Place the Chickpeas and 300 ml Water into a saucepan over medium heat.

Remove approximately 100 g of the Chickpeas and transfer them to a bowl. Add 3 tbsp of the cooking liquid from the pan and blend or mash until smooth.

Return the Chickpea paste to the saucepan and stir well. This will help create a thicker, creamier curry.

Stir in the spices and mix thoroughly until evenly combined.

Cover the pan and cook over medium heat for 8–10 minutes, stirring occasionally, until the curry thickens to your desired consistency.

While the curry is cooking, whisk together the Yoghurt and 100 ml Water in a bowl until smooth and pourable.

Warm the Samosas if needed, then place one Samosa into each serving bowl and lightly break them into chunks.

Spoon the hot Chana Curry over the Samosas.

Top with the chopped Onion and Tomatoes.

Drizzle over the Yoghurt mixture, followed by the Tamarind Sauce and Green Chutney.

Serve immediately while the Chana Curry is hot and the toppings are fresh.