Chotpoti - The Ultimate Bengali Street Food Delight

Ingredients

• 1 cup (200g) dried chickpeas, soaked overnight 1 cup (200g) dried chickpeas, soaked overnight
• 2 medium potatoes, boiled and diced 2 medium potatoes, boiled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 tablespoons jaggery or brown sugar 2 tablespoons jaggery or brown sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Puffed rice or flatbread, for serving Puffed rice or flatbread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 12g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain the soaked chickpeas and rinse them thoroughly. Cook the chickpeas in a pressure cooker or a pot of boiling water until tender. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the cumin powder, coriander powder, chili powder, turmeric powder, and salt to the pan. Stir well to coat the onions with the spices.
4. 4.
   Add the boiled chickpeas and diced potatoes to the pan. Mix everything together gently, ensuring the spices are evenly distributed.
5. 5.
   In a separate bowl, combine the tamarind pulp, jaggery or brown sugar, and water. Stir until the jaggery or sugar has dissolved.
6. 6.
   Pour the tamarind mixture into the pan with the chickpeas and potatoes. Mix well and let it simmer for 5-7 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve Chotpoti hot, accompanied by puffed rice or flatbread.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to reduce the cooking time and ensures they become tender. If you're short on time, you can also use canned chickpeas, but make sure to rinse them thoroughly.
• Tamarind pulp — If you can't find tamarind pulp, you can substitute it with tamarind concentrate or paste. Adjust the quantity according to your taste preference, as the tanginess may vary.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili flakes or a finely chopped green chili to the dish.
• If you prefer a smoother consistency, you can blend a portion of the cooked chickpeas and potatoes before adding them back to the pan.
• Customize your Chotpoti by adding toppings such as chopped tomatoes, cucumber, or fried onions for added texture and flavor.
• Adjust the sweetness of the tamarind chutney according to your taste preference by adding more or less jaggery or brown sugar.
• To make it a heartier meal, serve Chotpoti with a side of steamed rice or naan bread.

Serving advice

Serve Chotpoti hot in individual bowls, allowing everyone to customize their toppings and garnish with puffed rice or flatbread. Encourage your guests to squeeze a bit of fresh lemon juice over their serving for an extra burst of tanginess.

Presentation advice

To make the dish visually appealing, sprinkle some chopped cilantro on top of the Chotpoti. You can also drizzle a little tamarind chutney in a decorative pattern on the plate before placing the bowl of Chotpoti.