Chotpoti- by Tahiti Ahmed
When Tahiti and I were neighbours, I used to look forward to the month of Ramzan for the delightful Iftaar treats. I gathered that Chotpoti is one popular item for Iftaars in Bangladesh. But once you look through the recipe (and the picture), you shall find that Chopoti would make a delicious and nutritious snack item round the year.
Tahiti Ahmed — my friend, a super woman, a wonderful mom, an excellent cook, and an Employee of San Jose (California) School District.
Ingredients:
- Chickpeas
- Tamarind pulp or paste – make sure to remove all seeds
- Salt
- Black salt
- Sugar
- Roasted fry chilli powder or flakes
- Roasted cumin and coriander powder
- Potatoes – boiled and peeled and then cut into small chunks
- Boiled eggs cut into chunks for garnishing (optional)
- For garnish (optional; you may leave out any as per convenience) – finely chopped handful of (each) green chillies, onions, cilantro.
Method:
- Soak the chickpeas for several hours or overnight.
- Boil with salt, drain the water and keep aside.
- Now make the tamarind sauce. For that purpose, add water according to your desired density with seedless tamarind paste/pulp. Add salt, black salt, sugar, roasted dry chili flakes and powder of roasted cumin/coriander. All as per your taste.
- Now season the chickpeas with salt, black salt, sugar, roasted dry chili flakes and powder of roasted cumin/coriander.
- At this stage, also add the little pieces or half smashed boiled potatoes to bring a moist gravy look.
- Now add half of the pre-made tamarind sauce, keep other half to serve separately in a pot.
- Mix in well so that the chickpeas and potatoes absorb the flavour of the tamarind sauce and all the seasonings.
- Garnish the dish with chopped green chillies, cilantro & chunk of boiled eggs on top.
- Serve with the tamarind sauce on the side.