Aloo sheddho is typically paired with rice or 'bhaat'.HighlightsPotato is a super versatile veggiePotato can be used to make range of snacksAloo sh
Take any Bengali curry and you are bound to find a diced potato floating about in your bowl. The Bengali obsession with potatoes does not end here; the Kolkata Biryani is perhaps the only biryani that is celebrated not just for its meat-rice combination but also for the inclusion of potatoes. According to legends, potatoes were not even part of Indian cuisine until it was introduced to us by Portuguese in the 17th century. Soon it became the exotic vegetable that garnered fans across the country. Including potato in anything became a formula to success, and honestly, did we ever grow over our love for potatoes? We certainly think not!
The ubiquitous influence of potatoes in Bengali cuisine has fancied foodies for a very a long time. The sheer versatility of the tuber has made it an intrinsic part of both comfort meals, and decadent fare of Bengal.
(Also Read: Here’s How You Can Make Banarasi Dum Aloo At Home)
‘Aloo Sheddho’ is perhaps one of Bengal’s most beloved comfort food of all times, besides the ever-so-popular ‘khichuri’. It is a desi take on mashed potatoes. Except here the creaminess of mashed potatoes is aptly complimented by the pungent mustard oil, and green chillies. Aloo sheddho is typically paired with rice or ‘bhaat’. This rice is short-grained and has a delectable sticky texture that goes very well with the boiled potatoes and mustard oil.
(Also Read: Move Over Pani Puri. Try This Exciting Aloo Tokri As A Great Snacking Meal)
Aloo Sheddho-Bhaat Recipe:
- 2 medium sized potatoes
- 1 tsp mustard oil
- 1 finely chopped green chilly
- 1-2 tsp onion, finely chopped
- Boil potatoes in any way you want. You can use a pressure cooker, steamer or microwave – some people even boil potatoes and rice together. Make sure your potatoes are really soft; if they aren’t so, boil it again.
- Add a pinch of salt in the container while boiling the potatoes – this helps softening the potatoes.
- Chop a green chilly and onion (optional), while you have kept the potatoes for boiling.
- Once you are done boiling the potatoes, peel it and mash it.
- Add a teaspoon of mustard oil, green chillies and chopped onions. Mix it up well. You can also add more salt if you like.
- Pair it with cooked rice and ghee, and you are good to go!
If you want to add a punch of protein in this carb-fest, you can also add a boiled egg and make this meal even more wholesome.
Pro-Tip: Ditch the spoons. Dig into this yummy combination using your hands. You would not regret this!
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.