Samosa Chaat with Spicy Chickpeas and Green Chutney

Heat oil in a large pan over medium heat. Toast cumin seeds and mustard seeds then add the green chillies. Sauté ginger for about 8-10 seconds without letting them brown.

Add the chickpeas and ½ cup water. Season with garam masala, salt, and Kashmiri chilli powder. Mix well and cook for 8-10 minutes, allowing the spices to infuse into the chickpeas.

Smash a few chickpeas to thicken the mixture slightly. Stir in the chopped coriander and tamarind paste for a tangy finish.

Prepare the Green Chutney: In a blender, add the coriander, green chillies, cumin seeds, garlic, salt, yoghurt, and mango powder. Add ice cubes and blend until smooth, adding water only if necessary (the ice should mostly suffice). Transfer to an airtight container and refrigerate. This chutney stays fresh for 4-5 days.

Assemble the Samosa Chaat: Reheat the samosas in an oven or air fryer at 180°C (350°F) for 5-7 minutes until golden brown. Break them into 3-4 pieces and place them on a serving plate. Spoon about ¾ cup of the warm spicy chickpeas over the samosas. Drizzle generously with cold yoghurt, green chutney, and tamarind chutney. Top with chopped onions, green chillies (if desired), roasted cumin powder, and chaat masala. Sprinkle bhuji over the chaat, followed by fresh pomegranate arils and coriander for garnish. Serve immediately and enjoy the burst of flavours!