Bangladeshi Chotpoti Street Snack

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Chotpoti is one of Bangladesh's most beloved street snacks, sold from dawn at roadside stalls in Dhaka and Chittagong. It combines warm, lightly spiced yellow split peas with boiled egg, potato, tangy tamarind chutney, and fresh herbs in a single steaming bowl. Every bite balances heat, sourness, and a whisper of sweetness for the ultimate hand-held snack.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 52 gCarbs
• 9 gFiber
• 9 gSugar
• 15 gProtein
• 640 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the lentil base

• 1 cup yellow split peas (cholar dal), soaked 1 hour
• 2 medium potatoes, peeled and cubed
• 2 large eggs
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2 green chilies, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp salt, plus more to taste
• 1 tbsp mustard oil

For the tamarind chutney

• 3 tbsp tamarind pulp
• 2 tbsp date paste or grated jaggery
• 1/2 cup water
• 1/2 tsp roasted cumin powder
• 1/4 tsp red chili powder
• Pinch of salt

For the green chutney

• 1 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 1 green chili
• 1 tbsp lemon juice
• 2 tbsp water
• Pinch of salt

For assembly

• 1 tsp chaat masala
• 1 tsp roasted cumin powder
• 1/4 tsp red chili powder
• 1 small red onion, thinly sliced
• 2 tbsp chopped coriander leaves
• 1 lemon, cut into wedges

Directions

1. Drain the soaked split peas and pressure-cook with turmeric, salt, and 3 cups of water for 12 to 15 minutes until tender but still holding their shape; do not overcook into mush.
2. Meanwhile, boil the cubed potatoes in salted water until just fork-tender, about 8 minutes. Hard-boil the eggs for 9 minutes, then cool, peel, and quarter lengthwise.
3. Make the tamarind chutney by combining tamarind pulp, date paste, and water in a small saucepan. Simmer 5 minutes until thickened, then stir in roasted cumin, chili powder, and salt. Cool slightly.
4. Blend the green chutney ingredients to a smooth, pourable consistency, adjusting water as needed.
5. Heat mustard oil in a pan until it smokes, then pour it over the warm cooked dal. Add the potatoes, chopped onion, tomato, and green chilies; gently toss with chaat masala, roasted cumin, and chili powder.
6. Divide the warm dal mixture among four serving bowls. Drizzle generously with both chutneys, reserving some for the top.
7. Garnish each bowl with sliced red onion, quartered boiled egg, and chopped coriander leaves. Finish with a squeeze of fresh lemon and an extra sprinkle of chaat masala.
8. Serve immediately in small bowls or paper cups while still steaming, the way street vendors in Old Dhaka do at sunrise.

Cook’s Notes

• Yellow split peas stay slightly firm and toothsome; do not substitute red lentils, which dissolve into a puree and change the texture entirely.
• The mustard oil 'tempering' step adds the smoky, pungent note that defines authentic chotpoti; olive oil works in a pinch but lacks the signature flavor.
• Crushed fuchka (hollow puris) or crispy sev is often sprinkled on top for crunch and is highly recommended if you can find them.
• Adjust tamarind chutney sweetness to taste; Bengalis generally prefer it on the tangy side rather than syrupy.
• Chotpoti is meant to be eaten warm within 15 minutes of assembly so the potatoes stay fluffy and the chutneys remain bright.

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