Step-by-Step: Authentic Aloo Pitika & Its Delicious Variations

Learn how to make authentic Assamese Aloo Pitika — a simple mashed potato dish with mustard oil — including step-by-step recipe and flavorful regional variations.

In Assamese homes, Aloo Pitika isn’t just food — it’s comfort on a plate. Simple, soulful, and made with the warmth of mustard oil, this traditional mashed potato dish has been a staple of Assamese meals for generations. From daily lunch to festive feasts and even wedding platters, Aloo Pitika adds a touch of home to every meal.

In this post, let’s dive into the authentic way of making Aloo Pitika, along with regional twists and modern variations you can try!

What is Aloo Pitika?

Aloo Pitika is a traditional Assamese mashed potato side dish.

Unlike rich buttery mashed potatoes, Aloo Pitika uses:

✔ Mustard oil for earthy pungency

✔ Green chilies for heat

✔ Onion and coriander leaves for crunch and freshness

✔ Sometimes roasted garlic, ghost chilli oil or dried fish for extra flavour

It’s rustic, quick, and full of authentic Assamese essence.

Ingredients (Traditional Recipe)

Potatoes (medium-sized) : 3–4
Mustard oil : 1–2 tbsp
Onion (finely chopped) :1 small
Green chilies : 1–2 (as per taste)
Salt To taste
Fresh coriander leaves : 1 tbsp (chopped)
Optional: roasted garlic 2-3 cloves, lemon juice few drops

Step-by-Step: Authentic Aloo Pitika

Step 1:

Boil the Potatoes
Wash and boil the potatoes until soft.
Peel them while they’re still warm (easier to mash).

Step 2:

Prep the Fresh Ingredients
Finely chop onion, green chilies, and coriander leaves.
Crush roasted garlic if using.

Step 3:

Mash & Mix

In a bowl: Mash the potatoes (smooth or chunky — your choice).
Add salt, chopped onion, chilies, coriander.
Pour in mustard oil.
Mix everything gently with your hands or a spoon.

Step 4:

Serve

Shape it into a small ball or press into a flat disc shape.

Serve warm with steamed rice, dal, or fish curry.

Popular Variations of Aloo Pitika

Garlic Aloo Pitika : Additional ingredients - Roasted or fried garlic : Taste - Smoky, robust flavour
Hukan Maas Aloo Pitika : Additional ingredients - Dry fish (Hukoti / smoked fish) : Taste - Savoury, rustic, very Assamese!
Tomato Aloo Pitika : Additional ingredients -Roasted tomato pulp : Taste - Tangy, soft, slightly sweet.
Egg Aloo Pitika : Additional ingredients -Boiled egg mashed with potatoes : Taste -Rich, protein-packed
Bengena Aloo Pitika : Additional ingredients - Roasted brinjal (like bharta) : Taste - Smoky and creamy.
Mustard Seed Aloo Pitika : Additional ingredients - Black and yellow mustard seeds paste : Taste -Sharp, aromatic.
Lemon Aloo Pitika : Additional ingredients -Lemon juice + coriander : Taste - Fresh, light, summery.

When & How is Aloo Pitika Served?

✔ With steamed rice, dal, and masor tenga

✔ In traditional Assamese wedding thalis

✔ As a quick home-style lunch

✔ With roti or paratha in modern kitchens

✔ A comforting meal during rainy days

Pro Tips to Make It Perfect

✔ Use small or medium size local or regular potatoes — they mash beautifully

✔ Mustard oil is key — don’t skip it

✔ Add raw onion only after potatoes cool slightly

✔ For a smoky twist — roast potatoes or garlic over fire/ gas flame

✔ Keep it simple — Aloo Pitika shines in its simplicity

Comments

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