The versatile potato is enjoyed in many forms across India. Cooked in flavours ranging from spicy to savory to sweet, the potato finds itself in delectable curries, snacks and even sweet treats. On May 30th, the International Day of the Potato, Village Square does a roundup of some classic potato recipes that are easy to prepare and sure to delight.
Aloo Bonda
Crispy on the outside and filled with flavourful mashed potatoes inside, aloo bonda is a fried potato snack that is especially popular in southern India. This snack is also known as batata vada in the western parts of the country.
Ingredients: 2-3 medium-sized potatoes (boiled and mashed), 2 tbsp light cooking oil, 1 tsp mustard seeds, 1 tsp coriander powder, 1/2 tsp amchur powder, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1 small onion finely chopped, 1 cup chickpea flour (besan), light cooking oil for deep frying, water as needed, salt to taste.
How to make:
Sauté mustard seeds and curry leaves in hot oil until they crackle, then add chopped onions and cook until lightly browned.
Add spices and salt and fry briefly until fragrant.
Mix in mashed potatoes and fresh coriander. Let the mixture cool.
Now shape the mixture into golf ball-sized portions.
Prepare a thick batter by mixing chickpea flour, salt, and water.
Dip the potato balls in the batter and deep-fry in hot oil until golden and crisp. Remove and drain the balls on paper towels and serve with a chutney of your choice.
Also read: Delicious traditional Odia recipes that you must try
Aloo Posto
Aloo posto is a dish of potatoes cooked with poppy seed paste. This is a traditional delicacy from the state of West Bengal that’s best enjoyed with rice as well as flatbreads.
Ingredients: 3 medium potatoes, peeled and cubed, 4 tbsp poppy seeds (posto), 2 dried red chillies, 4 green chillies (2 for grinding, 2 slit for finishing), ¼ tsp nigella seeds (kaalo jeere), 2 tbsp sliced onions (optional), 2 tsp salt (adjust to taste), 1½ tsp sugar, 4 tbsp mustard oil.
How to make:
Soak poppy seeds for 2 hours, then grind with green chillies and water to form a coarse paste and set it aside.
Peel and cut potatoes into small cubes.
Next, heat mustard oil until it reaches its smoking point. In this, fry onions briefly. Then remove and set it aside.
In the same oil, temper with dried red chillies and kaalo jeere (nigella seeds), then fry potatoes for 5 minutes without browning.
Add poppy seed paste, salt, and sugar; cook on low heat for 4 minutes until the raw smell disappears.
Cover and cook until potatoes are soft, adding hot water as needed. Finish with slit green chillies and mustard oil. This item can be served with rice or roti.
Aloo Chokha
Aloo chokha is an easy to make, yet flavourful recipe from the state of Bihar. This dish is packed with the flavours of onion, garlic and coriander, and can be enjoyed on the side with a regular meal of dal and rice.
Ingredients: 4 potatoes (mashed and boiled), 2 onions (finely chopped), 2 green chillies (finely chopped), 1/2 tsp red chilli powder, 1 tbsp mustard oil, salt to taste
How to make:
Heat oil in a heavy-bottomed pan and add chopped onions and green chillies. Sauté this mix until the onions turn soft and translucent.
Add mashed potatoes, salt, red chilli powder and mix well. Cook for a few more minutes for the flavours to blend in.
Taste and adjust salt and spices as needed.
Add in chopped coriander leaves and serve hot with rice.
Also read: Recipes that celebrate punchy pulses
Bhungla Batata
Bhungla batata is a popular street food from Gujarat made with baby potatoes cooked in a savoury paste, enjoyed with fried pipes called Bhungla.
Ingredients:
For the potatoes: 10-15 boiled baby potatoes, 3 tbsp oil, 1 tbsp Kashmiri red chilli powder, 1 tsp spicy red chilli powder, salt to taste, garlic paste, 1 tbsp lemon juice, coriander leaves.
For the paste: 4 tbsp oil, a pinch of hing, 11 big-sized garlic cloves, 10 soaked dry Kashmiri red chili, 1 tsp red chilli powder, 1 tsp coriander powder, ¼ tsp garam masala, salt to taste, 1/2 cup water.
For Garnish: Edible pipes (fryums or Bhungla), chopped onions, lemon juice.
How to make:
In a bowl, mix oil, spicy red chili powder, and salt. Add boiled potatoes and coat well. Now set this aside.
Grind garlic, soaked red chilies, salt and water into a smooth paste.
Heat oil in a pan, add a pinch of hing, then sauté the paste until the oil separates.
To this, add turmeric, red chili powder, coriander powder, and garam masala. Mix well.
Add the cooked masala to the potatoes along with lemon juice and coriander leaves. Mix thoroughly.
Fry bhungla (crunchy pipe) on high flame.
Serve the potatoes, topped with lemon juice and chopped onions, alongside the fried pipes.
Aloo Halwa
Most halwas in India are usually made from carrots, flour or semolina. However, the humble potato can also be used to make this sweet treat. The aloo halwa is mostly made in the state of Uttar Pradesh and eaten during fasts.
Ingredients: 3 potatoes (boiled and mashed), 4 tbsp clarified butter, 1 cup sugar, 1 tbsp water, 1/2 tsp cardamom powder, dry fruits (almond, cashew, pista)
How to make:
Heat ghee in a heavy-bottomed or non-stick pan and add the mashed potatoes.
Sauté on medium heat for about 10 minutes, stirring constantly to avoid sticking or burning.
When the mixture turns light golden and aromatic, add sugar and water.
Continue stirring until the halwa leaves the sides of the pan.
Add cardamom powder and chopped dry fruits. Mix well, garnish with more dry fruits, and enjoy it hot.
Also read: How many of these lesser-known local greens have you tried?
The lead image at the top shows the famous Indian dish, Dum Aloo. (Photo courtesy: Canva)
