UP Style Aloo Ka Bharta
Aloo Bharta is traditional indian style mashed potatoes made with roasted potatoes, onions, mustard oil, fresh herbs and spices.
Ingredients
- 2-3 large russet potatoes ~550g
- ½ cup onion finely chopped
- 3 green chilli choose a hot variety like serrano or thai bird
- 2 scallions finely chopped
- ⅓ cup cilantro chopped
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper powder
- ¾ teaspoon roasted cumin powder
- ½ teaspoon amchoor dry mango powder
- 1.5 tablespoon raw mustard oil adjust quantity to tolerance (this could be a sharp pungent taste for many)
- 3 tablespoon ghee melted + more for serving
Instructions
Preperation
- Wash and scrub the potato skins. Air dry them.
- Preheat oven to 450 F and adjust an oven rack in the middle position.
- Place the potatoes directly on the rack. Bake for 55 minutes to an hour until really soft (time depends on the size of the potatoes you are using). Alternatively, you could boil the potatoes in a pressure cooker or instant pot.
- While the potatoes are baking, chop the onions & fresh herbs. Measure out the spices and mustard oil. Melt the ghee and keep ready.
Make Aloo Bharta
- Using tongs, remove the potatoes from the oven. Carefully, while they are still hot, half the potatoes and using a spoon, scoop out all the flesh from each potato half in the bowl. (hold the potatoes using a kitchen towel or baking mitten is needed).
- Using a fork, lightly break down the flesh of potatoes. Small lumps is totally fine.
- Add all the chopped herbs and onion along with spices on top of the potatoes. Add the mustard oil and ghee. You can mix with a spoon if the mixture is hot else use your hands. Dont squeeze the potatoes while mixing. Taste and adjust the seasonings of the potato mixture as needed.
- Aloo bharta is ready! Divide into equal portions and roll each portion into a patty. Serve immediately with a drizzle of ghee.
Notes
- Nutrition facts mentioned in the recipe are an estimation only.
- Best method is to use baked potatoes, however if you are using boiled potatoes, make sure that they are dry before you peel them.
- Aloo bharta tastes best when freshly made. The taste of fresh cooked potatoes makes this dish really delicious and soothing. If possible, don't use boiled potatoes lying around in the fridge to make it.
- Mash the potatoes using hands (best!) or use a potato masher. Aloo bharta isn't creamy, small lumps of potatoes is totally fine.
- If you find the taste of raw mustard oil very sharp, warm up the oil to do away the smell, cool down and then use it.
- Dont skimp on ghee or oil, else the bharta will taste dry. Ghee makes the bharta moist & flavorful.
- Chop the scallions and onions finely, you dont want to bite into a big chunk of onion- quite unappetizing!
- You may very lightly saute the onions in oil if you dont prefer raw ones.
- If green garlic is in season, absolutely add it chopped to bharta.
Nutrition
Calories: 314kcalCarbohydrates: 39gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 29mgSodium: 706mgPotassium: 832mgFiber: 4gSugar: 3gVitamin A: 158IUVitamin C: 18mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!