Alu Pitika
Boiled potatoes mashed by hand with raw mustard oil, onion, coriander and chilli — the simplest, most common side in an Assamese meal.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 6 g
- carbs
- 20 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 140 kcal
Instructions
- 1
Peel the boiled potatoes while they are still warm. Put them into a mixing bowl.
- 2
Mash them roughly with a fork or your hand. Leave some small chunks for texture.
- 3
Add the finely chopped onion, green chilli, and coriander leaves.
- 4
Pour in the raw mustard oil and add salt.
- 5
Mix everything well with your hand. Make sure the oil coats the mash evenly.
- 6
Serve immediately at room temperature alongside dal (lentil curry) and rice.
Chef's tips
Mash the potatoes while they are warm so they soak up the mustard oil better. Adjust the amount of strong raw oil to your taste.
Ingredient substitutions
- mustard oil → any cold-pressed vegetable oil, though flavour will differ
Storage
Best eaten fresh; keeps in the refrigerator for up to a day.
Reheating
Not typically reheated; serve at room temperature.
Common mistakes to avoid
- •Mashing the potatoes until completely smooth and losing the chunky texture.
Serving suggestions
Cooked Alu Pitika?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Assam
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
