Crushed vegetable samosas drizzled with chickpeas, yogurt, and spices.
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Warm the vegetable samosas in an oven or air fryer at 350°F until the crust is very crispy.
Heat the cooked chickpeas (chana masala) in a small saucepan until bubbling hot.
Place two samosas on each serving plate and roughly crush them with a spoon to break the crust.
Ladle a generous portion of hot chickpeas over the crushed samosas.
Drizzle the whisked yogurt evenly over the chickpea layer, followed by the tamarind and green chutneys.
Sprinkle the chopped onions, chaat masala, and roasted cumin powder over the top.
Garnish the dish generously with fine sev and fresh cilantro for texture.
Add pomegranate seeds for a pop of color and serve immediately while the samosas are still warm.
