When preparing traditional potato mash (Aloo Bharta) or Chokha, people often boil potatoes in a multi-cooker, which deprives the dish of its authentic rustic and smoky flavor. If you enjoy eggplant bharta and want to try something new, instead of boiling the potatoes, it is best to roast them directly on a gas burner to make a delicious potato bharta.
Roasting potatoes over an open flame gives them a special softness and smoky aroma that multiplies the taste of the dish. When fried garlic, dried red peppers, and raw mustard oil are added to these roasted potatoes, the aroma alone stimulates the appetite. Below is the simplest and most delicious instruction for preparing this dish.
For preparation, you will need: 4 large potatoes (with skin), 6-7 cloves of garlic (with skin or peeled for roasting on a grate), 3-4 whole dried red or green peppers, 1 large onion (finely chopped), 2 tablespoons of pure raw mustard oil, 1/2 teaspoon of roasted cumin, 1/2 lemon or 1/2 teaspoon of amchur powder, salt and black pepper to taste, and a large amount of finely chopped fresh coriander.
Wash and dry the potatoes thoroughly. Make 2-3 small holes in each potato with a knife and lightly brush them with oil. Then, roast the potatoes on a low heat on a grate, turning them until the outer skin turns black and a knife can easily pass through. Slow roasting ensures the potato is cooked through inside and imparts a wonderful smoky flavor.
On the same grate, lightly roast the garlic cloves and dried red peppers for about one minute. After the roasted potatoes cool down, peel off the black skin (a slightly dark hue is desirable as it enhances the flavor). Place the roasted potatoes, roasted garlic, and peppers in a large bowl and mash thoroughly with a masher or by hand.
Next, add the finely chopped onion, roasted cumin, regular salt, black pepper, amchur or lemon juice, and a large amount of fresh coriander to this mixture. Finally, add 2 tablespoons of raw mustard oil. Mix all ingredients thoroughly by hand.
The finished, incredibly tasty, smoky, and spicy potato bharta is ready! It can be enjoyed hot with paratha, dal-chawal, or bati.
