Alu Chokha – Bengali Mashed Potato

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How to describe a true Bangali? Everyone would have a different perspective. The knack towards art and culture. Glorifying the Bong heroes. The fight over East Bengal and Mohun Bagan. The love for Uttam Kumar. Whatever they say, nobody can deny the fact that we Bengalis are fond of food, be that the street food from Dalhousie Square, the puchka of Vivekananda park, the mach bhaat (fish and rice) in a lazy afternoon or the rasogolla and the misti doi (sweet yogurt) from K.C. Das.
Warm white rice with a generous dollop of butter and mashed potatoes with a omelette or rather a mumlet (that’s what we call omelet) as breakfast before going to school is the staple diet for every growing Bong child.

However far we go, the smell of fried onions with boiled potato, the very Bengali version of the English mashed potato will drive the Bong back home.

Alu chokha, as it is so fondly called is an easy way of putting up a Bong delicacy. A disclaimer to those who are on diet, this recipe is all about taste and carbs.

Serves 2
Preparation time:  5 mins
Cooking time: 7 min

Ingredients:
2 large potatoes, peeled and cut into quarters
1 medium sized onion, finely chopped
3-4 dry red chillies, cut to small pieces
1 tablespoon mustard oil
Salt to taste

Preparation:

  • Boil the potatoes well
  • Mash those with a masher, fork or just with your fingers
  • Heat the oil  in a wok or frying pan, throw in the onions and dry red chillies and fry till the onions are caramelized
  • Add the potatoes, season with salt
  • Toss for a minute
  • Serve it with warm rice with butter or ghee

Hot Tips – You can also put a little bit of salt while boiling the potatoes, and while boiling make sure the potatoes don’t get over boiled and turns gooey.

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24 Comments

  1. Simplicity at its best, pretty good recipe. Recipes like these make me wish to be born as a Bengali 🙂

    Thanks for sharing

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  4. I think you have the best photos on the net of this dish. That is why I linked my post on Bihari cuisine to yours. http://potsoup.wordpress.com/2013/10/05/what-the-world-eats-india-bihar/

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  8. How about frying mustard seeds and cumin seems along with Onions?

    • Hi Ashish,
      I haven’t tried it with mustard and cumin seeds, but it might interfere with the taste and smell from the fried onions and red chilies. If you try it out do let us know.

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  10. i m ur fn nw.

  11. I made it and quite lyked it. Thx.

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  13. We fry the onions & dried chillies in ghee…slurp!!!

  14. I am not a bengali but I love this. It has been my staple sunday diet for the past 20 years ever since I got married to my bong husband.

    Except in my household, the onions are not fried. They are used raw and we mix a little mustard oil and green chillies to the boiled potatoes.

    Thankyou for posting this:)

    • Aparajita,

      Thanks for sharing your thoughts here. Yes, the raw onions and green chili is another version of alu makha, but I prefer to avoid it in my house as nobody likes the lingering stench of onions

  15. Looks yum and simple.

  16. Love the look of this mash potatoes looks so so good.

  17. wow, its very nice. sounds easy 🙂

    • Chitra,
      Thanks for your comment. Yes it is very easy to prepare and is just yum. Try it and let us know how you liked it.

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