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1 September, 2014

Chotpoti/A tangy Chaat from Bangladesh

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Chotpoti
Hi! So you are joining me
again today again for “Around the World in 30 Days’? Welcome! I will love the
company… so today let explore B the second alphabet…
Actually the options for B
are so many Bahrain, Barbados, Belgium to name a few  but since I was keen on choosing my neighbours
I have chosen Bangladesh as my entry here.
It’s obvious the food in
Bangladesh is similar to West Bengal. The street food here constitutes of
delicious pitha, Chotpoti, puchka, jhalmuri, badam,
and
fried items.
Puchka is Gol Gappe or Pani puri, pitha, jhaal muri I have made so I decided to make Chotpoti
which I suppose will mean” chat pati” alias tangy.
Did it live up to its name?
Of course!!
It took me to the time when I
as a child had travelled to Bhuneshwar and we had chaat one night on the
streets of Bhuneshwar.
So come and join me for Chotpoti.

 Now in Chotpoti generally boiled eggs are used as a garnish you may leave
it out. Also Chotpoti is made with
white peas, yes the same you use to make ragda or Chana cho ras but I used Kabuli
Chana/white chick peas because Wikipedia said so and those were all that I had.
😉

Chotpoti
Cuisine: Bangaladesh
Ingredients:
1 ½ Kabuli Chana/white chick
peas (soaked overnight)
2 potatoes, medium boiled and
grated
1 tomato, large, finely
chopped
2 eggs, hard boiled and
thinly sliced (optional)
2 cucumber, sliced chopped
2 onion, medium, chopped
3 tsp jeera/cumin seed
2-3 red chilli
6-7 kali mirch/ pepper corns
5-6 green chilli, chopped
(adjust as per taste)
½ cup dhania/ coriander
leaves, chopped
½ tsp rock salt (optional)
A lemon sized ball of tamarind
½ tsp turmeric powder
1 tblspn sugar  
Salt
2 tblspn oil
Method:
Let’s make the masala first:
In a kadhai/wok roast cumin seed,
whole red chilli and whole black pepper. Once you get a nice aroma remove from
the pan and allow it to cool. Grind all together and set aside.
Now let’s make the tamarind chutney:
Soak the tamarind in a cup of
water and boil it.
Once the tamarind comes to
boil add sugar and a pinch of dry roast masala powder.
Boil for another 5 minutes.
Cool and strain. Keep the water portion for juice.
Now let’s make Chotpoti:
In a kadhai/wok heat oil add
onion and fry until slightly brown. Set aside.
Pressure cook the soaked Kabuli
Chana/white chick peas with salt and turmeric powder and 3 cups of water until
tender (I cooked for 3 whistles) but not mashed.
Let the pressure fall
naturally then open the cooker.
Remove the excess water leave
say about 1 cup of water in the Kabuli.
 Add fried onion, potato, tomato, green chilli
and rest of roast masala powder, rock salt, if using, 2 tblspn of tamarind chutney
and 1/3 portion boiled egg, if using. Mix them thoroughly.
 Cook for about 2-3 minutes.
Transfer to a serving bowl.
Garnish with cucumber, sliced
egg and coriander leaves.
The tamarind chutney can be adjusted
as per taste. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : Chotpoti/A tangy Chaat from Bangladesh

  • September 1, 2014 at 10:09 pm

    Chotpotia makes me drool, just irresistible.

  • September 2, 2014 at 6:33 am

    That surely is a different one..adding boiled egg to chat sounds so new..:)

  • September 2, 2014 at 11:14 am

    Hmmm! Can imagine the tangy taste. Good choice.

  • September 2, 2014 at 11:24 am

    Nice chaat from the country. This is my breakfast and am even more hungry looking at your bowl of chotpotia. I have some chana curry in the fridge and might try to make a chaat out of it.

  • September 2, 2014 at 1:20 pm

    That indeed sounds like a chatpata snack. 🙂

  • September 2, 2014 at 1:59 pm

    Such tangy chaat items are always the best! Love it.

  • September 2, 2014 at 2:12 pm

    yumm, yumm, love the name (actually love the way mouth curls when you say the name) and the different flavors that are in the dish.. Too good.

  • September 2, 2014 at 2:13 pm

    yumm, yumm, love the name (actually love the way mouth curls when you say the name) and the different flavors that are in the dish.. Too good.

  • September 2, 2014 at 3:55 pm

    chatpati looks really chatpati and tempting 1 Nice choice…

  • September 3, 2014 at 3:27 am

    Oh my its mid nite and am drooling over your chotpoti dear 🙂 looks so yummy 🙂

  • September 3, 2014 at 4:23 am

    This chat is quite like the Delhi ka matra ki chat. .but a chat is a chat..love it to the core.

  • September 3, 2014 at 5:25 pm

    nice name…and see that you are still hovering aroudn in neighbourhood…lovely pick though…sometimes i feel we fail to notice things under our noses 🙂

  • September 4, 2014 at 10:11 am

    I'm all for tangy flavours. Seems like a super chaat to have on a rainy day with some crushed onions and bread!

  • September 6, 2014 at 5:50 pm

    My mouth is all watering as I read the recipe! !! I m definitely in for this chotpoti anytime!!!

  • September 17, 2014 at 10:22 pm

    Tempting chat.. Love to chat on any time ..

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