Alu Pitika
A simple Assamese-style mashed potato side with mustard oil, onion, green chili, and fresh coriander. It is rustic, lightly pungent, and comes together quickly with everyday ingredients.
For 4 servings
- boil · ~20 min
Boil the potatoes until tender.
1.Place the potatoes in a pot and add water.2.Add salt to the boiling water.3.Bring to a boil and cook until the potatoes are fork-tender, about 18 to 20 minutes.4.Drain the potatoes well.TIPDrain well so the pitika stays fluffy and not watery. - prep · ~5 min
Peel and mash the potatoes.
When cool enough to handle, peel the potatoes and mash them while still warm in a wide bowl. Leave a few small lumps for a rustic texture.
- mix · ~3 min
Mix in the onion, chili, and mustard oil.
1.Add the chopped onion to the mashed potatoes.2.Add the chopped green chili and coriander leaves.3.Pour in the mustard oil and lemon juice.4.Mix well with your hand or a spoon until everything is evenly combined.TIPMix while the potatoes are still a little warm so the mustard oil blends in nicely. - serve
Serve the alu pitika.
Divide into 4 small katoris and serve warm or at room temperature with rice and dal or any simple Indian meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the potatoes while still warm so the mustard oil coats them evenly and the pitika stays fluffy.
- 2Drain the boiled potatoes very well before mashing; trapped water will dull the mustard oil flavor.
- 3Chop the onion and green chili very fine so every bite gets heat and crunch without big raw pieces.
- 4Leave a few small potato lumps for the rustic Assamese texture instead of making it completely smooth.
- 5If the mustard oil tastes too sharp, let the mixed pitika rest 5 minutes before serving.
- 6Add lemon juice at the end and taste before adding extra salt, since acidity brightens the seasoning.
- 7This is best eaten fresh, but you can boil the potatoes ahead and mash with the aromatics just before serving.
Adapt it for your goals.
Low-oil
Reduce the mustard oil slightly and add a little more lemon juice if you want a lighter, sharper version.
extra spicyExtra-spicy
Increase the green chilies for a fiercer heat that pairs especially well with plain rice and dal.
no onionNo-onion
Skip the raw onion for a simpler, softer mash that still keeps the mustard oil and chili profile.
smokySmoky
Roast or char the boiled potatoes lightly before mashing for a deeper, earthier flavor.
Why this is on our healthy list.
Potato-Based Energy
Potatoes provide satisfying carbohydrates and potassium, making this simple side filling and comforting.
Fresh Herb and Chili Boost
Coriander leaves, green chili, and lemon juice add freshness and plant compounds without making the dish heavy.
Lightly Prepared Side
With no deep-frying and only a small amount of oil, this mash stays relatively simple and wholesome.
Frequently asked questions
You can boil the potatoes in advance, but mix in the onion, chili, mustard oil, and lemon closer to serving for the freshest taste.
