Bring a small pot of water to a boil and add the diced potatoes. Cook until fork-tender, about 8–10 minutes. Drain well and lightly mash, leaving some texture. In a skillet, heat 1 tablespoon oil over medium heat. Add cumin seeds and mustard seeds; when they splutter, add chopped green chili and sauté 30 seconds. Add peas and mashed potatoes, ground coriander, garam masala, and 1 tsp salt. Cook 2–3 minutes to combine flavors. Stir in chopped coriander and remove from heat. Cool before filling pastry.

Crisp samosas

If using store-bought frozen samosas, heat oil in a deep heavy-bottomed pan to 350°F (175°C) or medium-high on stovetop. Fry samosas in batches until golden and crisp, about 3–5 minutes, turning carefully. Drain on paper towels. If using pre-made/fresh samosas that are already cooked, reheat in a 375°F (190°C) oven for 6–8 minutes until crisp. Keep warm.

Chickpea mixture

In a mixing bowl combine the drained chickpeas, finely chopped red onion, diced tomato, chopped cilantro, 1 tbsp lemon juice, 1 tsp chaat masala and 1/2 tsp salt. Toss gently to combine so chickpeas are coated but not mashed. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld.

Mint-tamarind chutney

In a blender or food processor add mint leaves, cilantro leaves, tamarind paste, green chili, sugar, 4 tablespoons water and 1/4 tsp salt. Puree until smooth, adding up to 2 additional tablespoons water if needed to reach a pourable sauce consistency. Taste and adjust sweetness, tamarind or salt. Transfer to a bowl.

Assembly & garnishes

Place 2–3 warm samosas on each serving plate (or cut samosas in half for easier eating). Spoon a generous 1/3 cup of the chickpea mixture over and around the samosas.

Drizzle about 2 tablespoons of mint-tamarind chutney over the samosas and chickpeas. Spoon 1–2 tablespoons of whisked yogurt over the top in a thin stream or dollops.

Sprinkle 2 tablespoons sev (or crushed papdi) evenly, scatter 1–2 tablespoons pomegranate seeds if using, and finish with 1–2 tablespoons chopped cilantro and a light dusting of 1/2 tsp chaat masala. Add thinly sliced green chilies to taste.

Serve immediately so samosas remain crisp. Provide extra chutney and yogurt on the side.