18 potato samoosas fried till golden. Allow to cool for a minute. Slice in half. Set on a platter.Drizzle aamli chutney over and green chutney. Drain 1 can of chickpeas. Add 2-3 tablespoons aamli chutney. Throw over samoosas. Sprinkle Shan chaat masala over. Chop fresh coriander leaves and garnish. Top with pomegranate rubies. (I didn't have). Serve immediately. Enjoy.