1 September, 2014
Chotpoti/A tangy Chaat from BangladeshPosted in : Uncategorized on by : admin Tags: Bangaldesh Cuisine, black salt, Blogging Marathon, chick peas, Chotpoti, Coriander, Cucumber, eggs, jeera, onions, pepper, Potatoes, red chillies, Street food, Sugar, tamarind, Tomatoes, Turmeric
again today again for “Around the World in 30 Days’? Welcome! I will love the
company… so today let explore B the second alphabet…
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.
Bangladesh is similar to West Bengal. The street food here constitutes of
delicious pitha, Chotpoti, puchka, jhalmuri, badam,
which I suppose will mean” chat pati” alias tangy.
as a child had travelled to Bhuneshwar and we had chaat one night on the
streets of Bhuneshwar.
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.
peas (soaked overnight)
thinly sliced (optional)
(adjust as per taste)
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.
water and boil it.
boil add sugar and a pinch of dry roast masala powder.
Cool and strain. Keep the water portion for juice.
onion and fry until slightly brown. Set aside.
Chana/white chick peas with salt and turmeric powder and 3 cups of water until
tender (I cooked for 3 whistles) but not mashed.
naturally then open the cooker.
say about 1 cup of water in the Kabuli.
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.
egg and coriander leaves.
as per taste.
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