Tamarind Chutney: Soak Tamarind and dates for 10 minutes. Remove seeds from both and grind them along with chillies, ginger, salt and jeera powder.
Sieve it and boil it. Store it in a glass jar.
Topping: Heat butter in a pan.
Add onion and garlic and roast lightly.
Add all bell peppers and cook for 2-3 mins( not fully cooked. Crunchy taste is awesome).
Add oregano, sauce and salt and pepper and cook for 5 mins.
Add boiled beans and corn and mix it well.
Garnish with coriander and spring onions.
Sopes Base: Mix grated potatoes n corn flour add salt, red chilly in a bowl.
Heat a skillet on a medium Flame.
Grease it with little oil and spread potato mix on it.
And make sopes on nonstick pan, roast from both side's n remove when golden in color.
Take it out on absorbent paper and then spread a layer of tamarind chutney, layer of topping prepared, 1 teaspoon of chutney, sprinkle some chaat Masala and garnish with fresh coriander and spring onions.