Chotpoti is much more than just a dish—it’s a cultural emblem that captures the essence of Bangladeshi street food and the spirit of community and celebration. This beloved delicacy is native to the bustling streets of Bangladesh, where vendors skillfully craft bowls of Chotpoti that are both humble yet deeply satisfying, making them a staple of communal life. Bold, tangy, and aromatic, Chotpoti is the perfect representation of how simple ingredients, when paired with mastery of spices, can create a dish that truly touches the soul.
The word “Chotpoti” itself translates to “tangy burst” in Bangla, hinting at the explosion of flavors that awaits in every bite. It is a quintessential “tong er khabar” (street-side food), typically served in paper bowls or banana leaves on street corners, evening gatherings, or at festive events. If you’ve ever walked through the streets of Dhaka or Chattogram, chances are you’ve caught the irresistible aroma of tamarind pulp and roasted cumin wafting through the air, drawing you toward the bustling vendor stalls where Chotpoti is sold.
One of the dish’s most attractive features lies in its balance of flavors and textures. The base is a hearty mix of boiled yellow peas and potatoes—a staple among South Asian vegetarian fare but elevated through clever seasoning. The earthiness of these ingredients is lifted with the addition of sour tamarind pulp, aromatic cumin, spicy red chili powder, and a dash of mustard oil, which adds a pungent, commanding depth to the dish. This is then balanced with fresh coriander for herbaceous brightness and garnishes of crisp fried onions and sevd, providing a satisfying crunch. For those who love layering flavors, a squeeze of fresh lemon provides an optional citrusy tang to tie everything together.
Chotpoti also serves as a reminder of Bangladesh’s rich history and its celebration of simplicity. It is a dish deeply rooted in the country’s culinary traditions, passed down across generations, from street vendors to households. Over time, it has evolved into more than just street food; Chotpoti is often featured at weddings, Eid celebrations, birthday parties, and during Pahela Baishakh (the Bengali New Year). In fact, this dish is synonymous with joy and togetherness—evoking shared laughter, memories, and a sense of belonging.
For many, especially expatriates, Chotpoti signifies a nostalgic connection to home. Each spoonful feels like a comforting hug, transporting individuals back to lively outdoor markets or family kitchens filled with chatter and clinking dishes. Its accessibility makes it universally loved. Affordable ingredients like dried yellow peas, potatoes, and spices mean that Chotpoti is enjoyed by people from all walks of life, fostering inclusivity and unity.
Chotpoti exemplifies how food can communicate identity, love, and history. It’s a bowl full of heartwarming flavor, a reminder of the culinary richness of Bangladesh, and a testament to the ingenuity of its people. To those unfamiliar, it offers a gateway into the country’s vibrant culinary culture. And for long-time fans, it continues to offer a taste of home—one tangy, spicy, and soul-lifting spoonful at a time.
Chotpoti
Ingredients
- 1 cup dried yellow peas soaked overnight
- 2 medium potatoes peeled and diced
- 1 cup tamarind pulp prepared from fresh tamarind
- 1 medium onion finely chopped
- 2 teaspoons ground roasted cumin freshly ground for best flavor
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder adjust to taste
- 2 tablespoons mustard oil cold-pressed preferred
- 1 bunch fresh coriander chopped, for garnish
- 1 pinch (affiliate link)salt to taste
Optional Garnishes
- 1 cup crisp fried onions
- 2 tablespoons sevd crunchy garnish available at Indian stores
- ½ medium lemon sliced into wedges
Instructions
- Rinse and soak the dried yellow peas overnight in plenty of water. Drain and set aside.
- In a large pot, bring 4 cups (1 liter) of water to a boil. Add the diced potatoes and the drained peas, and cook until both are tender, roughly 20 minutes. The peas should be easily mashed but not mushy.
- In a pan, heat the mustard oil over medium heat. Add the chopped onion and sauté until soft and translucent, which should take about 5 minutes.
- Lower the heat and mix in the ground roasted cumin, coriander powder, and red chili powder. Stir for another minute until aromatic.
- Add the cooked potatoes and peas to the pan, gently stirring to combine with the spices. Pour in the tamarind pulp and season with salt to taste. Let the mixture simmer on low heat for about 5 minutes until it thickens slightly.
- Turn off the heat and incorporate the fresh coriander leaves.
- Serve hot, garnished with crisp fried onions, a sprinkle of sevd, and lemon wedges on the side for an added tang.