Chotpoti or Bengali chickpeas.
Chotpoti (chhotroti) is a Bengali street food most popular in Bangladesh and West Bengal, as well as other urban areas. The word chotpoti translates to "spicy". The dish consists mainly of potatoes, chickpeas and onions and is usually topped with additional diced chili peppers or grated boiled eggs.
Ingredients
| boiled peeled chickpeas 400 g |
| potatoes (boiled) 200 g |
| hard-boiled eggs 2 pcs |
| red onion 60 g |
| cilantro 10 g |
| TO TASTE: |
| salt |
| lemon juice |
| chotpoti masala |
| CHOTPOTI MASALA: |
| chili pepper flakes 1/2 tsp. |
| coriander 1/2 tsp. |
| fennel 1/2 tsp. |
| black pepper peas 1/2 tsp. |
| zira 1 tsp. |
| cumin pinch |
| fenugreek a pinch |
| mustard seed a pinch |
| cloves 5 buds |
| SOUCE: |
| tamarind paste (or dates with lemon juice) 40 g |
| lemon juice 20 ml |
| boiled water 150 ml |
| sugar 5 g |
| salt, choti masala to taste |
Instructions
Step 1
Heat all the spices for chotpoti masala in a dry pan for a minute, then grind well in a mortar.
Step 2
Mix all the ingredients for the sauce.
Step 3
Dice the potatoes, cut the onion into half rings and chop the cilantro. Combine.
Step 4
Add the chickpeas salt, spice mix and lemon juice. Stir to combine.
Step 5
Serve the chotpoti with egg slices, drizzled with the sauce. Enjoy!
Tamarind paste is available in Asian food shops or online. If you can't buy it, you can grind dates with lemon juice - 35 ml of juice per 100 g of dates
