A tangy, spicy street food stew of chickpeas, potatoes, and boiled eggs in a tamarind-cumin sauce, topped with crispy chanachur and coriander.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Simmer chickpeas with cumin, tamarind paste, salt, and a cup of water for 10 min.
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2
Add cubed potatoes, cook 5 min more.
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3
Ladle into bowls. Top with halved boiled eggs.
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4
Drizzle with mustard oil, scatter diced onion, green chillies, and coriander.
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5
Top with a generous handful of chanachur for crunch.
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6
Serve immediately while hot.
Did You Know?
Chotpoti and fuchka vendors often operate side by side in Dhaka, and the eternal debate about which is better can spark passionate arguments.
Chef's Notes
Equipment Tips
- saucepan
- serving bowls
Garnishing
chanachur, coriander, green chilli
Accompaniments
The Story Behind Chotpoti
Chotpoti is uniquely Bangladeshi — unlike fuchka, it has no direct Indian counterpart. It emerged from the street food stalls of old Dhaka, where vendors created an affordable, filling snack from humble chickpeas. The addition of tamarind, mustard oil, and chanachur creates a flavor profile that is unmistakably Bangladeshi.
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