Add in your diced onions and tomatoes, and let them cook until they soften up. Let the mixture cool slightly. Remove the bay leaf and blend until smooth to form a rich gravy.

Pour the blended gravy back into the pan. Toss in the boiled chickpeas along with turmeric, chana masala, Kashmiri chilli powder, salt, and raw mango powder. Let it cook until the mixture thickens and the chickpeas absorb all those spices.

Heat a flat pan, and then melt some butter in it. After that, add the sourdough slices and toast them until they turn golden brown and crisp.

Layer each toasted crostini with a generous scoop of chana masala. Top it with a drizzle of tamarind chutney for sweetness and tang (optional). Finish with a sprinkle of freshly chopped cilantro.