• Skip to main content
  • Skip to primary sidebar
✮ The Food Dictator ✮

The Hirshon Bangladeshi Aloo Bhorta – আলু ভর্

June 7, 2021 by The Generalissimo 2 Comments

369
SHARES
FacebookTwitterPinterestRedditWhatsappYummly
Light Dark Dark Light
()
The Hirshon Bangladeshi Aloo Bhorta - আলু ভর্
Aloo Bhorta Image Used Under Creative Commons License From youtube.com

My Citizens! It has been a very stressful few days here at TFD’s secret lair, as I had to take My beloved Basset Hound – the mighty Fenris – to the emergency vet over the weekend. He’s almost 12 years old now and since he is not just My pet but also My therapy dog, it’s taken an especially grievous toll on every aspect of TFD’s mental equilibrium.

He is recuperating at home now, and I remain hopeful he will bounce back – but until then, I am gravitating towards comfort food as today’s post. In this case, as both the Sultan of Spice and the Rajah of Recipes, I shall be making a respectful nod to both of My titles in this posting for the ultimate in spicy mashed potatoes – the beloved Bangladeshi recipe for Aloo Bhorta, made in My inimitable signature style and blessed solely by My unmatched palate!

As noted in this excerpted article I found on livemint.com:

It’s pronounced bhawrta and not bharta, says my friend Nayana Sengupta Afroz, 45, a culinary expert from Dhaka, Bangladesh. I shrug and tell her it’s the same thing—Bengalis pronounce it bhorta, but for the non-Bengali population, it’s bharta. She sticks to her guns: This is not the Indian bharta. It’s the Bangladeshi bhorta, spelt and pronounced the same way whichever part of the world you are in. The argumentative Indian in me retreats quickly at the possessive tone of her voice.

Speak to any Bangladeshi and you will hear the same tone of ownership about this once-humble dish that has come to define Bangladeshi cuisine. Essentially a mash, the bhorta’s evolution from the rural kitchen to a gourmet meal, cutting across all economic strata, is well summed up by its status as the chosen dish for the nationwide Pohela Boishakh (new year) celebrations, alongside panta bhat (fermented rice).

Research indicates that uncultivated foods still constitute nearly 40% of the diet in biodiversity-rich rural Bangladesh. Among the very poor and landless, the dependence is nearly 100%. Not surprisingly then, the bhorta occupies a critical place because it requires minimum fuel, very little oil and no expensive spices. It is, however, intriguing that this poor man’s comfort food has become a nationally acclaimed dish.

This national obsession with the bhorta is a fairly recent sociological phenomenon. Nasrin Imam Hazra, 47, a Bangladeshi teacher married to an Indian, says: “Two cultural strands—Bengali and Islamic—run in parallel to create a composite and unique national identity in post-1971 Bangladesh.”

The push came in the wake of much turbulence. In 1947, East Bengal separated from India and became East Pakistan, bound by a common religion. In 1971, it fought fiercely to break away from West Pakistan on the grounds of conflicting culture and language.

Both these ruptures had a huge impact on the Bangladeshi identity. If the break with West Pakistan led to the rejection of Urdu and a repudiation of biryanis, kormas and kebabs, later in the decade, the then president, General Ziaur Rahman, amended the constitution to uphold Bangladeshi nationalism, making it clear that the Bengalis of Bangladesh, a Muslim-majority country, were different from the Bengalis of India, notwithstanding the shared heritage of history, food, music, language and literature.

To replace that which was lost, the Bangladeshi looked deep within: to the regional roots of the simple bhorta. Since then, there has been an ongoing tussle about whether Bangaliyana—Bengalihood—should be defined by culture or politics.

In her cookbook Bosha Bhat To Biryani: The Legacy Of Bangladeshi Cuisine, cultural historian and writer Niaz Zaman says: “The liberation of Bangladesh led to a search for its indigenous cultural roots as well as its indigenous foods. Bhajis (simple sautéed vegetables) and bhortas had always been part of the Bengali diet…not something offered to guests or served at hotels. After liberation, however, Bengali foods were, so to say, rediscovered.”

According to Dhaka-based social anthropologist Anisa Zaman, the bhorta was a staple in large Muslim households, both because of affordability and the easy availability of ingredients and cost. “In the late 1970s, the bhorta made its way out of domestic kitchens and entered the public space,” she says.

In a June 2007 feature titled “Brick Lane Food Revival”, by Guy Dimond, in Time Out London, Ansar Ahmed Ullah, a community worker there, says, “There has been a revival of home-style and proper Bengali and Bangladeshi cooking in small cafés over the past two or three years (earlier synonymous with the curry).”

The trend, he says, started with the young Bangladeshi immigrant’s longing for home-style food. Afroz agrees: “The bhorta gained popularity worldwide through Bangladeshi students. It was an easy-to-make, economical meal, and the Bangladeshi restaurants picked it up.”

The bhorta was, and continues to be, eaten in both Hindu and Muslim families. The former, who call it bata or bhatey, use onions, green chillies and mustard oil or, sometimes, coconut and mustard or poppy-seed paste, while Muslims add garlic. In the pre-Independence days, “economic conditions didn’t permit lavish menus, and a little bhorta was sufficient for an entire family’s requirements, with rice”, says Anisa.

According to socio-cultural anthropologist Arjun Appadurai, food can function as an equalizer or create distance and segmentation. In Bangladesh, a country marked by a huge chasm between the rich and the poor, the once austere mishmash has become the game-changer, marking the return of the privileged to the food of their forefathers. So the gradual incorporation of bhorta as a celebratory food at home and abroad is an unusual tale of how sharing common food as a ritual can become a marker of cultural and national identity.

There are literally hundreds of different types of bhorta, but today I will focus on one of the simplest and most beloved – aloo bhorta, made from spiced mashed potatoes, which are typically formed into balls as a decorative way of serving the dish. Spicy mashed potatoes shaped into balls are a great way to add some fun into your meal for children, whilst the adults will become enamored with its uniquely-melded spicy flavors! My aloo bhorta uses the Bengali ‘panch phoran’ spice blend – it literally means ‘5 spices’ and the ingredients and their amounts diverge widely depending on the dish, the locale and the individual chef’s personal palate.

I created a very specific panch phoran blend for this recipe, and the proportions and spices are perfectly-suited for the dish! I call for cumin, fenugreek, radhuni (a type of seed used in India that tastes very much like celery seed), kalonji seed (aka nigella seeds in English) and fennel seeds. You can purchase the unusual spices at the noted links – I have every confidence you will come to love this TFD-original spice blend for potatoes as much as I do!

The other critical flavor component will not surprise anyone familiar with Bangladeshi cuisine – mustard oil is a predominant ingredient, but it is imperative you use culinary-grade mustard oil, as mustard seed oils for aromatherapy and massage have a potentially toxic ingredient in them that is not present in the culinary-grade product. This is a potent oil that will clear your sinuses just like wasabi or horseradish, Citizens – you can find my only preferred brand here.

I also call for a goodly pinch of asafœtida, the garlic-tasting and potently-scented powder made from the gum of a fennel-like plant in India – you can buy top-quality asafœtida from here. Please use it sparingly and grind only as needed, as it is incredibly potent! Buy it whole as it is frequently cut in the powder form with cornstarch and it is FAR better and more flavorful when ground directly from the pieces of dried resin whenever you require its olfactory and palatal punch in a recipe! Ghee is easily made at home by simply melting butter and skimming off the clear yellow liquid, leaving the milk solids behind – but you can also buy it pre-made here.

Citizens, this is an easy and delicious comfort food that is keeping my mind and palate occupied during these difficult times – I hope you come to enjoy it as much as I do. You may wish to conclude your meal that includes this spicy side with a Bangladeshi dessert – this is one of my favorites. If you are amongst those who pray, please remember Fenris in yours this evening…I would be very grateful for TFD Nation to offer them up on his behalf…

Battle on – the Generalissimo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Bangladeshi Aloo Bhorta - আলু ভর্

The Hirshon Bangladeshi Aloo Bhorta – আলু ভর্


  • Author: The Generalissimo
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 3 medium Russet potatoes (boiled & grated)
  • 4 cloves garlic
  • 5 dry red chilies de arbol (de-stem and remove the seeds)
  • 1/2 cup finely-chopped onion
  • 1 small onion, sliced (for frying)
  • ***
  • 1 Tbsp. Hirshon panch phoran for aloo, made from:
  • 1/4 tsp. dry-toasted, freshly-ground fenugreek (aka methi) seed (मेथी दाना)
  • 1/2 tsp. dry-toasted, freshly-ground nigella (aka kalonji) seed (मंग्रैल / कलौंजी)
  • 1 tsp. dry-toasted, freshly-ground cumin seed (जीरा)
  • 1/2 tsp. dry-toasted, freshly-ground radhuni seed (রাধুনি) or celery seed
  • 1/4 tsp. dry-toasted, freshly-ground fennel seed (सौंफ़)
  • ***
  • 1 large pinch asafœtida (হিং)
  • 1/2 Tbsp. turmeric (হলুদ)
  • 2 Tbsp. culinary-grade mustard oil
  • Salt
  • 1/2 cup chopped cilantro leaves
  • 2 Tbsp. ghee + more for garnish

Instructions

  1. Boil potatoes and grate.
  2. Heat mustard oil in a small pan till it starts to smoke. When the smell of oil reduces, add chopped garlic and dry red chilies. Fry for few minutes, then cool and grind to a smooth paste.
  3. In the same pan fry 1 small onion sliced with 2 Tbsp. ghee, till soft and light brown.
  4. Take a large bowl and add grated potatoes, garlic and red chili paste, fried onion, 1/2 cup finely chopped raw onion, panch phoran for aloo, turmeric, cilantro, asafœtida and salt.
  5. Mix well until fully-combined. Taste and adjust salt.
  6. Form into balls. Serve warm with ghee on top.

Did you make this recipe?

Tag @thefooddictator on Pinterest, Instagram or Facebook and hashtag it #TFD

How useful was this post, Citizen?

Click to rate My Recipe, Citizen - 5 hearts are ALWAYS appreciated!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media, Citizen!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Related posts:

Eastern Orthodox Prosphora Bread - πρόσφορον
The Hirshon French Toulouse Sausage - Saucisse de Toulouse
The Hirshon Bavarian Roast Suckling Pig - Bayrisches Bratensäuglingshwein
José Andrés Snapper Ceviche "Veracruz"
The Hirshon Jewish Tunisian Spicy Greens With Beans And Meat - بكيلا or Pkaïla
The Commander Hotel's Peach Brandy Pound Cake
The Hirshon Algerian Carottes En Sauce Au Vinaigre - زرودية مشرملة
The Hirshon Connecticut-Style Lobster Roll

Filed Under: Recipes Tagged With: Vegetables

About The Generalissimo

The myth of the Generalissimo is far more interesting than the reality.

Previous Post: « The Hirshon Detroit ‘Zip Sauce’ for Steak
Next Post: The Hirshon Sacramento Chinese Brandy Fried Chicken »

Reader Interactions

Comments

  1. nofixedstars

    June 8, 2021 at 6:17 AM

    i cannot wait to make this dish—as i’m mad about the cuisine of the indian subcontinent, i have all the spices handy, except the radhuni, for which i will substitute celery seed if that meets with the approval of the mighty suzerain of spice…

    much love and good wishes to fenris for a speedy recuperation.

    Reply
    • The Generalissimo

      June 8, 2021 at 7:51 AM

      By all means, make the substitution! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

➤ Citizens – Please Support TFD Nation!

Donate to Help TFD!

⇔ Search, And Ye Shall Assuredly Find!

✮ Citizens ✮

TFD currently has a total of 1,365 posts and 1,162,744 words written since December of 2014! Add your voice to My 50,000+ dedicated readers, comment on My recipes and thus become an active member of TFD Nation! Looking for a particular recipe? Search for it in the box above or via the category tags below - there are THOUSANDS of the finest in world and historic recipes here!

❧ TREMBLE Before Our Categoric Zeal!

Appetizers (146)Beef (143)Beverages (24)Bread (112)Cheese (64)Chicken (132)Chinese (122)Chocolate (16)Condiments (262)Dessert (166)Drinks (23)Duck (20)Egg (47)Fish (56)French (56)Game (30)Georgian (34)Indian (60)Italian (58)Jewish (84)Lamb (73)Manifestos (1)Pasta (90)Pork (148)Salad (40)Sandwich (42)Seafood (84)Shrimp (53)Soup (110)Spices (12)Tofu (7)Turkey (15)Veal (18)Vegetables (108)

✺ Click to Follow Us Across Social Media!

Facebook   

    instagram

☥ TFD SPEAKS!!!

https://www.thefooddictator.com/wp-content/uploads/2019/02/TFD-Avatar-Cold-Open-FINAL.mp4

 Enjoy TFD’s Mellifluous Podcasts, Citizen!

Listen on Apple Podcasts

© 2023 · The Food Dictator is abjectly served by WORDPRESS

✮ The Food Dictator ✮
Manage Cookie Consent
Citizens!

Be advised that as an enlightened Dictatorship here at TFD, we are indeed on the side of right when it comes to protecting the privacy of TFD Nation!

We do use technologies such as cookies to store and/or access device information, solely to improve your browsing experience and to show personalized ads.

Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions - trust us, we really ARE on your side!

YOUR LOYALTY IS NOTED! 🎖️
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}
369
SHARES
FacebookTwitterPinterestRedditMailYummly