Chotpoti | Chickpeas & Potatoes with Tamarind Sauce, Pastry & Eggs – Burlap & Barrel

Ingredients

• 150 g (5 ½ oz) tamarind pulp
• 400 ml (14 fl oz/1 ¾ cups) boiling water
• 2 medium eggs
• 2 potatoes
• 1 Tbsp dark brown sugar
• 1 Tbsp chaat masala
• 1 tsp ground cumin
• 1 tsp chilli powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 × 400 g (14 oz) tins of chickpeas (garbanzos), rinsed and drained
• ½ red onion, finely chopped
• ⅓ small cucumber, finely chopped
• 1 large tomato, finely chopped
• 4–6 green chillies, such as finger chillies, chopped
• handful of coarsely crushed nimki (page 94)
• 4 Tbsp freshly chopped coriander (cilantro)