Non vegEggDhaka, Bangladesh
Chotpoti
Tangy white peas with potato, egg, tamarind and crunchy toppings. Dhaka's iftar favourite.
60 minTime
17 gProtein each
mediumSpice
10hPlan ahead. Soak for 10 hours first; the 60 minutes come after.
Iftar on the streetMake it your way
Grandma's wayWhite peas, potato, egg and tamarind tok.
The original277kcalsame
17 gproteinsame
15 gfibresame
60minutessame
Dried white peas1 cup, soaked overnight
Potato2, boiled and cubed
Egg2, boiled and grated
Onion1, finely chopped
Green chilli2, chopped
Coriander leaves (cilantro)chopped
Tamarindsmall ball, made into thin tok
Cumin powder (ground cumin)1 tsp, roasted
Chaat masala1 tsp
Black salt½ tsp
Red chilli powder (indian red chili powder)½ tsp
Turmeric (ground turmeric)¼ tsp
Waterfor cooking
Saltto tasteMethod
- 1Pressure cook the peas with turmeric and salt until soft but holding shape.
- 2Add the potatoes and simmer 5 minutes so it is thick but soupy.
- 3Mix tamarind tok with black salt, chilli and a spoon of roasted cumin.
- 4Serve topped with tamarind tok, onion, chilli, coriander, grated egg and a dusting of roasted cumin and chaat masala.
Serve it like thisServe in small bowls or clay cups with tok drizzled on top, egg and onion scattered, and a spoon.