In a large bowl, mix the all-purpose flour and a pinch of salt. Gradually add water until the dough forms. Knead for 5 minutes, then cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

In a mixing bowl, combine the mashed potatoes, green peas, cumin seeds, garam masala, ginger, green chili, and salt. Mix well and set aside.

Shape the Samosas

Divide the dough into small balls. Roll each ball into a thin oval shape. Cut it in half to form two semi-circles. Take one semi-circle, form a cone by folding it, and seal the edge. Fill with the potato mixture and seal the top.

Fry the Samosas

Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crispy. Remove and drain on paper towels.

Prepare the Chickpeas

In a saucepan, add chickpeas, curry powder, and a pinch of salt. Cook over medium heat for 5-7 minutes until warm.

Assemble the Samosa Chaat

On a plate, place a bed of curried chickpeas, top with broken samosas, drizzle with tamarind and mint chutneys. Serve immediately.