Aloo Chokha
An authentic vegetarian recipe from Bihar, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
600g Potatoes (large)
1piece Onion (finely chopped)
3piece Green chillies (finely chopped)
5piece Garlic cloves (crushed)
10g Fresh ginger (grated)
30ml Mustard oil
20g Coriander leaves (chopped)
15ml Lemon juice
5g Salt
3g Red chilli powder
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the potatoes thoroughly and roast them directly over an open flame or in a preheated oven at 200°C for 30–35 minutes, turning occasionally, until the skin is charred and the inside is completely soft.
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Allow the roasted potatoes to cool slightly, then peel off the charred skin. The smoky flavour from the skin is key to authentic Aloo Chokha.
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Place the peeled potatoes in a large bowl and mash them coarsely — Aloo Chokha should have some texture, not be completely smooth.
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Add the finely chopped onion, green chillies, crushed garlic, and grated ginger to the mashed potatoes.
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Drizzle the raw mustard oil over the mixture. The pungency of raw mustard oil is essential to the authentic flavour.
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Add red chilli powder, salt, and lemon juice. Mix everything together thoroughly with your hands or a fork.
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Taste and adjust salt, chilli, and lemon juice as needed.
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Garnish with freshly chopped coriander leaves and serve immediately alongside litti, sattu paratha, or steamed rice.
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Chef's Tips
Roasting the potatoes directly on a flame gives Aloo Chokha its signature smoky flavour — don't boil them.
Raw mustard oil is non-negotiable for authenticity; heating it would lose the characteristic sharpness.
Mash the potatoes while still warm so they absorb the mustard oil and spices better.
Aloo Chokha is the classic accompaniment to Litti Chokha — the two are traditionally served together.
About This Dish
Aloo Chokha is a traditional vegetarian dish from Bihar, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Roasting the potatoes directly on a flame gives Aloo Chokha its signature smoky flavour — don't boil them. - Raw mustard oil is non-negotiable for authenticity; heating it would lose the characteristic sharpness. - Mash the potatoes while still warm so they absorb the mustard oil and spices better. - Aloo Chokha is the classic accompaniment to Litti Chokha — the two are traditionally served together.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium