Mashed Potato Bhorta (Aloo Bhorta)

Name: Mashed Potato Bhorta (Aloo Bhorta)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Bangladesh
Ingredients: 2 medium Yukon Gold or russet potatoes (1 lb / 450 g); 2 dried red chillies (preferably Bangladeshi or Kashmiri); 3 tablespoons (45 ml) mustard oil, divided; 1 small red onion, very finely chopped (about 1/2 cup / 70 g); 1/4 cup (10 g) chopped fresh cilantro (coriander leaves), plus a little for garnish; 1 teaspoon fine salt, plus more to taste

আলু ভর্তা aloo bhortaSay it: AH-loo BHOR-tah

By the Passport Plate editors. Published November 8, 2026.

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Aloo bhorta is often the first small, appetite-waking bite of a Bangladeshi lunch or supper, eaten with hot rice. Warm boiled potatoes are roughly crushed with raw mustard oil, finely chopped red onion, cilantro and fried dried red chilli, so the texture stays creamy and craggy and the flavour carries a sharp, pungent kick. It is a simple, affordable side that comes together in about half an hour and is served at room temperature.

Mashed Potato Bhorta (Aloo Bhorta)

আলু ভর্তা, aloo bhorta

Pronounced AH-loo BHOR-tah

Serves: 4
Prep: 10 min
Cook: 20 min
Total: 30 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains mustard. Check labels on packaged ingredients.

Ingredients

4 servings

2 medium Yukon Gold or russet potatoes (1 lb / 450 g)
2 dried red chillies (preferably Bangladeshi or Kashmiri)
3 tablespoons (45 ml)45 ml (3 tablespoons) mustard oil, divided
1 small red onion, very finely chopped (about 1/2 cup / 70 g)
1/4 cup (10 g)10 g (1/4 cup) chopped fresh cilantro (coriander leaves), plus a little for garnish
1 teaspoon fine salt, plus more to taste

Method

Wash the potatoes well and put them in a pot with cold salted water. Boil until a fork passes through them without resistance, 15–20 minutes, depending on their size. Drain and leave until they are cool enough to handle.
While the potatoes cook, warm 1 tablespoon of the mustard oil in a small pan over medium heat. Add the dried red chillies and turn them once as they fry until they turn darker, puff a little and smell toasted, about 1 minute. Lift them out with a slotted spoon and tip the chilli-infused oil into a large mixing bowl.
Peel the potatoes while still warm and break them up roughly with a fork, leaving some small lumps. Put them in the bowl with the onion, cilantro, salt, the remaining 2 tablespoons raw mustard oil and the chilli oil. Crumble the fried chillies over the top.
Mix with your hands or a fork, pressing and turning until everything is evenly combined but still slightly chunky. Taste, then add more salt or a little extra mustard oil if you want a softer texture.
Pile the bhorta onto a small plate, scatter over the reserved cilantro and serve at room temperature with hot rice.

Regional variant: Ghee and green chilli aloo bhorta (ঘি ও কাঁচা মরিচ দিয়ে আলু ভর্তা)

Use 3 tablespoons (45 g) melted ghee in place of the mustard oil and use 2–3 chopped fresh green finger chillies instead of the dried red ones. Fry the green chillies in the ghee for 20–30 seconds, or fold them in raw, then combine with the potato, onion, cilantro and salt. This version is richer, milder and more aromatic than the mustard-oil one.

Cook's notes

Traditional versions use mustard oil raw, which gives it a horseradish-like sharpness; if that heat is too strong, warm all the oil until it just begins to smoke, let it cool completely, then use it as directed.
Hands give the lightest, fluffiest result, but wash them thoroughly afterwards because chilli can stay on the skin.
Keep the mash rough and craggy; do not work it until smooth like puréed Western mashed potatoes.

Serve with

Serve it with hot steamed rice, dal and a lemon wedge; in a Bangladeshi meal it is traditionally one of the first small bites.

Make ahead and storage

Store in the refrigerator for up to 2 days. Bring back to room temperature before serving and loosen with a few drops of mustard oil.

Mashed Potato Bhorta (Aloo Bhorta)