🇧🇩 BangladeshCatalog recipe · Dhaka
Chickpeas and potato warmed through and dressed sharp with tamarind water, onion and toasted cumin, topped with boiled egg — Dhaka's tangy, cooling street-cart classic eaten from a bowl.
For 4 servings.
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Simmer the chickpeas and potato together in a splash of water with a pinch of salt for 8–10 minutes so they soften further and take on flavor.
Mix the tamarind paste with warm water, a pinch of sugar and salt into a thin, sharply tangy water.
Toss the warm chickpea-potato mixture with the tamarind water, onion, tomato, green chili, toasted cumin and chili powder.
Rest 5 minutes so everything drinks up the tamarind before serving.
💡 Chotpoti should taste sour first, then hot, then salty — adjust the tamarind water before you plate it, not after.
Spoon into bowls, top with the halved eggs, finish with cilantro and a squeeze of lemon, and serve right away.
Chotpoti grew up on the footpaths of Old Dhaka, sold from carts with a chipped bowl and a spoon shared as a matter of course between strangers. Most stalls build it on dried yellow peas rather than chickpeas, simmered soft and dressed on the spot with tamarind water mixed to the vendor's own private ratio. Along with fuchka, it anchors the evening street-food culture of student neighborhoods like New Market and Chankharpul.
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