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

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


  • 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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