Bengali alu chhok recipe inspired by a Tweet



We had reached an impasse for lunch yesterday. I wanted alu bhaaja (fried potatoes) to go with daal, rice and ilish bhaaja. K wanted alu posto (potatoes in poppy seeds) which I am bit tired off.

Then I saw a tweet from @madhumita whom I first met at the Koli Fish Festival recently. The tweet said "making aloo chokha. mashed potato with caramelised onions. perfect with muger daal bhat".

I got my answer. Improvised a bit. Briefed Bunkin Banu who wasn't bunkin for a change. And here you have, a very easy and tasty dish. As someone told me yesterday, potato is rich in vitamin C. And as I always say, God ran out of ideas in vegetables after he created potatoes. One of his best works.

So here's my recipe for alu chhok:

Prep:
  • Boil 4 potatoes in a pressure cooker. Peel. Half and keep
 Cook:
  • Heat oil in a pan. 1 tablespoon will do
  • Add some Nigella Seeds or kaalo jeere
  • One the seeds crackle and the oil splutters, add a tablespoon of finely chopped onions
  • One this turns translucent add two split green chillies and one dry red chillies
  • Then add the potatoes and half a teaspoon of salt
  • Use a ladle and smash and mash the potatoes
  • See that the Nigella seeds and chillies spread into the potatoes
  • Switch of the flame once bits of the potato browns and becomes a tad crisp
  • Top with a bit of fresh chopped coriander leaves
That's it. Made for a great Saturday afternoon lunch. Kainaz and I both loved it.

Nigella seeds and coriander make it Bengali. If you don't have these then you can use whole mustard seeds and curry leaves to to give it a South or West Indian feel. Add the curry leaves to the oil in the beginning then


Comments

elle pee said…
Saw the title of your post and had to read it... now I have to make it!

L


hip pressure cooking
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