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 and corn flour add salt, red chilli 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 and remove when golden in colour.

Take it out on absorbent paper and then spread a layer of tamarind chutney, layer of topping prepared, 1 tsp of chutney, sprinkle some chaat Masala and garnish with fresh coriander and spring onions.