• 5 samosas
• ¾ cup yoghurt leave out for a vegan recipe
• ¼ cup onions finely chopped
• ¼ cup tomatoes finely chopped
• 2-3 fresh chilis finely chopped
• 2-3 tbsp coriander leaves finely chopped
• 2-3 tbsp pomegranate pearls
• 1 tbsp chaat masala
• 1 tbsp roasted cumin powder
• 2-3 tbsp sugar
• 1 tbsp black salt kala namak

For the chole

• 1 cup chole/chickpeas boiled or canned
• 1 tsp anardana dried pomegranate seeds
• 1 bay leaf
• 1 inch cinnamon stick
• 1 black cardamom
• 2-3 cloves
• ½ cup onion finely chopped
• 1½ tbsp ginger garlic paste
• 2-3 fresh chilis sliced
• ½ cup tomatoes finely chopped
• 2 tbsp chole masala
• 1 tsp amchur powder dried mango powder
• 1 tsp garam masala powder
• 2-3 tbsp coriander leaves finely chopped
• 2-3 tbsp oil
• salt to taste

For the coriander-mint chutney (green chutney)

• ½ cup coriander leaves
• ½ cup mint leaves
• 1 tsp cumin seeds
• 2-3 chilis optional
• 1 tbsp ginger roughly chopped
• 2 tbsp lemon juice

For the red chili chutney (red chili chutney)

• 5-6 dried red chilis soaked in hot water for 30 minutes
• 4-5 cloves garlic
• 1 tbsp vinegar
• salt to taste

For the dates and tamarind chutney (sweet chutney)

• ½ cup tamarind seedless
• ½ cup dates pitted and roughly chopped
• 1 cup jaggery
• 1 tsp ginger grated
• 1½ cups water
• 1 tsp pink salt