Aloo Chokha: The Bihari Mash That Needs Just a Drizzle of Mustard Oil

Aloo chokha proves that a handful of ingredients can make something unforgettable. Boiled potatoes are mashed with onion, green chilli and coriander and finished with raw mustard oil, which gives the dish its signature sharp, warm kick. It is the classic partner to litti, but just as good with dal-chawal or parathas.

Yellow mustard oil is a lovely choice here: it is golden and comparatively milder than black mustard oil, so the flavour is present without overpowering the potatoes.

Ingredients

• 4 medium potatoes, boiled
• 1 small onion, very finely chopped
• 2 green chillies, finely chopped
• 2 tbsp chopped fresh coriander
• 1 tsp grated ginger (optional)
• Salt to taste
• 1½–2 tbsp VedSaras Wood Press Yellow Mustard Oil
• Optional: 1 dried red chilli, roasted over a flame and crushed; a squeeze of lemon

Method

1. Peel the boiled potatoes while still warm and mash them roughly with a fork or your hand — a few small lumps are welcome.
2. Add the onion, green chillies, coriander, ginger and salt.
3. Drizzle in the mustard oil and mix well. Taste and adjust the oil and salt — the mustard flavour should come through clearly.
4. For a smoky touch, crumble in the roasted red chilli. Add a squeeze of lemon if you like.
5. Serve at room temperature with litti, rotis, parathas or dal-chawal.

Make it your own

• Baingan chokha: roast a large brinjal over an open flame until charred and soft, peel and mash with the same seasonings.
• Tamatar chokha: roast tomatoes and garlic, peel, mash and finish with mustard oil.

Made with

VedSaras™ Wood Press Yellow Mustard Oil

Golden and comparatively milder, with the familiar mustard aroma — slow-pressed in a wooden ghani. Available in 1000 ml and 500 ml.

View the oil