Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add onion and sauté until translucent. Stir in ginger and cook 30 seconds.
Add tomato, coriander powder, chili powder, turmeric, and salt. Cook until the tomato softens and the mixture looks jammy.
Stir in chickpeas and 2–3 tablespoons water. Simmer 3–5 minutes until coated and glossy. Taste and adjust salt. Turn off heat.
Heat samosas in an oven or air fryer until hot and crisp. You want them piping hot so they hold up under toppings.
Lightly crush each samosa into bite-size chunks with the back of a spoon. Keep some larger pieces for crunch.
Whisk yogurt with a pinch of salt and just enough water to make it pourable but still thick. It should coat a spoon, not run like milk.
Layer warm chickpeas on a plate or shallow bowl.
Top with crushed hot samosas.
Spoon over cilantro-mint chutney and tamarind chutney.
Drizzle the whisked yogurt generously.
Sprinkle chaat masala and roasted cumin powder.
Add chopped onion, cilantro, and green chilies.
Finish with sev and a few pomegranate arils. Squeeze lemon just before serving.
Balance the sauces: Go 1 part green chutney to 1–1.5 parts tamarind for sweet-tangy harmony.
Keep it crisp: Add sev at the very end so it stays crunchy.
Serve immediately: Samosa chaat tastes best within 5–10 minutes of assembly.
Control heat: Use mild green chutney and skip fresh chilies for a kid-friendly plate.
