Bengali Aloo Chorchori Recipe

A quick and easy potato stir fry – A Bengali Speciality

Aloo chorchori is a simple, quick and yet delicious Potato stir fry .It is a popular stir fry from Bengal which is a classic combo with Luchi, but goes well with poori, paratha or roti. You can also make it as a travel food and fasting food .

Potato is a most loved vegetable around the globe and we Indians also love making so many different types of dry and wet curries, desserts,snacks and starters with potatoes .  Achari aloo  , Kashmiri Dum Aloo are my favorite potato sabzis which I always makes on special occasions.  Saag Aloo is  also a quick and easy recipe like Aloo chorchori and is mild in taste, Cabbage Aloo sabzi,  Pudina Aloo are regular in my kitchen.

I have learned few Bengali recipes from a Bengali friend of mine and cook them often. I love the balance of taste in Bengali cuisine,they have all the flavors- sweet, bitter, sour and spicy in their food . The first recipe which I learned from her was Bengali cabbage and potato curry ,which is quite different then the way I normally cooks cabbage and every one at home loves it very much.The very traditional and popular – Mango Kasundi which is quite pungent, sour and tangy in taste is my favorite dip to serve along any type of snacks. Though Kasundi is an acquired taste due to its pungency but this sweet, tangy and little spicy Kancha Aamer Chutney is so versatile that it can be served with most of the recipes as a dip or side dish.

Bengali Aloo Churchuri A quick and easy recipe of dry aloo sabzi- A Bengali Speciality

• CourseDry curry, Tiffin recipes, Travel Food
• CuisineBengali Cuisine

Servings Prep Time

3person 5minutes

Cook Time

5minutes

Servings Prep Time 3person 5minutes

Cook Time 5minutes

Ingredients

• 3 Potatoes / Alooboiled
• 2 Green chilies/hari mirchchopped
• 1tsp Ginger / Adrak
• 1/3tsp Nigella Seeds / Kalonji
• Pinch Asafoetida / Hing powder
• Salt to taste
• 3Tbsp Cooking Oil
• 1tbsp Fresh Coriander / Cilantro / Hara Dhaniyachopped

Instructions

1. peel the boiled potatoes and cube into small pieces.
2. heat oil in a pan and add nigella and green chilies and stir.
3. when nigella star to crackle add ginger and stir for a minute.
4. now add chopped potat and salt and cook for 2-3 minutes on medium heat.
5. Add chopped coriander and serve hot with luchi or parathas.

Recipe Notes

Note-

1. You can add a pinch of sugar if you wish.
2. Traditionally turmeric is not added but you can add a pinch if you want a slight color in it.
3. can use panch phoron for the tempering for a variation in taste.

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