Dahi Samosa Chaat using Zahfroma Chaat Masala:

→ 2 medium samosas (store-bought or homemade, crushed lightly)
→ 1 cup thick curd (well-beaten)
→ 2 tbsp Zahfroma Chaat Masala
→ ¼ cup boiled chickpeas or sprouted moong (optional)
→ 2 tbsp sweet tamarind chutney
→ 2 tbsp green chutney (mint-coriander)
→ 1 small onion (finely chopped)
→ 1 small tomato (finely chopped)
→ 1 green chilli (finely chopped, optional)
→ 2 tbsp nylon sev
→ 1 tbsp chopped fresh coriander
→ Salt to taste
→ Red chilli powder and roasted cumin powder (for extra garnish)

For homemade samosas (optional):
→ 1 cup maida (all-purpose flour), 2 tbsp oil, salt, and water to knead dough
→ Stuffing: Boiled potatoes, peas, salt, turmeric, cumin, garam masala, amchur, green chilli
→ Shape, fill, and deep fry until golden

Method:
→ Place crushed samosas on a serving plate.
→ Add boiled chickpeas or sprouts (optional).
→ Pour beaten curd generously over the samosas.
→ Drizzle tamarind chutney and green chutney on top.
→ Sprinkle Zahfroma Chaat Masala evenly all over.
→ Add chopped onion, tomato, green chilli.
→ Garnish with nylon sev, coriander, red chilli powder, and roasted cumin powder.
→ Serve immediately for best texture and taste.