Bangladeshi-style aloo bhorta (spicy mashed potatoes)

During my youth, I ate potato dishes every day in my Bangladeshi household. Potatoes were super cheap and easy for my family to get ahold of.

My love for potatoes came from my Mom. She made fried potatoes with spices to eat with rotis (homemade flour tortilla) for breakfast. She also made bhortas to go along with lentil dishes. Aloo bhorta was our comfort food.

What makes this dish unique is the mustard oil. It adds a spicy and pungent kick. You’ll find this oil at any Bengali or an Indian grocery store. Some studies claim mustard oil isn’t good for the body. If this concerns you, you can substitute another oil instead. It will, however, change the outcome of the dish.

To make this dish, you will need:

  • 2 large cooked, peeled russet potatoes and mashed
  • 1 Tbs oil
  • 3 dried red hottest chili
  • 1/2 cup yellow onion thinly sliced
  • 1/4 cup mustard oil
  • 1/2 tsp salt

Heat 1 tbs oil in a small pan or skillet on medium high heat. Stir fry the chilies in hot oil till it changes color. After a few minutes, the chilies will turn dark brown. Turn off the heat, remove the chili, and place in a bowl.

Add the onions to the chili. Use your fingers to break up the chili and onion. Mix well. Add the mashed potatoes, mustard oil, and salt. Mix all ingredients well. Transfer a serving dish and serve alongside lentils and Bangladeshi style omelette.

Serves: 4

Make sure to wash your hands very well after touching the chili.

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