Aloo Pitika Bor
A rustic, comforting Assamese-style mashed potato patty with raw onion, green chili, mustard oil, and fresh coriander. The mix is shaped into small rounds with a dimple in the center, offering a bold, earthy punch of mustard and heat in every bite. It's a simple, no-cook side that comes together in minutes and pairs beautifully with steamed rice and dal.
For 4 servings
- prep · ~2 min
Peel and mash the boiled potatoes.
Take the boiled potatoes, peel off the skin while still warm, and mash them thoroughly in a large bowl until smooth with no lumps.
- mix
Mix in the aromatics and seasoning.
1.Add the finely chopped onion and green chili to the mashed potatoes.2.Pour in the raw mustard oil and sprinkle the salt.3.Add the chopped coriander leaves and mix everything well with your hands until evenly combined.TIPUse your hands to mix — it helps distribute the mustard oil evenly and gives a better texture, just like in Assamese homes. - assemble · ~3 min
Shape the pitika into bors.
Divide the mixture into 8 equal portions. Roll each portion between your palms to form a smooth ball, then gently flatten into a small round patty. Press your thumb lightly in the center to create a small dimple — this is the traditional 'bor' shape.
- serve
Serve at room temperature with steamed rice and dal.
Arrange the bors on a plate and serve immediately, or let them rest for 10 minutes for the flavors to meld. No cooking needed after shaping.
TIPA drizzle of extra mustard oil on top just before serving lifts the pungent aroma beautifully.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy or all-purpose potatoes for a creamy mash that holds shape without extra binding.
- 2Mash the potatoes while they are still warm for a smoother, lump-free texture.
- 3Do not rinse the chopped onion — its natural moisture helps bind the patties without extra water.
- 4Raw mustard oil is essential; if too pungent, warm it slightly without smoking to mellow the heat.
- 5Press the dimple deep enough to create a reservoir for extra mustard oil or chutney at serving.
- 6Chill the shaped bors for 10 minutes before serving to firm them up and let flavors meld.
- 7For a crisp exterior, pan-fry the bors in a little mustard oil on medium heat until golden on both sides.
Adapt it for your goals.
No-mustard-oil mild version
Replace raw mustard oil with an equal amount of ghee or neutral oil and add a pinch of cumin powder for a gentler, kid-friendly patty that still tastes of Assam but without the pungent kick.
protein boostedProtein-boosted
Fold in ½ cup of crumbled paneer or mashed tofu to the potato mix for extra protein and a softer, creamier texture ideal for a post-workout snack.
herbaceous twistHerbaceous twist
Swap half the coriander for chopped mint and add a pinch of chaat masala for a fresh, tangy variation that pairs well with yogurt dip.
vegan with seedsVegan with seeds
Add 2 tablespoons of toasted sesame seeds or flaxseed meal to the mix for extra omega-3s and a nutty crunch — keep the mustard oil for authentic bite.
Why this is on our healthy list.
Good Source of Resistant Starch
Potatoes that are boiled and then cooled (as in this no-cook patty) develop resistant starch, which feeds beneficial gut bacteria and may improve blood sugar response.
Rich in Vitamin C from Green Chili
Green chilies provide a concentrated dose of vitamin C and capsaicin, which can support immune function and give a mild metabolism boost.
Healthy Fats from Mustard Oil
Raw mustard oil contains monounsaturated and polyunsaturated fats along with anti-inflammatory omega-3 alpha-linolenic acid, beneficial for heart health when used in moderation.
Antioxidants from Coriander
Fresh coriander leaves are rich in quercetin, vitamin A, and flavonoids that help combat oxidative stress and may aid digestion.
Frequently asked questions
Yes, leftover potatoes work well, but ensure they are fully cooled and not watery. Reheat them slightly in a microwave for about 15 seconds to make mashing easier and improve cohesion.
