Recipes · Bangladeshi · Snacks
Chotpoti (Bangladeshi Tangy Pea Snack)
One serving has 304 kcal and 12 g protein, and at least a fifth of a woman's daily need of copper (51%), fiber (41%), manganese (38%), thiamin (38%), vitamin C (36%) and vitamin K (35%). Ready in 50 minutes.
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- Preparation: 25 min
- Cooking: 25 min
- Makes: 1 serving (173 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free
Ingredients
- 40 g Split peas, dried
- 80 g Potatoes, raw
- 10 g Tamarind pulp
- 25 g Onions, raw
- 3 g Chili peppers, green, raw
- 4 g Cilantro, fresh
- 1 g Chili powder
- 0.5 g Cumin
- 1.5 g Salt
- 3 g Sugar
- 5 g Vegetable oil
Method
- Soak the split peas 2 hours, then boil 25-30 minutes until tender; boil the potato separately until tender and dice.
- Mash the tamarind into a little warm water, strain out the fibers, then stir in the sugar and half the salt to make a tangy sauce.
- Heat the oil and briefly fry the cumin and chili powder, then stir this into the cooked split peas along with the diced potato and remaining salt.
- Simmer 5 minutes so the flavors combine, then stir in most of the tamarind sauce.
- Spoon into a bowl, scatter with the chopped onion, green chili and cilantro, and finish with the last of the tamarind sauce.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 304 kcal | 14% |
| Carbohydrates | 51.4 g | |
| Water | 98.8 mL | |
| Fiber | 12.1 g | 41% |
| Protein | 11.8 g | 25% |
| Tryptophan | 0.09 g | |
| Threonine | 0.39 g | |
| Isoleucine | 0.46 g | |
| Leucine | 0.77 g | |
| Lysine | 0.82 g | |
| Methionine | 0.11 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.54 g | |
| Tyrosine | 0.25 g | |
| Valine | 0.51 g | |
| Histidine | 0.27 g | |
| Fat | 7 g | |
| Monounsaturated | 1.5 g | |
| Polyunsaturated | 3.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3 g | |
| Saturated | 1 g | |
| Trans-Fats | 0.04 g | |
| Cholesterol | 0 mg | |
| Calcium | 52.7 mg | 5% |
| Copper | 0.46 mg | 51% |
| Iron | 3.5 mg | 19% |
| Magnesium | 60.4 mg | 19% |
| Manganese | 0.69 mg | 38% |
| Phosphorus | 207 mg | 30% |
| Potassium | 840 mg | 18% |
| Selenium | 5.2 µg | 9% |
| Sodium | 624 mg | |
| Zinc | 1.8 mg | 22% |
| Thiamin (vitamin B1) | 0.42 mg | 38% |
| Riboflavin (vitamin B2) | 0.17 mg | 15% |
| Niacin (vitamin B3) | 2.7 mg | 20% |
| Pantothenic acid (vitamin B5) | 0.7 mg | 14% |
| Pyridoxine (vitamin B6) | 0.37 mg | 28% |
| Folate (vitamin B9) | 27.6 µg | 7% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 76.5 mg | 18% |
| Vitamin A | 33.4 µg | 5% |
| Vitamin C | 27.1 mg | 36% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1 mg | 7% |
| Vitamin K | 31.4 µg | 35% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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