Chotpoti
Chotpoti is a popular Bengali street food built around spiced chickpeas, tamarind, green chilies, and boiled eggs, typically finished with a sharp tamarind water called tetul pani. Using canned chickpeas keeps the prep time short, so this tangy, spicy snack or light meal is ready in roughly 30 minutes.
Equipment
- Medium saucepan
- Mixing bowl
- Knife
- Cutting board
- Serving spoon
Ingredients
- 1 cup dried yellow peas soaked overnight
- 2 cups water for boiling peas
- 1 medium potato boiled and diced
- 0.5 cup onion finely chopped
- 2 pieces green chilies finely chopped
- 2 tablespoons tamarind pulp store-bought or homemade
- 1 teaspoon cumin powder roasted for extra flavor
- 1 teaspoon chili powder to taste
- 0.5 teaspoon turmeric powder
- 1 teaspoon black salt to taste
- 1 cup puffed rice for serving
- 0.25 cup fresh cilantro chopped for garnish
Instructions
- In a medium saucepan, add soaked yellow peas and 2 cups of water. Bring to a boil, then simmer for about 15 minutes until peas are tender.
- Meanwhile, in a mixing bowl, combine boiled and diced potatoes, chopped onions, and green chilies.
- Add tamarind pulp, roasted cumin powder, chili powder, turmeric, and black salt to the bowl, mixing well to coat all ingredients.
- Drain the peas once cooked and add them to the mixture. Stir gently to combine.
- Adjust seasoning if necessary, adding more tamarind pulp or spice as desired.
- To serve, place a handful of puffed rice in each bowl, top with the hot pea mixture, and garnish with fresh cilantro.
Notes
- Feel free to adjust the level of spiciness by varying the amount of chili powder and green chilies used.
- You can substitute chickpeas if yellow peas are not available.
Nutrition
Calories: 255kcalCarbohydrates: 50gProtein: 14gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 612mgPotassium: 821mgFiber: 15gSugar: 8gVitamin A: 299IUVitamin C: 14mgCalcium: 56mgIron: 5mg
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