Method to construct chaat:

1. Crush/cut samosa into ¾ pieces and put into bowl
2. Sprinkle over a dessert spoon full of chopped red onions
3. Spoon over a tablespoon of chickpea curry
4. Drizzle over some seasoned yoghurt (tablespoon), use a squeezy bottle if preferred
5. Drizzle over tamarind on top of the yoghurt), a tablespoon, use a squeezy bottle if preferred
6. Spoon over a teaspoon and a half of Bombay mix
7. Garnish with coriander and a few pomegranate pearls and ¾ teaspoon of nylon sev
8. Serve

Note: If making larger portions as opposed to individual portions, cut up 2-3 samosas per bowl and top with extra fillings accordingly

Chollay Method:

1. Heat the oil in a saucepan and then add the cumin seeds and sizzle for about thirty seconds
2. Then add the chopped onions to the saucepan and cook until the onions are golden brown, this should take about 5-7 minutes on a medium heat
3. When the onions are golden brown, add the ginger and garlic paste and green chilli paste to the onions and cook for about a minute
4. Add blended plum peeled tomatoes to the saucepan together with the turmeric, red chilli powder, cumin powder, salt and butter
5. Cover saucepan and cook masala for a good 10 minutes (stirring in-between), add water if masala starts to dry up
6. Once masala is sizzling and the butter and oil has seeped from the edges, add drained chickpeas, mango powder and anardana powder together with the water for moisture, cook for a 3-4 minutes
7. Add final touches of garam masala and chopped coriander, cook for a final 1-2 minutes and remove from the heat