Bhappa Alloo

Bhaapa Alloo

A stunner of a recipe, this one Bengali flavors just gets right. Bhapati is the Bengali word for
the bang and this Bengali recipe really means it. Pour potato (five spices powder), coconut
paste and local flavors of mustard oil boiled for full potatoes. You can just say that this is a veg
vegetarian version, just fish has been replaced with baby potatoes. Simple yet satisfactory!

Ingredient of Bhaapa Alloo

200 g small potatoes

2 spoons Mustard Oil

1/2 tsp Bengalis five spice mixture (Panchfouran) (whole cumin seeds, fennel seeds,
fenugreek seeds, black mustard seeds and black skin)

2 dry red chillies

1/2 tsp mustard paste

1 teaspoon hung curd

3/4 spoon coconut paste

Pinch of green pepper paste

Pinch of turmeric

salt to taste

Lime juice

2 banana leaves

How to Make Bhapaa Aloo

Step 1. Peel the potatoes and boil them in salted water, drain and keep aside.

Step 2. Heat oil in a non-stick pan, mix five spices in it, cut the red chillies in half and mix them.

Step 3. Spread the spices all around until they separate.

Step 4. Put it on top of potatoes and keep it aside

Step 5. In a mixing bowl, add mustard paste, curd, coconut paste, green chilli paste and
turmeric powder and knead it well.

Step 6. Mix the potatoes in this pickle.

Step 7. Add salt and lime juice, mix again.

Step 8. Place the potatoes on a steel plate, cover with banana leaves and steam for 6-8 minutes.
serve hot.