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Ramadan Recipe | Chot Poti | Bengali Street Food

bengali food cooking Halal Holiday Ramadan Recipe

A spicy, sour and hot in taste the snack is very popular street food in Bangladesh and some parts of India It is mostly sold in roadside stands and in various fast food stores, here is my version of the dish
I have split the recipe in 3 parts to make it easy to prepare for busy people

  1. Secret Spice Mix
  2. Secret Sauce
  3. Base

Although chot poti spice mix is available to purchase in most Bengali grocery I prefer to make my own the aroma and fragrance are nowhere near pre packed version and a little goes such a long way

Secret Chot Poti Spice Mix


  • 1 table spoon Coriander Seed
  • 1 table spoon Cumin seed
  • 1 table spoon Fennel Seed
  • 1 teaspoon Radhuni seed
  • 1 teaspoon fenugreek seed
  • 1/2 teaspoon Nigella seed
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon black peppercorn
  • 1/2 teaspoon clove
  • 10 dry red chillies
  • 1 table spoon black salt


  1. In a dry frying pan gently roast the chillies until charred
  2. Remove from heat and place on a plate or bowl to cool
  3. Add the rest of the spices in the same frying pan and gently toasted the spices until golden brown be careful not to burn them, If they are burnt you do have to start over otherwise the spice mix will be very bitter
  4. Remove from heat and place on a plate or bowl to cool
  5. Once the spices have cooled put into a spice blender or coffee grinder and grind until finely ground powder
  6. You can use a sieve to make sure that the spice mix is finely ground but this is optional
  7. Once ready store in an air tight jar
  8. add Black salt to the spice mix and shake
You can store this spice mix for 3-6 months

Secret Chot Poti Sauce


  • 200g Tamarind
  • 2 cup water
  • ½  table spoon Black salt
  • ½ table spoon Sugar
  • 1 tea spoon chot poti spice mix


  • You need to make 1 cups of Tamarind paste so soak the Tamarind in water for 1-2 hours the longer the better (there are jarred tamarind paste you can use if you don’t want to do this step)
  • After the tamarind has had enough time to soak use your hands to squeeze the pulps this makes the straining processes a little bit easier – also as you can see in the video I am wearing gloves it’s because I had a cut in my finger and the tamarind is really sour so this was just to protect my fingers from stinging
  • Then strain through a sieve I recommend you use a nylon sieve I couldn’t find mine while I was filing this so I used a metal one
  • Measure out 1 cup of Tamarind in a serving bowl – the rest you can keep in the fridge and use for another dish 
  • Add the black salt, sugar and secret chot poti mix and stir well

Chot Poti base


  • 2 potatoes
  • 2 eggs
  • 2 can chick pea
  • Finley sliced green chillies
  • Finley chopped coriander
  • Dry red chili flakes
  • 1 cup boiling water
  • 1 table spoon Secret Chot poti Spice Mix
  • 4-6 table spoon Secret Chot poti Sauce


  • Wash and rinse the chickpea
  • Boil the potatoes with the skin on, once cooked take it out of the water and leave on a plate to cool down
  • In the same boiling water add the egg and cook for 6 mins until hard boiled but you don’t want the yoke turning grey
  • Peel the eggs and aside
  • Peel the potatoes be careful as it will still be quite hot, then grate over the chickpea chickpeas using the largest side of the grater
  • Grate the eggs over the grated potatoes and chick pea mix using the largest side of the grater (leave some of the grated egg for garnishing)
  • Add the chilies, coriander, chot poti Spice Chot poti Sauce and water and mix well
  • Now its ready to serve
  • Garnish with grated egg, chillies, coriander, chot poti sauce,
This dish can be served warm or cold

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