Keep your samosas ready - use either fresh or frozen. If using frozen samosas, use an air fryer to heat them. I air-fried my frozen samosas at 370 F for 8 minutes, flipping them over once midway for even frying. Optionally, you can brush oil over the samosas before air frying, for a golden brown finish.
Next, keep all the other ingredients ready. Get a large serving plate and crush up the samosas coarsely. Place them on the plate.
Top off the samosas with spoonfuls of channa masala. You can add as little or as much as you like.
Beat the yogurt with the black salt and sugar. Spoon over the beaten yogurt, followed by the green chutney and the tamarind chutney.
After adding the chutney, sprinkle over some chopped red onion followed by pomegranate seeds.
Add a generous amount of sev, and to finish the dish, sprinkle some chaat masala and roasted cumin powder.