Start by making the red chutney. Add all the red chutney ingredients to a coffee grinder. Blend. This should be the consistency. Note: Red Chutney is optional.
Make the green chutney. You may need to add the cilantro little bit at a time.
These are the chutneys you'll need. I just use store bought Tamarind Chutney, but you can make yours at home.
In an Instant Pot, add 1 cup of washed quinoa. Add 1 cup of water and cook on high pressure for 1 minute. Naturally release for at least 5 minutes.
In the meantime, get the remaining ingredients ready. Finely chop the onions and tomatoes. Rinse frozen corn under warm water until thawed. Boil a potato (on the stove, in an InstantPot, or microwave).
Roast peanuts on the stove for a couple minutes until they start to brown. Remove from heat.
Once the quinoa is done, dry roast it in the same cast-iron skillet for about 5 minutes. The quinoa will toast up and get slightly golden.
Once done, transfer the quinoa to a large bowl. Also add, corn, onions and tomatoes.
Top with diced potato followed by red, green, and tamarind chutneys. Mix well.
Add chat masala and peanuts.
Add drained, rinsed chickpeas. Mix well.
Transfer bhel to a serving bowl. Garnish with bhujia sev, fresh cilantro and pomegranate seeds. Serve immediately!