Traditional Assamese Alu Pitika Recipe

Ingredients

3 medium-sized Potatoes
1 large Onion, finely chopped
2 Green Chilies, finely chopped
1 tsp Mustard Oil
1/2 tsp Salt, or to taste
2 Garlic Cloves, crushed
A handful of fresh Coriander Leaves, chopped

Steps and instructions

Wash the potatoes thoroughly and put them in a pot filled with water. Boil the potatoes until they become soft and fully cooked.
Once the potatoes are cooked, drain the water and let them cool down. After they've cooled, peel the skin off the potatoes.
Mash the potatoes in a bowl using a potato masher or a fork until there are no lumps. You can also leave some small pieces for added texture.
Add the finely chopped onions, green chilies, and crushed garlic to the mashed potatoes.
Pour in the mustard oil and add salt according to taste. Mix all the ingredients well.
Garnish with the chopped coriander leaves before serving.
Alu Pitika is traditionally served with steamed rice and dal, but it can also go well with roti or paratha.

Tools for making

Potato Masher - Used to mash the boiled potatoes into a smooth consistency.
Knife - Needed to finely chop the onions and green chilies.
Cutting Board - Provides a stable surface for chopping vegetables.
Pot - Used to boil the potatoes.
Bowl - Used to mash the potatoes and mix the ingredients.
Fork - Can be used as an alternative to a potato masher to mash the potatoes.
Spatula - Used for mixing and stirring the ingredients.

Recipe variations

Adding chopped green bell peppers for a crunchy texture.
Mixing in boiled peas for added sweetness and color.
Including grated carrots for a touch of sweetness and added nutrients.
Adding roasted cumin powder or chaat masala for an extra burst of flavor.
For a spicier version, adding red chili powder or finely chopped green chilies.
Replacing mustard oil with ghee or vegetable oil for a milder taste.
Experimenting with different herbs like mint or cilantro instead of coriander.
For a vegan option, using olive oil instead of mustard oil and omitting the garlic.
Using sweet potatoes instead of regular potatoes for a slightly sweeter taste.
Adding roasted peanuts or cashews for a crunchy and nutty twist.

Recipe overview

Alu Pitika is a traditional Assamese dish, beloved for its simplicity and comfort food vibes. Combining the heartiness of boiled and mashed potatoes with the sharpness of raw onions and chilies, this dish is a celebration of contrasting flavors. A drizzle of mustard oil brings everything together, adding a unique aroma and taste that's truly irresistible. In this recipe, we'll guide you step-by-step in creating your own Alu Pitika at home. It's an easy dish that requires a few common ingredients, and yet, the end result is something that will take your regular meals to a new level. Whether you're serving it with hot steamed rice and dal, or eating it as an accompaniment to roti or paratha, Alu Pitika is sure to become a staple in your kitchen. So, let's get started!

Common questions

How long does it take to boil the potatoes? Boiling the potatoes usually takes around 15-20 minutes, depending on the size of the potatoes.
Can I use any type of potato for this recipe? Yes, you can use any type of potato. However, it is recommended to use medium-sized potatoes with a firm texture for the best results.
Can I substitute mustard oil with another type of oil? While mustard oil adds a unique flavor to Alu Pitika, you can substitute it with any other cooking oil of your choice if you prefer.
Is it necessary to peel the potatoes? Yes, peeling the potatoes is necessary to achieve a smooth texture in the mashed potatoes. However, if you prefer a rustic texture, you can leave some of the skin on.
Can I adjust the spiciness of Alu Pitika? Yes, you can adjust the spiciness by adding more or fewer green chilies according to your preference. You can also remove the seeds from the chilies for a milder flavor.
Can I add other ingredients to enhance the flavor? Absolutely! Alu Pitika is a versatile dish, and you can add ingredients like roasted cumin powder, grated ginger, or finely chopped cilantro stems for additional flavor.
How should I store the leftovers? Any leftover Alu Pitika can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it before serving.

Serving dishes and utensils

Potato Masher - A tool used to mash the cooked potatoes into a smooth consistency.
Knife - A sharp knife for chopping the onions, green chilies, and coriander leaves.
Cutting Board - A surface for chopping and preparing the ingredients.
Bowl - A large bowl to mix the mashed potatoes and other ingredients.
Spoon - A spoon for mixing and combining the ingredients.
Pot - A pot for boiling the potatoes.

Origin stories

Hailing from the scenic northeastern state of Assam in India, Alu Pitika stands as a testament to the state's love for simple and rustic flavors. This humble mashed potato dish, often considered the heart and soul of Assamese cuisine, showcases the region's agricultural richness. Traditionally, it's cooked over firewood, infusing the potatoes with a distinctive smoky flavor that is characteristic of rural Assamese cooking. Whether it's a festive Bihu feast or a regular meal, an Assamese platter is incomplete without Alu Pitika. Its popularity has transcended state borders, making it a beloved comfort food across the country. The name 'Alu Pitika' literally translates to 'smashed potato', reflecting the culinary simplicity embraced by the people of Assam.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.