Start by frying the samosas. Heat oil in a deep pan over medium heat. Carefully add the samosas and fry until they turn golden brown. Remove and drain on paper towels.

In a large mixing bowl, combine the cooked chickpeas, chopped red onion, diced tomato, and green chili.

In a separate bowl, whisk together the plain yogurt, tamarind chutney, chaat masala, cumin powder, red chili powder, and salt.

Break the fried samosas into bite-sized pieces and add them to the chickpea mixture.

Pour the yogurt mixture over the samosas and chickpeas.

Gently toss everything together until well combined.

Garnish with chopped coriander leaves and mint leaves.

Serve the Samosa Chaat immediately, drizzling extra tamarind chutney on top if desired.