The most important ingredient in this recipe is the samosa dough itself. The samosa dough must contain flour, water, salt, oil, baking powder, and egg yolk.
On a serving platter, smash one warm samosa. Crush two samosas per dish if they are little.
Add 12 cup of heated ragda or chole on top.
Add cooled tamarind and coriander mint chutney on top. Adapt the amount to your preferences. Per plate, I personally drizzle 2 teaspoons of tamarind chutney and 1 teaspoon of green chutney.
On top, sprinkle 3–4 tablespoons of cold whisked yogurt.
Dress the chaat now by adding finely chopped green chilies, chopped cilantro, roasted cumin powder, red chili powder, and chaat masala (fresh coriander).