Cook the diced potatoes in a pan of boiling water until just cooked through. Drain, then mix the cooked potato cubes with the chickpeas in a large mixing bowl together with a handful of the coriander. Set aside.
Squash the samosas on a large serving plate . Place 2 tablespoons of the potato and chickpea mixture on top, then drizzlle over the yoghurt.
Then drizzle over 3 tsps of the tamarind and date chutney and the 2 tsps of Mint and coriander chutney. Add 2 handfuls of the Aloo Bhujia.
Sprinkle over 2 tsps of pomegranate seeds and a further 2 tsps of the tamarind chutney. Put 2 tsps of the remaining coriander on top to finish.
Place in the middle of the table for everyone to help themselves.