Complete and secret recipe for making the perfect chotpoti
Materials
Double boot - 2 cups
Potatoes of medium size - 2-3 hours
Onion sprouts - 1/2 cup
Chili powder - 1/2 teaspoon
Cumin powder - 2 teaspoons
Coriander powder - 1.5 teaspoons
Baking soda - 1 teaspoon
Salt - to taste
Soybean oil - 2 tablespoons
Ripe tamarind - 1/2 cup
Dried pepper - 2 p.m.
Fried cumin powder - 1/2 teaspoon
Beet salt - 1 teaspoon
Salt - to taste
Sugar- to taste
Mustard oil - 2 teaspoons
Water - as needed
Boiled egg basket - 1 cup
Cucumber sprouts - 1 cup
Coriander leaves - 1 cup
Raw chilli powder - 1/2 cup
Onion sprouts - 1/2 cup
Salty - as you like
Method
(1) First take the double boot in a big bowl and soak it with more water for 5-6 hours. Eggs and potatoes should be boiled well. Potatoes should be broken by hand and left in small grains. Just break the potatoes, don't paste.
(2) When the double boot is wet, wash it well and take it in a big pot and boil it with onion powder, chilli powder, cumin, coriander, baking soda, salt, oil and water as required. If you want, you can boil it in a pressure cooker, it will be quick.
(3) When the pulses are cooked, then add turmeric, and shake the boiled and broken potatoes. When the water in the pulses becomes thick as desired, remove it by looking at the salt. Pulses are ready for the hotpot, now it's time to make tamarind pickle.
(4) Now soak the tamarind in 1 cup of water and squeeze the tamarind decoction by hand. When the tamarinds become soft and mixed with water, the tamarind seeds and fibers should be selected and then sifted. Now the tamarind decoction is ready for making sour.
(5) Now heat oil in a pot, chop dried chillies and fry with oil. Do not burn the pepper, when it is fried, keep stirring it with cumin powder and tamarind decoction.
(6) Then keep stirring with a bit of salt, salt and sugar. The tamarind pickle that is made for the hotpot is a little thicker and the fluffy pickle is a little thinner. You can mix water as you need to make thin or thick tamarind pickle. Try it, add salt or sugar. Remove after 2-3 minutes, tamarind pickle is easily made. Now you are ready to serve the hotpot.
The pulses can be cooked, packed in boxes and left in the deep freezer, then taken out if necessary and served with the rest of the ingredients. But it is more fun to eat fresh.
Thank You.