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The Hirshon Bangladeshi Aloo Bhorta - আলু ভর্

The Hirshon Bangladeshi Aloo Bhorta – আলু ভর্

  • Author: The Generalissimo


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


  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.
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