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|Alternative names||Sotfoti (Sylhet)|
|Place of origin||Bangladesh|
|Region or state||Bengal|
|Main ingredients||Potatoes, chickpeas, onions, chillies|
Chotpoti (Bengali চটপটি), is a roadside dish originating from the Bengal region of the Indian subcontinent, popular in Bangladesh (especially among the urban population) and West Bengal, India. The dish consists mainly of potatoes, chickpeas, and onions and is usually topped with additional diced chillies or grated boiled eggs. It is spicy and sour in taste. The snack is very popular owing to its availability, low price, and ease of preparation. It is mostly sold in roadside stands and in various fast food stores. It can also be prepared at home.
It is a mixture of boiled diced potatoes, boiled chickpeas and sliced onions and chillies with grated eggs on top. Many kinds of roasted spice powder are used in its preparation.
The preparation is basically divided into two parts:
A. Preparation of tamarind juice (known as Tok):
- Tamarind (without seeds) are soaked in water for a while.
- The mixture is strained and only the liquid portion is collected.
- A little bit of roasted red chilly powder, cumin powder, coriander powder are added, with rock salt and sugar (to taste) in the mixture.
- The whole mixture is properly stirred until it is homogeneous.
B. Preparation of solid part:
- The soaked chickpeas (known as Daabli) are cooked with little salt and turmeric in a pressure cooker till they become soft.
- The potatoes are boiled and diced into cubes.
- Onions and chillies are sliced.
A bowl is taken in which chickpeas, potatoes, chillies, onions, tamarind juice, rock salt and a roasted spice powder (which includes cumin and coriander) are taken and mixed quite vigorously. Then eggs are grated over it.
Though chotpoti is roadside stands, it is still very popular among people of all ages. It is much consumed on various occasions e.g. Pohela Baisakh, and events e.g. Gaye Holud by the people of Bangladesh.
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