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Indian

Bihari Aloo Chokha

Aloo chokha mashes roasted potato with mustard oil, raw onion and green chilli, eaten cold.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Bihari Aloo Chokha

10 mintotal

Prep 10 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

Ten minutes once the potatoes are boiled. Mix while they are still warm, as the steps say — that warmth is what softens the raw onion and mustard oil.

Method

  1. Place the warm, peeled boiled potatoes into a large mixing bowl.

  2. Using your hands or a potato masher, crush the potatoes completely. Leave a few tiny lumps for texture if preferred, but it should be mostly smooth.

  3. Add the finely chopped raw onion, green chillies, and fresh coriander to the mashed potatoes.

  4. Pour the raw mustard oil directly over the mixture. Add salt to taste.

  5. Use your hands to mix everything vigorously. The warmth of the potatoes will release the essential oils from the onions and slightly mellow the sharp bite of the mustard oil.

  6. Taste and adjust salt or chillies if required. Shape into a mound and serve immediately.

How to tell it's done

A rustic, buttery-soft potato mash loaded with the sharp crunch of raw onions and the fiery zing of raw mustard oil.

Getting it right

Tip

The defining characteristic of Bihari Chokha is the raw, pungent hit of unheated mustard oil. Substituting this with refined oil completely ruins the authentic taste.

What to serve it with

A natural companion to litti, sattu paratha, or a simple meal of dal and rice.

Common mistakes

The mustard oil tastes raw and catches in the throat.
Mix it into the potatoes while they are still warm and let the chokha sit a few minutes. The warmth takes the harshest edge off. If the oil is very pungent, heat it to smoking and cool it fully first.
It turns to a wet paste.
Mash the potatoes before the onion goes in, and mash rather than beat. Worked too long, and worked with the onion in it, potato goes gluey and the onion gives up its water.

Substitutions

  • Roasting the potatoes over a flame instead of boiling gives the smoky version many families prefer. Mustard oil is hard to replace — its sharpness is the character of chokha, and a neutral oil leaves the dish tasting of little. If you must, warm the neutral oil with a pinch of mustard powder first.

Storing and reheating

Best within a few hours, at room temperature. It keeps a day in the fridge but the raw onion goes strong and the potato firms up; bring it back to room temperature and mix again. It does not freeze.