Transfer the frozen samosas to a baking tray and bake according to the packet directions until the samosas are golden and extra-crispy. For an oven method, preheat to the temperature on the packet (typically 375–400°F) and bake until crisp. Alternatively, you can also air-fry the frozen samosas for a quicker, crunchier finish.

Once cooked, let the samosas rest for 3–5 minutes so they stay crisp when topped with warm chole and chutneys.

Drain the canned chickpeas, rinse, and set aside. Chef tip - If the aquafaba (chickpea liquid) has good flavor, preserve it — you can use it as a natural stock instead of plain water for a richer taste.

Heat oil in a pan. Once hot, add cumin seeds and a pinch of gluten-free asafoetida (hing) to temper. Sauté for a few seconds until aromatic.

Next, add minced green chilies, garlic, cilantro stems, and ginger paste. Sauté until the garlic turns light golden and fragrant.

Now mix in the ground spices — garam masala, red chilly powder, coriander powder, and turmeric (optional). Add 2 tablespoons of the reserved stock (or water) to prevent the spices from burning and cook for a minute.

Stir in the drained chickpeas.

Then add a cup of the reserved liquid, veg stock, or water. Season with salt and cook on medium heat for 8–10 minutes.

While simmering, gently mash some of the chickpeas with the back of a spoon — this helps thicken the gravy and give it texture. Add more stock/water as needed (I added about ½ cup extra) to get a slightly thick yet pourable consistency, perfect for layering over samosa chaat. The chickpea curry should not be very thin or very thick.