CHOTPOTI IS A DISH WITH TEXTURE, FRESHNESS, TANGINESS, AND SPICE.

Serves: 4 - 6 people

Cook Time: 30 minutes

 INGREDIENTS:

• 1 cup of water

• 3 tablespoons of tamarind

• 4 finely crushed dry red chilis

• ½ teaspoon of salt (adjust per your taste, to authenticate the flavor even more try it with Black Salt)

• 1 tablespoon of ground cumin

• 1 tablespoon of sugar

• 4 - 5 small diced potatoes

• 2 tablespoons of oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 1 medium finely sliced onion

• 2 cans of Chickpeas (about 15 ounces, wash chickpeas before use)

• ½ teaspoon of garlic powder

• 1 teaspoon of chili powder

• 2 tablespoons of chaat masala

• 2 chopped boiled eggs

• 4 - 5 chopped green Thai chilis (reduce the amount of chilis if your spice tolerance is low)

• ½ cup chopped cucumber

• 2 tablespoons of cilantro (finely chopped)

• 1 small chopped onion

• 12 fuska shells (optional)

INSTRUCTIONS:

⋄ Step 1:

In a small mixing bowl, add 1 cup of water and 3 tablespoons of tamarind. Mix lightly for 1 minute and sit the bowl aside for 30 minutes. After 30 minutes, lightly mix again for 1 minute and remove the tamarind seeds.

Now add the 4 finely crushed dry red chilis, ½ teaspoon of salt, 1 tablespoon of ground cumin, and 1 tablespoon of sugar in the tamarind water bowl, lightly mix, and set aside.

⋄ Step 2:

Using a medium pot set on high heat, boil the 4 - 5 small diced potatoes for approximately 10 minutes (or till the potatoes are soft but keep their form). Once potatoes are done, keep the pot aside for later.

⋄ Step 3:

Using a large pan, add 2 tablespoons of oil, 1 medium finely sliced onion over medium heat, cook for approximately 5 minutes (or till onions become translucent).

Add the 2 cans of washed chickpeas, ½ teaspoon of garlic powder, 1 teaspoon of chili powder, 2 tablespoons of chaat masala and lightly mix while cooking for approximately 10 minutes (or till oil is separated).

Now add the boiled potatoes to the large pan and mix well for about 3 minutes. Add water if needed and cook till it becomes thick gravy or becomes your desired thickness. The mixture is now complete and you are ready to dress the mix with the toppings.

⋄ Step 4:

Using a desired serving dish add the chickpea mix evenly, now spread the toppings evenly on top; 2 chopped boiled eggs, ½ cup chopped cucumber, 4 - 5 chopped green Thai chilis, sliced onion, 2 tablespoons of finely chopped cilantro, and 1 small chopped onion.

You can pour the tamarind water mixture on top of the chickpea mix or keep it aside as a dip (for Fuska or Roti).

If you are using Fuska, take a spoon and puncture the middle of the Fuska to create a pocket for the chickpea mix, put the chickpea mix inside the Fuska and drizzle a little bit of the tamarind water into the pocket for a blast of flavor and textures.

If you are not using Fuska, wrap this mix with Ruti and enjoy the tamarind water as a dip.

From our kitchen to yours, Bismillah.