Chotpoti

Asma Khan’s chotpoti, published by Great British Chefs from Monsoon, combines white peas and potatoes with a tamarind chutney. Cucumber, tomato and onion join the mixture, with egg and coriander above it.

The chutney balances sweet, salty and tangy tastes, with dry-roasted cumin and red chilli mixed into the strained tamarind. This selected version also includes the author’s offered chopped green-chilli finish.

Dried white peas soak with baking powder, then are drained, rinsed and simmered under cover in fresh water until tender. A potato is boiled in its skin, cooled, peeled and cut into small cubes; cucumber and tomato are cut to match.

Cumin seeds and dried chillies are dry-roasted, cooled and ground. Tamarind pulp cooks in its measured water and cools, then is worked by hand and strained before the ground spices, sugar, kala namak and salt are mixed in.

The drained peas are salted and mixed with potatoes, cucumber, tomato and chopped onion. The same tamarind chutney is stirred through, and the dish finishes with ready sliced boiled egg, coriander and the selected optional green chilli.