Pressure cook soaked chickpeas with turmeric powder and 1½ cup of water for 3-4 whistles.
Heat oil in a pan,add cumin seeds,let them splutter, add chopped onion,saute them till they turn translucent.
Add ginger and garlic paste, saute till raw smell goes away.
Add chopped tomatoes, coriander powder,red chilli powder,fry it well till the tomatoes soften.
Add boiled chickpeas ( separate extra water and keep aside for later use),fry it for couple of minutes,add salt, garam masala powder, again fry for a minute.
Add about half cup of water (from extra water),cook for a couple of minutes in high flame, stir constantly.
Add dry mango powder, chopped coriander leaves,give a mix,chana masala is ready.
For samosas,dry roast cumin seeds, coriander seeds ,fennel seeds, in low flame for a minute, cool it and prepare a coarsely ground masala powder.
Heat oil in a pan, add prepared coarse ground masala powder.
Add boiled potatoes salt, turmeric powder ,cumin powder, red chilli powder saute it for a minute.
Add green peas, moong daal ,sweet corn chopped green chili, saute it for couple of minutes.
Add garam masala powder, chaat masala powder ,coriander leaves, smash potatoes with spatula and saute it for a minute put off the flame, samosa stuffing is ready.
Mix flour and water well, and prepare the slurry.
Take a samosa sheet ,fold one corner and create a cone .
Fill the cavity of the cone with stuffing, don't overloaded.
Fold it again,seal the edge with slurry,cut the extra sheet.
Prepare all Samoas in same process.
Heat oil in a pan,fry samosas in low medium flame, till they turn golden brown in colour from the sides,drain on an absorbent paper.
For assembling ,in a shot glass first put 1/4 part with chana masala,then layered with some broken samosas.
Now layer with yogurt , coriander-mint chutney, chopped cucumber, chopped onion, chopped fresh coriander leaves, drizzle with some lemon juice, sprinkle some black salt,chaat masala, chilli flakes, lastly add Sev, pomegranate and topped with a samosa ,serve immediately, enjoy.