Aloo Chorchori- A quick and easy potato stir fry – A Bengali Specialty
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 .
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 favourite 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.
If you want to try Delicious aloo recipes then do try-
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Bengali Aloo Chorchori
- 3 Potatoes / Aloo boiled
- 2 Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak
- 1/3 tsp Nigella Seeds / Kalonji
- Pinch Asafoetida / Hing powder
- To taste Salt / Namak
- 3 Tbsp Cooking Oil
- 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- peel the boiled potatoes and cube into small pieces.
- heat oil in a pan and add nigella and green chilies and stir.
- when nigella star to crackle add ginger and stir for a minute.
- now add chopped potat and salt and cook for 2-3 minutes on medium heat.
- Add chopped coriander and serve hot with luchi or parathas.
- You can add a pinch of sugar if you wish.
- Traditionally turmeric is not added but you can add a pinch if you want a slight colour in it.
- can use panch phoron for the tempering for a variation in taste.