In the realm of Assamese cuisine, nothing is quite as beloved as Aloo Pitika. This simple mashed potato dish with hints of mustard oil and the freshness of raw onions and coriander is a staple side dish for many a meal. While Assamese cuisine often poses meat or fish dishes as the heart of a meal, Aloo Pitika is the soulful accompaniment that completes the feast.
There’s very little that potatoes can’t do well. Boiled, roasted, fried or steamed, potatoes are versatile and feature in almost every cuisine around the world. In the space of home cooking in Assam, Aloo Pitika stands out as one of the highlights of potato possibilities with flavours that are simple, wholesome, and deeply satisfying.
This traditional mashed potato dish is a staple in households across the state, where it’s typically served as a side dish alongside rice and various curries or greens. Though it’s not complex to cook, the beauty of Aloo Pitika lies in its minimalist approach, using just a handful of fresh ingredients to create something that people of all ages love.
Where European cuisine leans into cooking potatoes with ample amounts of butter and cream, Aloo Pitika’s core character comes from the inimitable flavours of mustard oil. Potatoes are boiled or occasionally smoked, then they’re mashed into a semi smooth mixture. Into this chopp
Read MoreBoil the potatoes in their skins until completely tender, about 15-20 minutes. Alternatively you can bake them in a 180 C oven for 45-60 minutes until the centre is fork tender. Allow to cool slightly, then peel and place in a large mixing bowl.
Mash the potatoes thoroughly using a potato masher or fork until completely smooth with no lumps remaining. The texture should be light and fluffy.
Add the finely sliced onions to the mashed potatoes. Mix gently to distribute evenly.
Add the finely chopped green chillies and salt to taste. Mix well to combine all ingredients.
Sprinkle in the fresh chopped coriander and give it another gentle mix.
Finally, add the mustard oil and mix thoroughly until the oil is fully incorporated and the mixture has a glossy appearance.
Taste and adjust salt and chillies as needed. Serve immediately at room temperature as a side dish with rice and curry.
For the best texture, ensure potatoes are completely lump-free before adding other ingredients. Some people prefer to leave the mixture slightly more chunky to enjoy a fuller potato flavour.
Raw mustard oil is essential for authentic flavour, other oils can be used but it will divert from the traditional flavours..
Aloo pitika is very simple to make so, ideally make the dish on the same day it will be eaten.
The dish is best served fresh, within 2-3 hours of preparation.
For children or those sensitive to spice, omit the green chillies.
Some families add a squeeze of fresh lime juice for extra tang.
It’s best served fresh, but can be stored in the fridge for up to a day. Bring it to room temperature before serving to unlock the traditional flavours.
The pungent flavour is characteristic of this dish, but you can start with less oil and gradually increase to develop a taste for it.
Traditionally, it’s just potatoes with onions, chillies and coriander, but some variations include finely chopped tomatoes or cucumber.
It’s typically served at room temperature, making it perfect for hot weather.
‘Pitika’ means ‘mashed’ in Assamese, referring to the mashing technique used in preparation which can also be applied to other vegetable pitika.
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