Are you in team Futchka or in team Chotpoti?

Random school breaks in the afternoon: a crowd of boys and girls is seen in front of a stall, screaming, showing a mix of discomfort and joy from a third-person point of view.

This visual is confusing, but actually not. The boys and girls were having futchka with chillies, that too with ghost pepper, which we call naga or Bombay morich. Crunchy Futchka with tok gives a mix of feelings: one may like it, others may not. Some prefer something a bit more soupy, with sliced boiled eggs called Chotpoti. The aroma of soup and chickpeas makes it unique among chotpoti lovers.

In that way, Dhaka has two king snacks. Their names are futchka and chotpoti. Every roadside corner has a bright wooden cart. These carts sell both items to hungry crowds. A debate divides the citizens of this busy city. People choose a side.

Are you on team Futchka or team Chotpoti?
Futchka is a true sensory explosion. It features hollow fried round shells. Vendors poke a quick hole in the top. They pack the hollow space with mashed potatoes. They add boiled chickpeas, spices, or both. Then, you pour tangy tamarind water inside the shell.

You must put the whole piece in your mouth at once. The crispy shell breaks instantly. The sour liquid splashes your tongue. It is a thrilling rush of spice and tang.

Chotpoti offers a completely different experience. It is a warm yellow mix. The vendor cooks yellow peas and diced potatoes in a thick broth.

They mix in chopped onions and green chillies. They grated boiled eggs onto the plate. The vendor also crushes empty futchka shells over the mix. This gives a nice contrast. Chotpoti is cosy. It has a soft and comforting texture. You eat this snack slowly with a small spoon.

Raju Ahmed runs a very popular street stall. His business sits at the busy Shantinagar mor, where people fight over their everyday favourite snacks. It serves hundreds of plates to people from all walks of life.

Raju Ahmed shares his daily observations. "People love the balance of flavours in my food. Some people want extra green chillies for heat. Other people want extra sweet tamarind sauce," he says.

Raju stands near his large steel bowls. He crushes egg toppings with fast hands. "Young crowds usually buy out my futchka plates first. Older customers often prefer the warm comfort of chotpoti," Raju adds.

University students are the biggest fans of these snacks. They gather around carts after their long classes. They spend their small pocket money on these spicy treats. They love to stand on the sidewalk and gossip over food.

Farzana Karim studies at a national university in Dhaka. She visits Shantinagar more than three times every week. She is a loyal member of the first team.

"Futchka makes me happy anytime. The sharp crunch gives me an instant energy boost," Farzana says.

She catches a dripping piece of futchka. "Chotpoti is good. But it lacks the fun drama of a whole futchka shell," adds Farzana.

One can find excellent stalls all over Dhaka city. Dhanmondi Lake Road is a beautiful spot. People eat snacks under green trees. TSC at Dhaka University is another famous location. Street carts at Shantinagar mor remain traditional favourites.

These snacks are very gentle on the wallet, too. A regular plate of chotpoti costs around 30 to 50 Taka, sometimes even more, especially if you get them at a festival.

A regular plate of futchka costs around 50 to 60 Taka. At TSC, you can have them for 20 taka, and during festivals, they might cost 120 taka. Doi futchka cost a bit more. They can reach up to 150 or 200 Taka.

Dhaka people don't count the money when spending on their evening snacks, which sometimes become their regular snacks at gatherings. What they love is spending time, sometimes a plate of crunchy fresh futchka sometime over a plate of chotpoti, but the question remains, which team are you in?