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Bengali Chotpoti Soup

Bengali Chotpoti Soup

By Morrisons
Published on 21 March 2025
As part of our recipes for Ramdan @bunsenburhan has shared his Bengali Chotpoti soup with mushrooms, chickpea & poached duck egg. Chotpoti means spicy, so get ready for a fiery, hearty family soup.
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Time and servings

1 hr 30 minsTotal time
4Servings
40 minsPrep time
50 minsCooking time

Ingredients

  • 4 duck eggs
  • 2 sheets samosa pastry
  • 3 tbsp cooking oil
  • 1 pack pea shoot & red radish salad
  • 1 white onion, diced
  • 3 garlic cloves, finely chopped
  • 100g carrots, peeled & chopped 1-2cm thick
  • 240g tin chickpeas, drained
  • 1 pack baby portobello mushrooms, quartered
  • 200g chopped tomatoes
  • 2 medium birds eye chilli, halved
  • 4g dried cinnamon stick
  • 1 tbsp tomato purée
  • 3 tbsp Maggi liquid seasoning
  • 30g unsalted butter
  • 1 veg stock cube
  • 10g Rajah chaat masala powder
  • 1/4 tsp turmeric & paprika powder
  • 700ml boiling water
  • Juice of half a lemon
  • 25g fresh coriander
  • ½ tsp salt

Method

  1. Step 1

    Heat oil in a large saucepan on high heat. Add onion, garlic, chilli, salt, cinnamon and sweat for 2 mins until soft.

  2. Step 2

    Reduce to low heat and add chaat masala, paprika, turmeric & tomato purée, cook for 2-3 mins then add the chopped tomatoes and carrot. Cook for 3 mins until the tomatoes start to soften.

  3. Step 3

    Add the stock cube, Maggi & 700ml boiling water, stir well, cover with a lid and gently simmer for 20-30 mins or until the carrots are cooked. Stir every 10 mins. The mixture should always be just covered with liquid, if it reduces too much, add water in 100ml intervals until the carrot is cooked.

  4. Step 4

    With caution, place the Chotpoti sauce mix, lemon juice & butter into a blender on max power for 5-10 mins, until the sauce is velvety smooth. Add salt or pepper if required. Pour the sauce back into the saucepan, add chickpeas & mushrooms and simmer for 10 mins.

  5. Step 5

    In a medium saucepan, bring to a boil with ¾ full of water. Add the cracked duck eggs and reduce to low heat. Poach for 2-3 mins max for a runny yolk. Once cooked, remove and dry on a kitchen towel.

  6. Step 6

    In a shallow frying pan, heat oil to 160°c, gently fry the pastry sheets until golden and crispy. Remove from the pan and dry on a kitchen towel.

  7. Step 7

    To serve, pour a couple of ladles of the soup into a bowl, top with a handful of pea shoot salad and the poached egg. Crunch the crisp pastry and scatter over the dish.