Entree: Bangladesh – Bangladeshi Street Food – চটপটি ➤ Chotpoti (Spicy tangy chickpea and potato mix)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (450 g) cooked chickpeas (or 1 cup / 200 g dried chickpeas, soaked and cooked)
- 1 cup (200 g) cooked white peas or yellow split peas (optional) (or substitute additional chickpeas)
- 2 medium potatoes, peeled and diced — about 1 lb (450 g)
- 2 tbsp (30 ml) tamarind paste diluted in 1/2 cup (120 ml) warm water
- 1 medium red onion, finely chopped — about 5 oz (140 g)
- 2–3 green chilies, finely chopped (adjust to taste)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh mint, chopped (optional)
- 1 tsp (5 g) roasted cumin powder
- 1 tsp (5 g) chaat masala
- 1/2 tsp (2.5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tbsp (15 ml) oil for frying onions
- 1/2 tsp (2.5 g) salt, plus more to taste
- 2 hard-boiled eggs, peeled and chopped, approx. 2 oz (60 g) each
- 1/4 cup (60 ml) thin plain yogurt (optional, for a mellow finish)
- 1/4 cup (30 g) crispy fried shallots or sev for garnish
- 1 lemon, cut into wedges

Instructions

1. If using dried chickpeas/peas, soak overnight and simmer until tender; drain and reserve warm. Boil diced potatoes in salted water until just tender, drain and set aside.
2. Heat 1 tbsp (15 ml) oil in a small skillet over medium heat. Add sliced onions and fry until deep golden and crisp; remove to paper towel to drain.
3. In a large bowl combine cooked chickpeas, cooked peas (if using), and warm potatoes. Stir in chopped onion (reserve some for garnish), green chilies, cilantro, mint, roasted cumin powder, chaat masala, red chili powder, sugar and 1/2 tsp (2.5 g) salt.
4. Whisk tamarind water with 1/4 cup (60 ml) warm water and taste; add to the chickpea-potato mixture a little at a time until you reach a tangy-saucy consistency you prefer. If using, fold in 1/4 cup (60 ml) yogurt to mellow the tartness.
5. In a small pan heat 2 tbsp (30 ml) mustard oil until hot and smoky (or heat vegetable oil until shimmering), then turn off heat and carefully pour over the mixture to bloom the spices; toss to combine.
6. Adjust seasoning with additional salt, sugar or tamarind water. Transfer to serving bowls, top with chopped hard-boiled eggs (approx. 2 oz / 60 g each), reserved fried onions, crispy sev or shallots, and a squeeze of lemon. Serve immediately.