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Tuesday, October 28, 2014

Aloo, Cholar Torkari


This is a common curry served at road side shacks in and around Kolkata along with Puri and Kachuri. Most of us grew up gobbling this down along with the famous Luchi. I made some of this recently to go with Dahl Puri.


  • 8-10 medium size potatoes, halved and cut into quarters
  • 1/2 cup chick peas soaked overnight and boiled
  • 1 tbsp. paanchphoron (five whole spices mixed together in equal quantities – celery seeds, fennel seeds, cumin, Nigella seeds and fenugreek seeds)
  • 5-6 whole dry red chilies
  • 1 tsp. hing (Asafetida)
  • 1 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. coriander powder
  • 1/2 tsp. sugar
  • 2-3 tbsp. mustard oil
  • Salt to taste
  • 1 and 1/2 cup of water


Heat oil in a pressure cooker. Temper it with whole dry red chilies, hing and five spice mixture. Let them splutter for a while.

Add the quartered potatoes and the boiled chick peas. Fry on low heat for a minute. 

Add turmeric powder, chili powder and coriander powder to it and cook on medium heat for another minute.

Add water, salt and sugar. Give a nice mix and pressure cook it till one whistle comes.

It goes excellent with puri, kachori. I served it with Dahl parantha.

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