Samosa chaat

Method

1. 1 Cook the boiled chickpeas with chaat masala and a little water to make a thick sauce.
2. 2 Reheat the samosa until the crust is crispy, then crush it into quarters right on the plate.
3. 3 The key to this dish is to crush the rice paper while it's still hot and crispy; if it cools down, the dish becomes mushy.
4. 4 Spoon the hot chickpea sauce over the mashed bread.
5. 5 Pour the diluted yogurt and tamarind juice over the mixture, then sprinkle with chopped onions.
6. 6 Sprinkle with sesbania, herbs, chili powder, and squeeze in some lime juice, then eat within two minutes.