Begin by frying the samosas. Heat oil in a deep pan over medium heat. Carefully place the samosas in the hot oil and fry them until they achieve a golden brown colour. Then, remove them from the oil and allow any excess oil to drain on paper towels.
In a spacious mixing bowl, blend together the cooked chickpeas, finely chopped red onion, diced tomato, and finely chopped green chili.
In a separate bowl, whisk together the plain yogurt, tamarind chutney, chaat masala, cumin powder, red chili powder, and a pinch of salt.
Break the fried samosas into bite-sized pieces and incorporate them into the mixture of chickpeas.
Pour the prepared yogurt mixture over the samosas and chickpeas.
Gently combine all the ingredients until they are thoroughly mixed.
Finish by garnishing the dish with chopped coriander leaves and mint leaves.
Serve the Samosa Chaat immediately, and if desired, add an extra drizzle of tamarind chutney on top.
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