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Aloo Pitika with Bhoot Jolokia Recipe | CraftMyMeals | CraftMyMeals

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Aloo Pitika with Bhoot Jolokia

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Aloo Pitika with Bhoot Jolokia

Popularity

1.5

Taste Score:7/10

A fiery and pungent Assamese mashed potato dish. Boiled potatoes are mashed with sharp mustard oil, raw onions, and the intense heat of Bhoot Jolokia (ghost pepper). A simple yet incredibly flavorful side dish that is a staple in Assamese cuisine.

Prep10m

Cook20m

Servings4

Serving:1 cup

210 cal

Ingredients

For 4 servings

500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet)
1 medium Red Onion (Finely chopped)
3 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
0.5 small Bhoot Jolokia (Handle with gloves, deseeded and minced. Adjust to tolerance.)
2 pcs Green Chili (Finely chopped)
3 tbsp Coriander Leaves (Freshly chopped)
1 tsp Salt (Adjust to taste)

Nutrition per Serving

210

Calories

Protein

27g

Carbs

Instructions

1
Boil the Potatoes
- Wash the potatoes thoroughly under running water to remove any dirt.
- Place the whole, unpeeled potatoes in a large pot and add enough water to cover them by at least an inch.
- Bring the water to a boil over high heat, then reduce to a medium simmer.
- Cook for about 20 minutes, or until the potatoes are fork-tender. Drain the water and let the potatoes cool just enough to handle.
2
Prepare the Aromatics
- While the potatoes are boiling, prepare the other ingredients.
- Finely chop the red onion and green chilies.
- CRITICAL: Wear disposable gloves before handling the Bhoot Jolokia. Carefully slice it open, remove the seeds and membrane for slightly less heat, and mince it very finely. Start with a tiny amount as it is extremely potent.
- Chop the coriander leaves and set aside.
3
Mash and Combine

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30 min

303cal

9gprotein

About This Aloo Pitika with Bhoot Jolokia Recipe

This indian recipe takes 30 minutes to prepare and yields 4 servings. At 209.76 calories per serving with 3.28g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.

11g

Fat

Fiber4g

Sodium593mg

Potassium637mg

Phosphorus86mg

Know more about our calculations

Once the potatoes are cool enough to touch but still warm, peel off the skins. The skins should come off easily.

In a large mixing bowl, mash the warm potatoes using a fork or a potato masher. Aim for a slightly coarse texture, not a completely smooth puree.

Add the finely chopped onion, green chilies, minced Bhoot Jolokia, chopped coriander leaves, pungent mustard oil, and salt to the mashed potatoes.

Using your hands (preferably gloved) or a sturdy spoon, mix everything together thoroughly until well combined. The warmth of the potatoes will help release the flavors of the raw onion and mustard oil.

Serve

Taste the Aloo Pitika and adjust the salt or chili if necessary.
Serve immediately while still warm. It pairs perfectly with steamed rice, dal (lentil soup), and a slice of lemon.

Pro Tips

1Always wear gloves when handling Bhoot Jolokia to prevent severe skin irritation. Avoid touching your eyes or face.
2For the most authentic flavor, use high-quality, pungent (kachi ghani) mustard oil. It's the soul of the dish.
3Mash the potatoes while they are still warm. This allows them to absorb the flavors of the mustard oil and onions more effectively.
4For a smoky flavor (a variation called 'pura aloo pitika'), roast the potatoes directly over an open flame or in hot coals until the skin is charred and the inside is soft.
5If you can't find Bhoot Jolokia, you can use another very hot chili like a habanero, but the unique flavor will be different.

Recipe Variations

Smoky Flavor

Roast the potatoes, onion, and chili over an open flame until charred. Peel and mash for a deep, smoky 'Aloo Pura Pitika'.

With Egg

Add one or two chopped hard-boiled eggs to the mash for extra protein and richness. This is a common variation called 'Aloo Koni Pitika'.

With Fish

Incorporate flaked smoked or fried fish into the potato mash for a non-vegetarian version, popular in Assamese cuisine.

Milder Version

Omit the Bhoot Jolokia entirely and use only green chilies to control the heat level, making it accessible to those with lower spice tolerance.

Health Benefits

✨

Boosts Metabolism

The capsaicin in Bhoot Jolokia and green chilies is known to temporarily boost metabolism and can aid in fat burning.

✨

Rich in Healthy Fats

Cold-pressed mustard oil is a good source of monounsaturated and polyunsaturated fats (MUFAs and PUFAs), as well as omega-3 and omega-6 fatty acids, which are beneficial for heart health.

✨

Anti-Inflammatory Properties

Both capsaicin from the chilies and compounds in mustard oil have demonstrated anti-inflammatory properties, which can help reduce inflammation in the body.

✨

Good Source of Potassium

Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.

Frequently Asked Questions

What is Aloo Pitika?

Aloo Pitika is a traditional and beloved comfort food from the state of Assam in Northeast India. It's a simple mash made with boiled or roasted potatoes, pungent mustard oil, raw onions, chilies, and salt.

How spicy is Bhoot Jolokia?

Bhoot Jolokia, or Ghost Pepper, is one of the hottest chili peppers in the world, with a Scoville rating of over 1 million SHU. It should be used in extremely small quantities and handled with great care.

Can I make this dish less spicy?

Absolutely. To reduce the heat, you can use a minuscule sliver of the Bhoot Jolokia, remove all its seeds and membrane, or omit it completely and just use green chilies to your taste.

Is Aloo Pitika healthy?

Yes, in moderation, it can be part of a healthy diet. Potatoes provide complex carbohydrates and potassium. The raw onion and mustard oil have their own health benefits. However, it is a carb-dense dish, so portion control is key.

How many calories are in one serving of Aloo Pitika?

One serving of Aloo Pitika (approximately 185g) contains around 220-250 calories, primarily from the potatoes and mustard oil.

What is the best way to serve Aloo Pitika?

It is traditionally served as a side dish with plain steamed rice and a simple dal, like Masoor Dal. The combination is a classic Assamese comfort meal.

How long can I store leftovers?

Aloo Pitika is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The raw onion may become more pungent over time.