To make the chole, heat oil over medium flames in a non-stick pan.
Saute the ginger and garlic paste for 10 seconds.
Add the chopped tomatoes and cook for 3 to 5 minutes or until the tomatoes turn soft and mushy.
Add the chole chana masala, green chili paste, black salt, amchur, red chili powder, and regular salt.
Add 1 to 2 tbsp of water and mix well.
Cook for a minute, stirring occasionally.
Add the cooked chickpeas and 3 to 4 tbsp of water.
Mix well and cook for a minute.
Switch off the flame when cooked.
To make a samosa chaat, split one samosa into small pieces and place it in a serving dish.
Add some of the cooked chole over it.
Add a little sweet tamarind chutney, green spicy chutney, red garlic chutney, chopped onions, and sev.
Garnish with coriander leaves.
Serve at once.