Chotpoti
Chotpoti is a beloved street food staple in Bangladesh, where the bustling food markets are filled with the enticing aroma of spices and the vibrant hustle of vendors. This dish is a lip-smacking blend of spiced chickpeas and potatoes, topped with fresh onion and coriander. It embodies the heart of Bangladeshi street dining, with its comforting warmth and explosive layers of flavors.
Equipment
- Large Pot
- Mixing bowl
- Mortar and pestle
Ingredients
- 1 cup dried white peas Soaked overnight
- 2 medium potatoes Boiled and diced
- 1 medium red onion Finely chopped
- 1 cup cucumber Finely diced
- 2 tbsp tamarind pulp
- 1 tsp cumin seeds Dry roasted and ground
- 1 handful coriander leaves Chopped
- 1 tsp red chili powder Adjust to taste
- 2 tbsp mustard oil
Instructions
- Begin by rinsing the soaked white peas and place them in a large pot. Cover with water and bring to a boil. Reduce to a simmer, cooking for about 20 minutes, or until the peas are tender but not mushy.
- Mix the boiled and diced potatoes, finely chopped red onion, and diced cucumber in a mixing bowl.
- Add 2 tablespoons of tamarind pulp, roasted and ground cumin, and red chili powder to the mixture. Stir well to combine the flavors.
- Fold the tender white peas into the mixture, being careful to maintain their shape. Stir gently.
- Finish with a drizzle of mustard oil, sprinkle of chopped coriander leaves for freshness, and give it a final, gentle mix.
Notes
- To deepen the flavor, dry roast the cumin seeds in a skillet for a few minutes before grinding.
- Serve with a slice of lemon on the side for a zesty kick.
Nutrition
Calories: 237kcalCarbohydrates: 37gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 19mgPotassium: 756mgFiber: 8gSugar: 5gVitamin A: 251IUVitamin C: 24mgCalcium: 63mgIron: 3mg
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