Bengali Alu seddho recipe
Today I will share a very simple Bengali comfort food ALOO SEDDHO/ MASHED POTATO RECIPE. I don’t think it can be replaced by any other, because of its simplicity, availability, and mostly, its super taste which can go well with hot piping rice and musurir dal. Even if dal is also not available in your pantry, then also it can go well with hot starchy rice with a dollop of ghee and salt.
You can make it with or without onion, but the extra flavor you will get if you add Panch phoron (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni) for tempering.
Equipment required
- Mixing bowl
- Small pan/ Tadka pan
- Spatula
- Potato masher
Ingredients for ALOO SEDDHO/ MASHED POTATO RECIPE
- Small size Potatoes-10(350 g)
- Onion-1
- Green chilies-3-4
- Panchphoron-1/2 tbsp
- Mustard oil-1.5 tbsp(you can use other oil also, but sure mustard oil will boost the flavor of alu seddho)
- Coriander leaves-very a small amount
- Red chilies-2-3
- Salt to taste
HOW TO MAKE ALOO SEDDHO/ MASHED POTATO RECIPE
Wash and boil the potatoes with the skin
Peel them nicely
Then mash them nicely with the help of a potato masher
Heat oil in a kadai or tadka pan
Add red chili and panchphoron for tempering
As they splutter and sizzle add the chopped onions and fry till the color changes to light brown
When the onions are fried well, then take the Kadai and pour the whole onions and oil into the bowl of mashed potato
Now add salt, chopped green chilies, chopped onion, and coriander leaves.
Mix them well with the help of your palms.
If you want you can add some raw mustard oil to it.
Divide 4-5 equal parts, and make a ball shape.
Transfer them to a serving plate and serve with hot piping rice and dal.
ALOO SEDDHO/ MASHED POTATO RECIPE
Equipment
- mixing bowl
- A kadai or a fry pan
- Spatula
- Potatomasher
Ingredients
- potato
- onion
- green chili
- red chili
- Mustard oil
- Panchforon
- coriander leaves
- salt
Instructions
- Wash and boil the potatoes with skin
- Peel them nicely
- Then mash them nicely with the help of a potato masher
- Heat oil in a kadai or tadka pan
- Add red chili and panchphoron for tempering
- As they splutter and sizzle add the chopped onions and fry till color changes to light brown
- When the onions are fried well, thentake the kadai and pour the whole onions and oil into the bowl of mashedpotato.
- Now add salt, chopped green chillies,chopped onion and coriander leaves.
- Mix them well with the help of your palms.
- If you want you can add some raw mustard oil in it.
- Divide 4-5 equal parts, and make ball shape.
- Transfer them to serving plate andserve with hot piping rice and dal.