Chotpoti
Chotpoti, from above
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 street1 chapter · 1 min read

Make it your way

Grandma's wayWhite peas, potato, egg and tamarind tok.
The original
277kcalsame
17 gproteinsame
15 gfibresame
60minutessame

Classic chotpoti.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
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 taste

Method

4 steps
  1. 1Pressure cook the peas with turmeric and salt until soft but holding shape.
  2. 2Add the potatoes and simmer 5 minutes so it is thick but soupy.
  3. 3Mix tamarind tok with black salt, chilli and a spoon of roasted cumin.
  4. 4Serve topped with tamarind tok, onion, chilli, coriander, grated egg and a dusting of roasted cumin and chaat masala.
Serve it like this

Serve in small bowls or clay cups with tok drizzled on top, egg and onion scattered, and a spoon.

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Make it a meal

What goes with Chotpoti: a bread or rice, a side, something to drink and something sweet.

On the side Aloo bhorta25 min
On the side Dal bhorta30 min
To drink Masala chai10 min
To drink Kokum sharbat25 min
Something sweet Malai kulfi60 min
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