In a pressure cooker with medium heat, add the soaked chickpeas, water, and salt, and close the lid with the regulator. Wait for 5 whistles and switch off the heat.
Reserve these cooked chickpeas for later use (make sure not to discard the water that we used for cooking the chickpeas)
In a pan with medium heat, pour oil and add bay leaves, cinnamon sticks, cloves, cardamom, and green chilies and saute until it turns aromatic. Add the onions and saute until it turns soft
Add ginger-garlic paste or grated ginger garlic and saute until it turns aromatic. Then add paprika, garam masala, chole masala, turmeric powder, and give a quick mix
Add the diced tomatoes and stir and cook until they turn mushy. Now add the cooked chickpeas with water and give a good mix. Season with salt and cook for 7 to 10 minutes.
After 10 minutes, simmer the heat and cook the chole until it turns reddish-brown
Finally, add kasoori methi, and coriander leaves and give a nice mix. Remove the Chole from the heat and it is now ready for you to make Samosa Chaat
In a serving bowl, add 2 to 3 ladles of prepared chole gravy and 2 moderate size samosas. Make sure to break the samosas into bite-size pieces as shown in the picture
Top the Samosa again with a ladle of chole gravy and top them with your favorite samosa sauces. I have used tamarind sauce, green chutney, and thick curd
Add some freshly diced onion, tomato, coriander leaves, sev, and chaat masala powder. Now the spicy and tangy Samosa Chaat is ready for you to taste and enjoy
Serve this finger-licking Samosa Chaat as a meal, appetizer, or as an evening snack with a cup of Masala Chai