Chotpoti

Method

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1. Heat the oil in a large pan over medium heat and cook the onion for 6 minutes, until soft. Add the cumin, coriander, turmeric and chilli powder and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the chickpeas, potatoes, water and salt. Bring to a boil, then simmer for 20 minutes, until the potatoes are tender.

   Mark done Start 20 min timer

3. Mash about a quarter of the chickpeas and a few pieces of potato against the side of the pan to thicken the gravy. Stir in the tamarind and simmer for 5 minutes.

   Mark done Start 5 min timer

4. Spoon into bowls, top with the egg, red onion, green chillies, coriander and chaat masala.

   Mark done

5. Scatter with the crushed papri and serve at once, with lime wedges.

   Mark done

Chef’s Tips

• Mash a few of the chickpeas. It thickens the gravy without flour.
• Add the crisp wafers at the last moment. They go soft in the gravy.
• Adjust the tamarind to taste. It should be tangy, not sour.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Lime wedges
• Hot tea
• Fuchka

Storage & Reheating

Keep the chickpea base in the fridge up to 3 days. Add the toppings fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.