Sev Batata Puri

24 Puri, available in Indian grocery stores
2 small russet potato boiled, peeled, and diced small
½ cup boiled Kala chana **
½ cup red onion, finely diced
½ cup tomato, finely diced
½ cup sev
1 cup yoghurt
4 tsp sugar
½ tsp SIDS CRAZY SALT
4 tbsp green chutney
4 tbsp tamarind chutney
1 tsp Kashmiri red chilli powder
1 tsp ground cumin
1 tsp chaat masala
4 tbsp coriander, chopped
4 tbsp pomegranate seeds

Make a small hole on one side of each puri by lightly tapping the centre of the puri. Arrange them on a serving platter.
Add two to three cubes of potato, Kala chana, onions, and tomato to each puri. Add some sev inside of each puri.
Drizzle the sweet yoghurt inside of the puri followed by green chutney and tamarind chutney
Sprinkle red chilli powder, ground cumin, and chaat masala.
Garnish with coriander, pomegranate seeds, and any remaining sev.
Notes:-
How to Cook Kala Chana in the Instant Pot -
Rinse and soak ½ cup of Kala Chana overnight. Drain all the water and add it to the Instant Pot with 1 cup of water, and 1 teaspoon of salt. Pressure cook for 30 minutes with natural pressure release. Drain out any excess liquids. Sprinkle some red chilli powder if you like and use it to make chaat. Can be prepared 2 to 3 days ahead and refrigerated.
How to Steam Potato in the Instant Pot -
Add 1 cup of water to the Instant Pot insert and place the trivet inside. Place a medium russet or red potato on the trivet and pressure cook or steam for 15 minutes followed by natural pressure release. Cool the potato down and then peel and dice. Can be prepared 1 to 2 days ahead and refrigerated.