Aloo Chokha

Wash the potatoes thoroughly and roast them directly over an open flame or in a preheated oven at 200°C for 30–35 minutes, turning occasionally, until the skin is charred and the inside is completely soft.

Allow the roasted potatoes to cool slightly, then peel off the charred skin. The smoky flavour from the skin is key to authentic Aloo Chokha.

Place the peeled potatoes in a large bowl and mash them coarsely — Aloo Chokha should have some texture, not be completely smooth.

Add the finely chopped onion, green chillies, crushed garlic, and grated ginger to the mashed potatoes.

Drizzle the raw mustard oil over the mixture. The pungency of raw mustard oil is essential to the authentic flavour.

Add red chilli powder, salt, and lemon juice. Mix everything together thoroughly with your hands or a fork.

Taste and adjust salt, chilli, and lemon juice as needed.

Garnish with freshly chopped coriander leaves and serve immediately alongside litti, sattu paratha, or steamed rice.