Indian mashed potatoes aka ‘Aloo-Chokha’
‘Aloo Chokha’ as they are called ‘regionally’ or ‘Aloo Bharta‘ as they are known ‘nationally’ is staple North-East Indian side dish for everyday lunch.’Aloo’ is Potatoes and ‘Chokha’ is smashed fine potatoes.The place I grew up,vegetables grow in abundance,we almost always had assortment of yummy vegetable served along with the meal and ‘aloo chokha’ is the part of it.It is different from the way American make their mashed potatoes,with milk/cream and butter and has flowy consistency to it.I make this Indian version of mashed potatoes time to time and my family likes the change.It is really simple.
- It is a very versatile dish.It can be used as a filling for Samosa or Aloo Paratha,just as it is or by jazzing it up with cooked and spiced up peas and cauliflowers like ‘Aloo Chop’ filling.
- If you are cringing with the thought of eating potatoes and bread together as you might commit a sin.Don’t do it.
- Indian use ladle to bloom seasoning for variety of dishes.Including everyday lentil.So it is a very essential tool in Indian cooking.I brought this with me, when I came here.
- You can use regular pan to heat the oil and seasoning and add potatoes to it.
- Ladle used for seasoning is very different from the ladle commonly available here in stores.It has big round bowl shape to hold the oil and seasoning and handle does not angle at 90 degree to it.You can say it is sort of hybrid of ,soup or punch ladle with handle like a regular spatula.
- Since oil needs to be heated at very high heat.It is traditionally made of aluminum or steel.