Start by thinly slicing a fresh pineapple and caramelizing it in a hot skillet with a splash of brown sugar and a pinch of sea salt until the edges are golden and the flesh turns silky.
The bun is the foundation—mix 2 cups all‑purpose flour, 1 tsp instant yeast, 1 tsp sugar, a pinch of salt, ¾ cup warm water, and 2 tbsp olive oil. Knead until smooth, proof for 20 minutes, shape into two rounds, and bake at 200°C for about 15 minutes until the crust is lightly browned and the crumb feels airy.
For the tikki, mash a cup of chickpeas with 1 tsp ground cumin, ½ tsp coriander, salt to taste, and a tablespoon of groundnut oil; form into flat patties and pan‑fry in a little oil until crisp on both sides.
Assemble: spread a light layer of mayo on the bottom bun, layer a slice of cheese, add the chickpea tikki, top with the caramelized pineapple, a few cucumber slices, a dusting of chaat masala, and a drizzle of homemade tandoori sauce. Cap it with the second bun, press gently, and let it rest a minute so the flavors meld.
Serve hot with a side of crisp green salad or spicy pickles; the aroma alone will make your guests swoon and you’ll feel like a gourmet chef without the fuss.