We can use plain boiled chickpeas but I prefer building flavour by pressure cooking them first with the salt, chopped ginger and green chillies
Assembling/plating
On a plate, crush two samosas lightly into big pieces.
Add a generous amount of boiled chickpeas and cubed potatoes.
Then sprinkle some of the finely chopped tomato, onion and chillies.
Sprinkle chaat masala, cumin powder and chilli powder.
Drizzle about 2 tablespoons of the whisked yoghurt followed by green chutney drop wise, and tamarind sauce/chutney.
Then top the entire chaat with some chopped coriander, green chillies and crushed sev/bhujiya and serve immediately.
