This is probably the most popular snack among the urban people of Bangladesh. Usually this is available in fast food store. This is also known as Futchka when it is served on top individual futchkas (Futchka is nothing but puffed and
crispy medium size puri. A hole is created on top of futchka and chtpoti is served within it. Futhcka acts as a kind of serving plate).
White pea (soaked overnight) 2 cups
Onion 2 Medium (thinly sliced)
Tomato 1 (thinly sliced)
Potato 2 Big (boiled& thinlysliced)
Egg 2(boiled& thinlysliced)
Cucumber 1((thinly sliced)
Coriander leaves ½ bunch(finely chopped)
Green chilly 3 chopped
Rock salt 1 tea spoon
Vinegar/Lemmon Juice 2 table spoon
Regular salt as per taste
Suger 2 table spoon
Tamarind 100 gm
Cumin 1 table spoon
Coriander 1 table spoon
Red Chilly 4
Clove 5/6 (whole)
Black pepper 6
Five spice 1 teaspoon
Aniseed ½ teaspoon
Roast all the dry masala in a hot pan very lightly, cool and grind altogether.
• Cook the soaked white peas with little salt & turmeric in a pressure cooker
till they become soft. The peas should not be totally meshed and they should be
left with little water (don’t make it dry).
• Boil the tamarind in a cup of water. Add little red chilly (one pinch), sugar
and pinch of dry roasted cumin powder. Boil for ten minutes. Cool and strain and
keep the watery portion only. Cool and then add lemon juice and rock salt.
• Take a big bowl. Mix the cooked white peas, tamarind juice as cooked in the
last step and other ingredients. Mix them thoroughly.
• Place it small individual serving plates. Garnish with coriander leaves, onion
sprinkles, crushed futkas/nimkies.
• Depending on your test you can vary the amount of roasted masla and tamarind
Source: Susmita Ghosh