Aloo chokha: Difference between revisions

Aloo Chokha
	Bengali prepared mashed potatoes
Place of origin	India
Main ingredients	potatoes, oil, onion, bell pepper, salt
	Media: Aloo Chokha;

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Revision as of 15:38, 4 May 2023

Aloo chokha^[1]^[2]^[3]^[4] or Aloo bharta is dish made by mashing boiled soft potatoes and mixing chopped chilies, onion, salt and mustard oil. It is usually eaten as a side dish in West Bengal and Bangladesh.^[5]

Ingredients

Preparation method

First you have to boil the potatoes in a separate pot. Now fry the onion and pepper in a frying pan in light oil. At this stage, the boiled potatoes should be crushed with the help of hands. Mix well with fried onion, pepper and mustard oil. Proper amount of salt should be given.^[6]

Also many use burnt pepper; It gives a different kind of taste and smell to the filling. Raw pepper powder is also used. Ghee is often used for variety and flavor.

Varieties

Adding different ingredients to alu bharta has made different varieties:

Mashed potato
Beans and mashed potato

Gallery

References

^ DUBEY, KRISHNA GOPAL (2010-09-27). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. ISBN 978-81-203-4170-8.
^ Amit, Dassana (2023-01-25). "Aloo Chokha". Dassana's Veg Recipes. Retrieved 2023-05-04.
^ Samaroo, Brinsley; Gooptar, Primnath; Mahabir, Kumar (2021-11-22). Global Indian Diaspora: Charting New Frontiers (Volume I). Routledge. ISBN 978-1-000-50715-7.
^ Vashishta, Pratishtha (2020-04-07). IndiSpice. BlueRose Publishers.
^ Kumar, Prasenjeet; Kumar, Sonali (2016-08-15). The Ultimate Guide to Cooking Vegetables the Indian Way: #9 in the Cooking In A Jiffy Series. {{cite book}}: |website= ignored (help)
^ "Aloo Bhorta—detailed recipe with video: Bong Eats". www.bongeats.com. Retrieved 2023-05-04.

[1] DUBEY, KRISHNA GOPAL (2010-09-27). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. ISBN 978-81-203-4170-8.

[2] Amit, Dassana (2023-01-25). "Aloo Chokha". Dassana's Veg Recipes. Retrieved 2023-05-04.

[3] Samaroo, Brinsley; Gooptar, Primnath; Mahabir, Kumar (2021-11-22). Global Indian Diaspora: Charting New Frontiers (Volume I). Routledge. ISBN 978-1-000-50715-7.

[:0-4] Vashishta, Pratishtha (2020-04-07). IndiSpice. BlueRose Publishers.

[5] Kumar, Prasenjeet; Kumar, Sonali (2016-08-15). The Ultimate Guide to Cooking Vegetables the Indian Way: #9 in the Cooking In A Jiffy Series. {{cite book}}: |website= ignored (help)

[6] "Aloo Bhorta—detailed recipe with video: Bong Eats". www.bongeats.com. Retrieved 2023-05-04.

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@@ Line 12: / Line 12: @@
 |main_ingredient = potatoes, [[oil]], onion, bell pepper, salt
 }}
-'''Aloo chokha'''<ref>{{Cite book |last=DUBEY |first=KRISHNA GOPAL |url=https://books.google.com/books?id=U4woRbF8irsC&dq=aloo+chokha&pg=PA157 |title=THE INDIAN CUISINE |date=2010-09-27 |publisher=PHI Learning Pvt. Ltd. |isbn=978-81-203-4170-8 |language=en}}</ref><ref>{{Cite book |last1=Samaroo |first1=Brinsley |url=https://books.google.com/books?id=hZJFEAAAQBAJ&dq=aloo+chokha&pg=PT63 |title=Global Indian Diaspora: Charting New Frontiers (Volume I) |last2=Gooptar |first2=Primnath |last3=Mahabir |first3=Kumar |date=2021-11-22 |publisher=Routledge |isbn=978-1-000-50715-7 |language=en}}</ref><ref name=":0">{{Cite book |last=Vashishta |first=Pratishtha |url=https://books.google.com/books?id=vqHbDwAAQBAJ&dq=aloo+chokha&pg=PA22 |title=IndiSpice |date=2020-04-07 |publisher=BlueRose Publishers |language=en}}</ref> or '''Aloo bharta''' is dish made by mashing boiled soft potatoes and mixing chopped [[Chili pepper|chilies]], onion, salt and mustard oil. It is usually eaten as a side dish in West Bengal and Bangladesh.<ref>{{Cite book |last1=Kumar |first1=Prasenjeet |url=https://books.google.com/books?id=FzDWDAAAQBAJ&dq=aloo+bharta&pg=PT68 |title=The Ultimate Guide to Cooking Vegetables the Indian Way: #9 in the Cooking In A Jiffy Series |last2=Kumar |first2=Sonali |date=2016-08-15 |website=www.cookinginajiffy.com |language=en}}</ref>
+'''Aloo chokha'''<ref>{{Cite book |last=DUBEY |first=KRISHNA GOPAL |url=https://books.google.com/books?id=U4woRbF8irsC&dq=aloo+chokha&pg=PA157 |title=THE INDIAN CUISINE |date=2010-09-27 |publisher=PHI Learning Pvt. Ltd. |isbn=978-81-203-4170-8 |language=en}}</ref><ref>{{Cite web |last=Amit |first=Dassana |date=2023-01-25 |title=Aloo Chokha |url=https://www.vegrecipesofindia.com/aloo-chokha-recipe/ |access-date=2023-05-04 |website=Dassana's Veg Recipes |language=en-US}}</ref><ref>{{Cite book |last1=Samaroo |first1=Brinsley |url=https://books.google.com/books?id=hZJFEAAAQBAJ&dq=aloo+chokha&pg=PT63 |title=Global Indian Diaspora: Charting New Frontiers (Volume I) |last2=Gooptar |first2=Primnath |last3=Mahabir |first3=Kumar |date=2021-11-22 |publisher=Routledge |isbn=978-1-000-50715-7 |language=en}}</ref><ref name=":0">{{Cite book |last=Vashishta |first=Pratishtha |url=https://books.google.com/books?id=vqHbDwAAQBAJ&dq=aloo+chokha&pg=PA22 |title=IndiSpice |date=2020-04-07 |publisher=BlueRose Publishers |language=en}}</ref> or '''Aloo bharta''' is dish made by mashing boiled soft potatoes and mixing chopped [[Chili pepper|chilies]], onion, salt and mustard oil. It is usually eaten as a side dish in West Bengal and Bangladesh.<ref>{{Cite book |last1=Kumar |first1=Prasenjeet |url=https://books.google.com/books?id=FzDWDAAAQBAJ&dq=aloo+bharta&pg=PT68 |title=The Ultimate Guide to Cooking Vegetables the Indian Way: #9 in the Cooking In A Jiffy Series |last2=Kumar |first2=Sonali |date=2016-08-15 |website=www.cookinginajiffy.com |language=en}}</ref>
 == Ingredients ==
 * [[Potato]]es