A tangy, spicy street food stew of chickpeas, potatoes, and boiled eggs in a tamarind-cumin sauce, topped with crispy chanachur and coriander.
Ingredients
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2 cups boiled chickpeas
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2 potatoes, boiled and cubed
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4 boiled eggs, halved
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2 tbsp tamarind paste
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1 tsp cumin powder
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1 tsp chaat masala
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1 onion, finely diced
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Green chillies, sliced
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Fresh coriander
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Chanachur (Bombay mix)
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Mustard oil
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Salt
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.