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Heat olive oil in a saucepan and add finely sliced onions.
Cook the onions until golden brown.
Add nigella seeds, carom seeds, ginger and garlic paste, cumin seeds, chili powder/basaar mix, and cook for a minute.
Add chopped tomato and cook until the tomato has fully integrated with the onions.
Add boiled or canned chickpeas, tomato puree, chopped green chilies, garam masala, and coriander powder.
Mix well and let it simmer for 15 minutes, breaking down some of the chickpeas.
Add chaat masala and cook for 1-2 minutes to get the desired consistency.
Fry the samosas.
Assemble the chaat by layering the broken samosas, chickpea curry, chutneys (coriander-mint, red chili, tamarind), yogurt, chopped salad, and garnish with pomegranate seeds, coriander leaves, and thin sev.