This is a best comfort food that any Bengali will vouch for. When time is a constraint, this quick and simple meal is very heavenly and satisfying. Traditionally, salt, onion, green chilies and mustard oil / ghee are added to the mashed potato. However, you can also add kasundi or toasted and crushed dry red chili as per your preference. So check out a step by step pictorial recipe to prepare this recipe.
The name Aloo Bhate is derived from the fact that the aloo / potato is traditionally boiled along with the rice (Bhaat). It goes well with hot steamed rice or as a side dish with dal-chawal (lentil & rice).
For more variations, it can also be served as a spread on toasted bread or parathas. In the case of the latter, it can simply be rolled and had as a lunch box meal. Hence perfect for young and old alike.
- 2 potatoes, peeled, boiled & mashed
- 1 onion, chopped
- 1-2 green chilies, chopped
- 2 tbsp. coriander leaves, chopped
- salt to taste
- 2 tsp. mustard oil / 1 tbsp. ghee
In a bowl, combine all the above mentioned ingredients. Form into balls if desired and serve with a drizzle of extra raw mustard oil for an extra pungency. Enjoy with hot steamed rice or as a side dish with rice and dal combo.
For more variations, it can also be served as a spread on toasted bread or parathas. In the case of the latter, it can simply be rolled and had as a snack, brunch, lunch box meal or as an after school meal.
Mix all the above mentioned ingredients.
Form into balls if desired.
Serve with a drizzle of extra raw mustard oil for an extra pungency.
Enjoy with hot steamed rice or as a side dish with rice and dal combo.
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