Chotpoti
“Chotpoti is a tangy, soupy Bangladeshi chaat of soft white peas and diced potato simmered in a spiced tamarind broth, then topped with boiled egg, onion, chili, and crushed fried puri. Sour, spicy, and savory all at once, it is a perennial favorite of street corners and rainy afternoons.”
Where it comes from
A classic Dhaka street chaat served by the same vendors as fuchka, built on white peas in a spicy tamarind broth (Visit Bangladesh; Bangladeshi cuisine).
On the plate
A warm, brothy spoonful hits sour and spicy first, then the white peas turn creamy and the potato melts in. Soft egg rounds it out while crushed puri adds sudden crackle and onion brings raw bite. It is the kind of bowl you keep going back to.
How it works
Long soaking and boiling gelatinizes the white peas' starch so they thicken the broth naturally, while tamarind's acidity brightens the earthy legumes. Garnishes added at the end layer contrasting textures over the soft, stewed base.
Variations
Topped with fuchka shells; extra tamarind for a tarter broth; with chickpeas alongside the peas; a drier version with less broth.
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓30 min active · 480 min waiting
How it's made
8 steps · Show ↓- 1480 min
Soak dried white peas overnight, then boil with a little salt until very soft.
- 215 min
Add diced potato and cook until tender in the same pot.
- 315 min
Soak tamarind in warm water and strain to make a tangy extract.
- 45 min
Stir the tamarind extract, chili powder, roasted cumin, and black salt into the peas.
- 515 min
Simmer until the broth thickens slightly and flavors meld.
- 65 min
Ladle into bowls and top with chopped boiled egg, raw onion, and green chili.
- 73 min
Crush a few fried puris over the top for crunch.
- 82 min
Finish with fresh coriander and a squeeze of lime.
