Chotpoti

Method

1. First, prepare the fuchka. I used store-bought fuchka shells for this recipe — fry them in deep oil at home and they are ready. You can make your own shells if you prefer.

2. Hard-boil 4 eggs and chop them. Toast the dried red chilies in a pan and grind them into a powder.
3. To make the tamarind water, soak the tamarind in 1 cup water for 15 minutes. Squeeze out the pulp and discard the seeds. Add water to reach your preferred thickness. Mix in 1 teaspoon black salt, 1 teaspoon table salt, 1 teaspoon dried chili powder, and 1 tablespoon chotpoti spice mix. Add a little chopped cilantro if you like.
4. For the chotpoti base, rinse the peas and soak them overnight with 1/2 teaspoon baking soda. Drain, rinse again, and boil in plenty of water. As they cook, loose skins will float to the top — skim them off with a spoon. When the peas are tender and the liquid has reduced to your preferred consistency, mash in 2 boiled potatoes. You can also add diced boiled potato instead.
5. In a bowl, combine the cooked peas with 1 teaspoon black salt, 2 teaspoons dried chili powder, 2 tablespoons chotpoti spice mix, 2 chopped hard-boiled eggs, 2 tablespoons tamarind water, salt to taste, 1 tablespoon chopped cilantro, and 1 chopped onion. Your chotpoti is ready.
6. To serve, spoon the mixture into a bowl. Top with a little chopped onion, cilantro, hard-boiled egg, green chili, and a pinch of chotpoti spice mix. Crush 3–4 fuchka shells over the top and serve.