Aloo Bhorta

A simple mash of potatoes, onions, garlic, and chillies.

  • Cooking time
    20 mins
  • Calories
    71
    kcal
Recommended by
96.8
%
of
17051
members who rated this recipe on Youtube

There is an entire category of Bengali dishes, the preparation of which involves boiling/steaming vegetables, leafy greens, and 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 bharta come to mind).

So an aloo bhorta, as you may have guessed, is a mash of boiled potatoes, and fried onions, garlic, 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.


Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
4 servings
  • 250 g potatoes
  • 50 g onions
  • 5 g garlic
  • 2 pcs green chillies
  • 2 pcs dried red chillies
  • 4 g salt
  • 8 g mustard oil

Method

  1. Boil and peel potatoes. Mash them until lump-free, along with the salt and 3 g of the mustard oil. Slice the onions, garlic, and green chillies
  2. Heat a skillet or small frying pan, and add the remaining mustard oil (5 g) to it. Add the dried red chillies and roast them on medium heat until they have blackened. Remove from the heat and transfer them on to the dish containing the mashed potatoes.
  3. In the same pan, add the sliced onions. Fry them until they turn brown. This should take about 6 minutes. Next, add the sliced garlic and green chillies and fry them for another couple of minutes. Remove from the heat.
  4. Using your fingertips, rub in the fried dried-red chillies into a small amount of the potatoes. Once the chillies are mixed well, mash in the fried onion mixture too. Divide in four equal portions and enjoy with some steaming rice and dal.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
    kcal
Viewers liked this
%

Christmas Fruitcake without Alcohol

A festive, rich, spiced cake with dried fruits and nuts

  • 4 hours
  • kcal
Viewers liked this
%

Niramish Mangsho

Mutton cooked without onion or garlic

  • 2 hours
  • 640
    kcal
Viewers liked this
97.9
%

Jolpai diye Chaltar Chutney

A seasonal chutney with elephant apple and Indian olives, made during autumn

  • 40 mins
  • 69
    kcal
Viewers liked this
98.9
%
See all New recipes »
More
last minute cooking
recipes
View all »

Postor Bora

Ground poppy seeds mixed with various kinds of fillers and flavours, fried into small, crisp, brown discs

  • 30 minutes
  • kcal

Phulkopir Bora

Cauliflower florets steamed and batter-fried

  • 20 minutes
  • kcal

Alu Sheddho

Boiled potatoes, flavoured with green chillies, and ghee, butter or mustard oil, depending on your preference.

  • 20 mins
  • kcal
More
potato
recipes
View all »

Kochurir alur torkari

This is the spicy potato curry that accompanies kochuri at roadside shops around Calcutta. A breakfast favourite.

  • 45 minutes
  • kcal

Alu Posto

Alu posto—with tips and tricks to perfecting this classic Bengali potato and poppy seed dish

  • 30 minutes
  • 244
    kcal

Aloo paratha

Alu porota or ‘paratha’ needs no introduction. This popular flatbread stuffed with delicately spiced potatoes is a real treat.

  • 45 minutes
  • 385
    kcal