PREPARATION

1. Take a pan, add 200 milliliters tamarind pulp, 70 grams sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder and mix it well.

2. Bring it to a boil.

3. Cook for 3 - 5 minutes on medium heat.

4. Remove it from heat and keep aside.

5. In a bowl, add 30 milliliters oil, 1/4 teaspoon red chili, 1/2 teaspoon chaat masala, 1 teaspoon oregano, 1 teaspoon chilli flakes and mix it well.

6. Take a bread slice and cut it’s edges.

7. Flatten the bread with the help of a rolling pin.

8. Cut out a circle from it.

9. Now, spread the prepared sauce over it.

10. Place it in a baking tray to make a katori.

11. Preheat the oven to 350°F/180°C. Bake for 5 - 7 minutes.

12. Remove it from oven and allow it to cool.

13. In a mixing bowl, add 100 grams pineapple, 80 grams mung beans sprouts, 100 grams pomegranate, 50 grams boiled potatoes, 1 teaspoon green chili, 1 teaspoon lemon juice, 3 tablespoons prepped tamarind sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix all the ingredients well.

14. Now, take the prepared bread katori and fill it with prepared mixture.

15. Garnish with onions, pomegranate, sev and coriander.

16. Serve.