Sada Alu er Chochori ar Fulko Luchi(white Potato gravy with Puffed up fried Indian bread) is quite an easy trick to hypnotize any bong guy (if you are looking out for options). If there is any competition for eating potatoes I’m sure we, Bengalis will be the winner without any hard fight! It is a well-known fact that we have enormous affection for fish, specially river fish but many few is aware that we share that love with potatoes too. If you ask a bong about favourite veggie the prompt answer will be, Aloo/alu aka potato, resulting tons of dishes with potatoes only. I’ve shared so many potato recipes before that I’m thinking of adding a tab in menu bar of Scratching Canvas called, ‘Potato Lovers Zone’! Bengali No Onion No Garlic Dum Aloo, Potato Curry with Lentils, Kashmiri Dum Olav, Potato Pumpkin Curry are the perfect examples of our potato love. And now the latest addition is Bengali style Hing r Golmorich diye Sada Alu (Aloo) Chorchori aka Potato Curry with Asafetida and Black Pepper! Don’t get faint by looking at the long name; the recipe requires only 20 mins to wrap the dish from scratch, promise!
Hing r Golmorich diye Sada Alu (Aloo) Chorchori aka Potato Curry with Asafetida and Black Pepper is one of the simplest and quickest Bengali recipe I’ve ever come across. It takes exact 20 mins to finish the dish even if you’ve started from the scratch. Actually the only time requires here is to peel and cut the potatoes and cook them. That’s it! Rest is nothing but deliciousness. And you can do it right? Can’t you?
This simple recipe is also extremely versatile too as it comes down with the family tree, from one generation to another. Naturally, like many other Bengali recipes the ingredients and taste vary from family to family. Some people use a mixture of cumin seeds, black peppercorns and coriander seeds; some add fenugreek seeds too with it. On the other hand some prefers to add dry red chilies instead of asafoetida. Many use chopped tomatoes in the curry and some few others add red chili powder into the curry. But I prefer the simplest form of this Alu chochori for quick breakfast or on a work loaded weeknight.
Here is the recipe of heavenly Bengali style Hing r Golmorich diye Sada Alu (Aloo) Chorchori aka Bengali Potato Curry with touch of Asafetida and Black Pepper.
Read the entire recipe and tips carefully before you start cooking.
Do make sure all ingredients are at room temperature (unless mentioned) and weighted or measured correctly in appropriate weighing machine or measuring instruments such as cups or spoons. Remember these are not your regular cups or spoons which you use in your daily life.
Equipment:
Saucepan or Wok with cover
Spatula
Watch my step by step recipe with video on how to make Bengali style Hing r Golmorich diye Sada Alu (Aloo) Chorchori (chachari) aka Bengali Potato Curry.
Add 1 tbsp of ghee in a hot pan/wok and allow ghee to melt completely on medium low flame. When ghee melts add hing or asafoetida and allow to sizzle a bit. Add bay leaves and stir slightly. Add peppercorns and allow to splutter.
Add cubed potatoes in the pan and stir well to coat potatoes with oil. Sprinkle sugar, (if you are using any) and salt on top of potatoes. Stir well to mix nicely. Turn the flame to medium high and allow the potatoes to get colored for 3-5 mins. Once potatoes turn pale golden color, sprinkle crushed black pepper and stir gently without thrashing potatoes. Once everything is mixed nicely, add hot water in the pan carefully. Stir very gently to incorporate everything. Add more water if required. Turn the flame to high and bring the curry to boil. Once water starts boiling cover the pan with lightly fitted lid and keep on simmer for 10-15 mins. After specified time, remove the lid very carefully, it is now hot enough to burn your skin even with the steam. Stir very gently if required. Potatoes should be cooked completely by now; if done, switch off the flame and transfer to the serving bowls.
Alu Chorchori or White Potato Gravy is always served hot or atleast warm. This Bengali curry tastes best with Fulko Luchi (puffed bread) or Paratha. Excess curry can be stored for 4-5 days in air tight container if refrigerated. Just microwave the curry to warm up just before serving. Add just dollop of ghee & ground pepper on top to regain the richness! This way curry will taste as freshly cooked.
Variations:
1. Use a mixture of cumin seeds, black peppercorns, coriander seeds for variation.
2. Use combination of dry red chili and red chili powder instead of black pepper.
3. Use any regular oil or even butter will also work fine though it won’t produce same aroma like clarified butter.
Bengali Sada Alu (Aloo) Chorchori with Hing Golmorich | Bengali Poori Bhaji
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Breakfast, Main
Cuisine: Indian, Bengali
Serves: 6 servings
Ingredients
- Potato: 2 cup, cut into small cubes
- Asafoetida (hing): ¼ tsp
- Peppercorn or whole black pepper (gota golmorich): ½ tsp
- Crushed black pepper (golmorich powder): 1 tsp (See Notes)
- Salt: ½ tsp or to taste
- Sugar: ½ tsp or to taste (optional)
- Clarified butter (Ghee): 1tbsp Or white oil: 2½ tbsp (See Notes)
- Hot water: 1 cup.(See Notes)
Instructions
- Heat 1 tbsp of ghee in a hot pan/wok, add hing or asafoetida, bay leaves and peppercorns to sizzle a bit.
- Add cubed potatoes in the pan and stir well to coat potatoes with oil. Add sugar and salt.
- Sprinkle crushed black pepper and add hot water.
- Once water starts boiling cover the pan and keep on simmer for 10-15 mins or until potates are done.
- Serve hot with Luchi or Paratha or Ruti.
- Enjoy!
Notes
1. The amount of ground black pepper is one’s personal choice; if you prefer more/less hotness in your dish, adjust accordingly.
2. Use ghee (clarified butter) and white oil 1:1 ratio to cut down calorie.
3. Always use hot water while making curries unless specified differently. Adding cold/regular water to curry creates sudden temperature drop in the curry which results uneven cooking of veggies and spices.
2. Use ghee (clarified butter) and white oil 1:1 ratio to cut down calorie.
3. Always use hot water while making curries unless specified differently. Adding cold/regular water to curry creates sudden temperature drop in the curry which results uneven cooking of veggies and spices.
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