Aloo Chokha/Alu Bhorta Recipe—Alu Bhate Recipe—Bengali Recipe of Spicy Mashed Potato

There is an entire category of Bengali dishes
the preparation of which involves boiling / steaming vegetables
greens
or even certain kinds of fish
and then mashing them by hand with some sharp flavours derived perhaps from onions
garlic and chillies. This category is called the ‘bhorta’
and is admittedly more popular within the Bangladeshi branches of Bengali cooking than it is within the West Bengal ones. The mode of preparation is so simplistic—requiring only a handful of basic
affordable ingredients
and very little effort—that every cuisine has its take on the bhorta in some form or another (the Bihari aloo chokha
Bengali aloo sheddho or aloo bhaate
and the North Indian aloo / baingan / chicken bharta come to mind).

So an aloo bhorta, as you may have guessed
is a mash of boiled potatoes
and fried onions
and chillies. In this recipe
we’ve used both dried red chillies and green chillies
as well as some raw mustard oil for an added kick. Although this preparation doesn’t really warrant a recipe
no compendium of Bengali cooking would be complete without this quintessential comfort food. The next time you are tempted to reach for the takeout menu after a busy work day
be sure to remember to put together a simple meal of steaming hot rice
dal
and the simple aloo bhorta.

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