Name: Assamese Aloo Pitika
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Boiled Potato, large, peeled while still warm; ½ Onion, very finely chopped (used raw); 1 Green Chili Pepper, very finely chopped; 1½ tbsp Coriander Leaves, finely chopped; 1 tbsp Mustard Oil, raw and pungent, the soul of the dish; ½ tsp Salt

15 mintotal

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Ingredients

2Boiled Potatolarge, peeled while still warm
½Onionvery finely chopped (used raw)
1Green Chili Peppervery finely chopped
1½ tbspCoriander Leavesfinely chopped
1 tbspMustard Oilraw and pungent, the soul of the dish
½ tspSalt

Quantities are for 2 servings.

Fifteen minutes if the potatoes are already boiled. Mash them while still warm — cold potato will not take up the mustard oil.

Method

Place the warm, peeled boiled potatoes in a large mixing bowl.
Using your hands or a potato masher, mash the potatoes thoroughly until no large lumps remain.
Add the finely chopped raw onions, green chillies, and fresh coriander to the mashed potatoes.
Pour the raw, pungent mustard oil directly over the mixture. Add salt to taste.
Use your hands to mix everything vigorously, ensuring the mustard oil and onion juices are fully absorbed into the potatoes.
Shape the mash into small round balls or serve it smoothly spread in a bowl.

How to tell it's done

A smooth, buttery potato mash punctuated by the sharp crunch of raw onions and the intense zing of mustard oil.

Getting it right

Tip

The entire identity of Aloo Pitika relies on the sharp, sinus-clearing hit of raw mustard oil. Do not heat the oil, and do not substitute it with any refined oil.

What to serve it with

A classic Assamese comfort dish. Serve it with dal and hot rice.

Common mistakes

The pitika is heavy and gluey.: Mash by hand and stop as soon as the lumps are gone. Potato worked past that point turns elastic, and pitika should be light enough to shape into a loose ball.

Substitutions

Sesame oil can replace the mustard oil, though pitika without the mustard sharpness is a different dish.
A little boiled and mashed brinjal alongside the potato makes the Assamese begun pitika instead.

Storing and reheating

Keeps a day in the fridge and is eaten cold, so it suits making ahead. The raw mustard oil dulls overnight; a fresh drizzle before serving brings it back.

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