Recipe: Bethica's Aloo Bhaat

When time is a constraint, turn to a quick and heavenly-tasting meal with Aloo Bhaat, also called Aloo Bhorta

"Traditionally, salt, onion, green chillies and mustard oil or ghee are added to the mashed potatoes," says Sharjah-based food blogger Bethica Das. "But you can also add kasundi (Bengali mustard paste) or toasted and crushed dry red chillies."

The dish goes well with steamed rice or as a side-dish with dal-chawal.

Bethica cooks Bengali, South Indian and Western meals with ease -- her roots are in Bengal, but she has spent several years in the South and also likes to dabble with fusion fare.

Aloo Bhaat

Serves: 2-3

Ingredients

• 2 large potatoes, boiled, peeled and mashed
• 1 onion, chopped
• 1-2 green chillies, chopped
• 2 tbsp chopped green dhania or coriander or cilantro leaves
• Salt to taste, around 1 tsp
• 2 tsp mustard oil or 1 tbsp ghee
• Green chillies, to serve
• Onion wedges, to serve

Method

• In a bowl, combine all the ingredients.
  Mash well.
  Using your hands, roll into small 2 inch-diameter balls.
  Serve with a drizzle of mustard oil for extra pungency.
  Add a few onion wedges and green chillies on the side and enjoy it with hot steamed rice or as a side dish with rice and dal.

Bethica's Note: Aloo Bhaat can also be served as a spread on toasted bread or parathas.

Roll it in a paratha and have as a snack, lunch box meal or as an after-school bite.

Bethica Das is a Sharjah-based food blogger. Please do check out her recipes HERE.