Pitika means mash, and Assamese cooks make it from almost anything: potato, brinjal, tomato, dried fish or masoor dal. Aloo pitika is the most common and often the first dish served on a plate of rice, alongside dal and a tenga. It is also a favourite comfort dish on rainy days with khichdi.
The secret is pungent raw mustard oil, which gives the mash a sharp, nose-tickling edge that sets it apart from other potato dishes in India. Finely chopped raw onion and green chilli add crunch and heat, and coriander adds freshness. Some families mash in a boiled egg or a roasted dry red chilli for extra smokiness.
At a glance
| Region | Assam |
|---|---|
| Cuisine | Assamese |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | potato / mustard oil / onion / green chilli |
Ingredients
- 4 medium potatoes (about 500 g)
- 1 small onion, very finely chopped
- 2 green chillies, finely chopped
- 2 tbsp finely chopped coriander
- 1 1/2 tbsp raw mustard oil
- 3/4 tsp salt
- 1 dry red chilli, roasted (optional)
Method
- Boil the potatoes in salted water or pressure cook for 3 whistles until completely soft. Drain and peel while still warm.
- If using the dry red chilli, roast it directly over a low flame for 10-15 seconds until it darkens and smells smoky, then crumble it.
- Mash the potatoes with your hands or a fork until smooth, leaving no lumps.
- Add the onion, green chillies, coriander, salt and roasted chilli.
- Pour in the raw mustard oil and mix well with your fingers so the oil is evenly absorbed.
- Taste and adjust salt, then shape into a mound or small balls and serve at room temperature.
Tips
- Mash the potatoes while warm; cold potatoes turn gluey and do not absorb the oil as well.
- Use kachi ghani mustard oil and do not heat it – the raw pungency is the whole point.
- Add a boiled egg mashed in for 'kani aloo pitika', a popular home variation.
Serve with
Rice, dal and masor tenga, or with khichdi.