Aloo Bhorta (Bangladesh Mashed Potatoes)

If you're looking for the essence of a Bangladeshi family meal, look no further than Bhortas. These rustic purées, lovingly prepared by hand, are a staple at every meal. Completely gluten-free, Bhortas transform humble ingredients like potato, eggplant , lentils , or fish into a flavorful purée. The secret to their unique character lies in the use of raw mustard oil, which imparts a spicy, woody note. Easy to make and incredibly healthy, Bhortas are the perfect way to add variety to your gluten-free menus while discovering an age-old culinary tradition.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Ingredients

500g of potatoes ( firm-fleshed type)
2 dried red chilies (or chili powder)
1 very finely chopped red onion.
2 tablespoons of mustard oil. (If unavailable, use oil and mustard.)
A handful of chopped fresh coriander.
Salt

Preparation

1
Boil the potatoes in their skins in salted water until very tender. Drain them, let them cool slightly, then peel them.
2
Meanwhile, toast the dried chilies in a dry pan (without oil) until they turn dark and crispy. Roughly crush them with a pinch of salt. Alternatively, you can add chili powder directly.
3
In a large bowl, combine the crushed chilies, sliced onion, and mustard oil. Roughly crush everything with the back of a spoon (or your fingers).
4
Add the potatoes and mash them by hand or with a fork. The idea is to keep a slightly uneven texture, not a smooth restaurant-style mashed potato.
5
Stir in the fresh coriander, adjust the salt, and add a final drizzle of mustard oil if you like the flavor (and if you have some). You can serve it as balls or in a dish.

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