Aloo Pitika
mashed potato sharpened with raw mustard oil and onion, the plate-partner to every assamese meal
Allergens in Aloo Pitika: mustard.
Ingredients
Quantities for 4.
- 600g, whole and unpeeled Potato
- 2 tbsp, raw and unheated Mustard Oilunheated is the whole point. The pungency is the seasoning
- 1 small, very finely chopped Onion
- 2, finely chopped Green Chilli
- 3 tbsp, chopped Coriander Leavesoptional
- 1/2, juiced Lemonoptional
- to taste Salt
- 1.5 litres for boiling Water
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the potatoes whole and in their skins. Peeled and cubed, they take on water and the pitika goes wet and gluey.
- Chop the onion as fine as you can and, if raw onion bothers you, soak it in cold water 5 minutes and squeeze it dry before it goes in.
- Have the mustard oil at room temperature. It never sees heat in this dish.
Method
- Boil the whole potatoes in well-salted water 20 minutes, until a knife slides to the centre with no push.Start them in cold water so they cook evenly rather than splitting at the edges.
- Drain and peel them while still hot. The skins slip off between your fingers.
- Mash with your hand or a fork while warm, leaving a little texture. Do not use a blender.A blender works the starch and turns the mash to glue within seconds.
- Pour the raw mustard oil straight over the warm mash and work it in until the mash looks glossy and smells sharp.
- Fold in the onion, green chilli, coriander and salt.
- Add the lemon juice, taste, and correct the salt. It needs more than you think against the plain rice it is eaten with.
- Shape into a low mound on the plate and let it stand 5 minutes so the onion softens into the potato.
Storage
Best the day it is made, but keeps 2 days refrigerated. Bring it back to room temperature before serving and refresh it with a teaspoon of raw mustard oil. Do not reheat, it goes pasty.
Nutrition Good estimate
One serving of Aloo Pitika (189 g) is about 188 calories, or 100 calories per 100 g.
Low protein: 4 g a serving, 8% of the calories
| Per serving189 g | Per 100 g | |
|---|---|---|
| Calories | 188 kcal | 100 kcal |
| Protein | 3.6 g | 2 g |
| Carbohydrate | 28.6 g | 15 g |
| of which sugars | 2.2 g | 1 g |
| Fibre | 3.8 g | 2 g |
| Fat | 7.2 g | 4 g |
| of which saturated | 0.9 g | 0 g |
| of which unsaturated | 5.8 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Northeast Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.