Add minced ginger, garlic and finely chopped serrano and saute another 2 minutes.
Add crushed tomato along with the spices listed for chana masala. 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 after pressure cooking and then release the pressure manually (QR) by following the quick release instructions of your cooker. Open the lid after the pin drops. Stir and check for taste. If the curry looks thin, simmer for a few minutes on saute mode. Finish with cilantro.
Assemble Samosa Chaat
Add ½ cup cooked chana masala in a wide serving bowl.
Place a cooked samosa on top. Based on your personal preference, you can either break it up or serve it intact.
Top with 2-3 teaspoons each of tamarind chutney and cilantro chutney.
Top with a pinch of chaat masala, roasted cumin, cayenne (optional) and a teaspoon or so of thin sev and chopped cilantro.
Use dried chickpeas or canned. This is more about personal preference and timing. If you use dried chickpeas, you will need to soak and cook ¾ cup dry chickpeas to get the same amount as 1 can. If using canned, rinse and drain the chickpeas before cooking.
One step cooking for 'dried' chickpeas. Simply follow the steps in the recipe card, add the chickpeas when called for and adjust the cooking times as follows:
Dried and Soaked Overnight: 45 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
Dried and Unsoaked: 60 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
Try Dahi Samosa Chaat by seasoning ½ cup of yogurt with salt, roasted cumin powder, cayenne and a pinch of sugar, seasoned to your taste. Use vegan yogurt to keep the recipe completely vegan.
Make ahead and store each component separately in the fridge. The chole and samosas will keep for up to 3 days. If making the chutneys at home, they will keep well in an airtight container in the fridge for up to 1 week.
Reheat the chana masala and samosas until warmed through. For best results, reheat the chana masala in the Instant Pot on simmer mode for 20 minutes, stirring ocassionally. To reheat the samosas, simply place on a parchment-lined baking sheet and heat through in a 350 degree F oven for 10-15 minutes. Alternatively, heat them in a single layer in the air fryer set to ...
Note: The nutrition facts below are my estimates based on a serving size of 1 samosa per serving. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.