Chotpoti (Tangy Chickpea and Potato Street Chaat)

Method

1. 1

   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.

2. 2

   Mix the tamarind paste with warm water, a pinch of sugar and salt into a thin, sharply tangy water.

3. 3

   Toss the warm chickpea-potato mixture with the tamarind water, onion, tomato, green chili, toasted cumin and chili powder.

4. 4

   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.

5. 5

   Spoon into bowls, top with the halved eggs, finish with cilantro and a squeeze of lemon, and serve right away.