Aloo Bhorta is a popular traditional Bengali dish. “Aloo” means potatoes, and “Bhorta” refers to mashed. Therefore, Aloo Bhorta can be described as a flavorful and spicy mashed potato dish.
The star ingredient, “Aloo” (potatoes), is cooked to perfection and then mashed with other ingredients, creating a delicious dish.
Key Takeaways:
- Aloo Bhorta is a traditional Bengali dish known for its unique blend of flavors and textures.
- The dish originated in the Bengal region.
- “Bhorta” means “mashed,” and Aloo Bhorta features mashed potatoes as the star ingredient.
- The dish incorporates a medley of spices and seasonings, including fiery green chilies and mustard oil.
- Aloo Bhorta is a versatile dish that can be served rice or flatbreads.
- A few other alternatives to this dish include Chingri Bhorta, Kacha Kola Bhorta, Kumro Bhorta, Tomato Bhorta, Baingan Bhorta, Shutki or dry fish Bhorta.
The Ingredients
- Potato or aloo: 400 gm (cleaned & boiled)
- Onion: 1 big size (chopped)
- Salt: as per taste
- Posto or poppy seeds: 1 tbsp
- Green chilis: 5 pieces (chopped)
- Dry red chili: 2 pieces
- Mustard oil: 2 tbsp
How to Make Aloo Bhorta (Step by Step Images)?
1. Peel the boiled potatoes one by one.
2. Add them all to a mixing bowl. Use a masher to thoroughly mash the potatoes until there are no lumps left.
(Pro tip: If you don’t have a masher, you can use your hand or a fork to smash them.)
3. Heat a wok and add 2 tbsp of oil to it. When the oil is hot, add the dry red chilies and sauté them. Once done, take them out of the wok and keep them aside.
4. Now, add the chopped onions to the wok and sauté them lightly for 2 minutes. Add the chopped green chilies and continue sautéing.
(Pro tip: You can adjust the amount of chilies according to your preference for spiciness.)
5. Add posto or poppy seeds to the wok and sauté them for 30 seconds on medium heat.
(Pro tip: This step is optional.)
6. Add the mashed potatoes to the wok and mix everything evenly. Add ½ tbsp of salt. Continue mixing everything for 2 minutes to allow the mixture to get a little bit fried.
(Pro tip: You can adjust the amount of salt according to your taste.)
7. Now, take the fried red chilis, remove the pedicle, and add a pinch of salt. Use some oil on your palm and fingers to smash the chilies.
(Pro tip: Frying the chilies with the pedicle will keep them crisp for a longer time. Greasing your fingers with oil before mixing the chilis will prevent it from any inflammation.)
8. Add the smashed red chilies to the boiled potato mixture. Mix everything very nicely and turn off the flame.
(Pro tip: The dry red chilies will give a nice aroma and enhance the taste, but this step is optional depending on your preference.)
9. Aloo Bhorta is ready. Transfer it to a bowl and enjoy with plain steamed rice or khichuri, Indian flatbreads like roti or paratha, and Bengali-style deep-fried puris or luchis.
Recipe Card:
Aloo Bhorta (Indian Mashed Potato)
Ingredients
- 400 grams Potato (cleaned & boiled)
- 1 piece Onion (chopped)
- 1 tablespoon Poppy seeds
- 5 pieces Green chili (chopped)
- 2 pieces Dry red chili
- 2 tablespoon Mustard oil
Instructions
- Peel the boiled potatoes one by one.
- Add them all to a mixing bowl. Use a masher to thoroughly mash the potatoes until there are no lumps left.(Pro tip: If you don’t have a masher, you can use your hand or a fork to smash them.)
- Heat a wok and add 2 tbsp of oil to it. When the oil is hot, add the dry red chilies and sauté them. Once done, take them out of the wok and keep them aside.
- Now, add the chopped onions to the wok and sauté them lightly for 2 minutes. Add the chopped green chilies and continue sautéing.(Pro tip: You can adjust the amount of chilies according to your preference for spiciness.)
- Add posto or poppy seeds to the wok and sauté them for 30 seconds on medium heat.(Pro tip: This step is optional.)
- Add the mashed potatoes to the wok and mix everything evenly. Add ½ tbsp of salt. Continue mixing everything for 2 minutes to allow the mixture to get a little bit fried.(Pro tip: You can adjust the amount of salt according to your taste.)
- Now, take the fried red chilis, remove the pedicle, and add a pinch of salt. Use some oil on your palm and fingers to smash the chilies.(Pro tip: Frying the chilies with the pedicle will keep them crisp for a longer time. Greasing your fingers with oil before mixing the chilis will prevent it from any inflammation.)
- Add the smashed red chilies to the boiled potato mixture. Mix everything very nicely and turn off the flame.(Pro tip: The dry red chilies will give a nice aroma and enhance the taste, but this step is optional depending on your preference.)
- Aloo Bhorta is ready. Transfer it to a bowl and enjoy with plain steamed rice or khichuri, Indian flatbreads like roti or paratha, and Bengali-style deep-fried puris or luchis.
Video
Notes
- Select the right kind of potatoes to make this dish, avoiding those waxy types as these may not be mashed properly.
- Boil the potatoes nicely and check them constantly with a fork for perfection. I don't overboil the potatoes because it will make them too mushy and affect the final texture of the dish. You may or may not peel the potatoes while boiling according to your wish.
- Mashing the potatoes with the right technique in the key to make this dish perfectly. You can use a wooden masher for the rustic and traditional creamy texture of the Aloo Bhorta. You may also use a fork instead but do not use an electric blender as that will make the mashed potatoes gluey.
- Mustard oil does the magic to this dish in terms of taste and flavor. Heating the oil will enhance the flavor by removing the bitter taste of raw mustard oil.
- Incorporate a bit of unsalted butter or ghee to the mashed potatoes. This will add to the taste, flavor, creaminess, and richness of the Aloo Bhorta. Optionally, you can add roasted garlic for further taste enhancement.
