Chotpoti is a Bangladeshi street food built on boiled yellow peas and potatoes, pulled together with tamarind, roasted cumin, and mustard oil into something tangy, spicy, and genuinely filling. It comes together in about 50 minutes from mostly pantry ingredients, and it reheats well โ which makes it a smart choice when you want a bold, satisfying meal ready to go on a weeknight.
Why this recipe works
Two things carry this dish. First, blooming the ground spices in hot mustard oil before the peas and potatoes go in โ even just for a minute โ drives the cumin and coriander deeper into the fat so they coat every piece rather than sitting on top. Second, the tamarind pulp is added after the spices are already fragrant, then simmered briefly so it thickens and clings instead of pooling at the bottom of the bowl. Those two steps are the difference between a well-seasoned dish and a watery one.
What can go wrong
- Peas that stay hard: Dried yellow peas need a full overnight soak โ 6 hours is not enough. If yours are still firm after 20 minutes of boiling, keep going. Old dried peas from a pantry thatโs been sitting a while can take 35โ40 minutes.
- Tamarind thatโs too thin: Block tamarind dissolved in water gives you control over concentration; bottled tamarind concentrate is stronger and can turn the dish mouth-puckeringly sour if you use a full cup. Start with half and taste as you go.
- Mustard oil that tastes raw: Cold-pressed mustard oil has a sharp, pungent edge that softens once itโs properly heated. Let it heat until it just begins to shimmer before adding the onion โ adding onion to lukewarm oil leaves that raw bite in the finished dish.
- Mushy potatoes: Dice the potatoes evenly, around ยฝ-inch cubes, and donโt walk away from the pot. They and the peas go in together, but potatoes can overcook faster. Check them at 15 minutes and pull them out separately if theyโre done before the peas.
- Under-seasoned base: Tamarind is acidic and can mask saltiness. Season in two stages โ once after adding the tamarind, and again just before serving after the mixture has thickened.
Ingredient notes
- Dried yellow peas: These are split or whole dried yellow field peas, not yellow split lentils (moong dal) and not chickpeas. Indian and South Asian grocery stores carry them reliably. In a pinch, canned chickpeas work โ drain and rinse them, skip the boiling step, and add them with the spices.
- Mustard oil: Sold at Indian and South Asian grocery stores, often labeled โfor external use onlyโ in the US due to FDA import rules โ it is widely used in cooking regardless. If you genuinely canโt find it, a small amount of toasted sesame oil mixed with a neutral oil gets you closer to the pungency than plain vegetable oil alone.
- Sevd (sev): Thin chickpea-flour noodles fried crisp, available at Indian grocery stores in the snack aisle. Add them right before serving โ they go soft within minutes of hitting the warm, moist base, so keep them separate until the bowl is in front of you.
- Tamarind pulp: To make it from block tamarind, soak a golf-ball-sized piece in ยฝ cup warm water for 10 minutes, then squeeze and strain out the seeds and fiber.
Leftovers and meal prep
The pea and potato base keeps well โ store it in an airtight container in the fridge for up to 4 days, and it actually tastes better on day two once the tamarind and spices have had time to settle in. Reheat gently on the stovetop with a splash of water to loosen it; it thickens considerably when cold. Keep the fried onions, sev, and fresh coriander in separate containers and add them at serving time โ store the garnishes at the table, not in the pot. This is the one place where prep-ahead discipline really pays off: a bowl assembled fresh from pre-cooked base takes about two minutes, while sev stirred in overnight turns into a soggy paste by morning.
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
- ยฝ teaspoon red chili powder adjust to taste
- 2 tablespoons mustard oil cold-pressed preferred
- 1 bunch fresh coriander chopped, for garnish
- 1 pinch salt to taste
Optional Garnishes
- 1 cup crisp fried onions
- 2 tablespoons sevd crunchy garnish available at Indian stores
- ยฝ 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 sautรฉ 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.
Notes
Nutrition
Frequently asked questions
Can I use canned chickpeas instead of dried yellow peas?
Yes, canned chickpeas work as a substitute. Drain and rinse one 15-oz can, skip the soaking and boiling step entirely, and add them directly when the recipe calls for the cooked peas โ just warm them through with the spices for a few minutes.
How spicy is this dish, and can I control the heat?
As written, ยฝ teaspoon of red chili powder gives moderate heat โ noticeable but not overwhelming. Reduce it to ยผ teaspoon for a milder version, or increase to 1 teaspoon if you want real heat; the tamarindโs acidity will balance it.
Is this dish vegan?
Yes, every ingredient in the base recipe is plant-based. All three optional garnishes โ fried onions, sev, and lemon โ are also vegan, so no substitutions are needed.
Can I make the tamarind pulp ahead of time?
Yes, and itโs worth doing. Prepared tamarind pulp keeps in the fridge in a sealed jar for up to a week, or in the freezer for 3 months in ice cube trays. Having it ready cuts your active prep time significantly.
My mustard oil smells very strong โ is that normal?
That sharp, almost horseradish-like smell is normal for cold-pressed mustard oil and is exactly what you want. It mellows noticeably once heated, and whatโs left in the finished dish is a background warmth rather than a raw bite.