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?
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. ;)
Recipe Source: Loving Bangaldeshi Kitchen
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
2 tblspn oil
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.
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