আলুর বাটি চচ্চড়ি or a simple Bengali vegetarian potato curry for lazy lunches or laidback dinners – This aloo bati chorchori is a modern twist on the classic version of this recipe. It is a humble potato curry recipe that comes together quickly and needs minimal ingredients. This aloor torkari recipe is perfect for those days when you are running low in terms of time and energy. It is vegan, gluten-free, and the quickest potato recipe that you will ever come across.

aloo batichorchori recipe Bengali lost recipes

Why do we love this niramish alur batichorchori torkari recipe

What if I told you that there is no frying, sautéing, baking, or grinding involved in this simple aloo r batichorchori recipe! Yes, and that’s true. It is a one-pot recipe that is done in a flat 10 minutes.
This style of bati chorchori recipe is usually a simple vegetarian dish that comes together quickly for breakfast. My niramish aloo bati chorchori recipe doesn’t require onion, tomato, or garlic.
I make this alur torkari in a pressure cooker, so it doesn’t take more than 10 minutes from prep to serving my dinner.
You can always add variation to this recipe by adding seasonal veggies like pointed gourd or potol in summer and fresh peas in winter. Otherwise, you can also add sliced onions for an easy variation.

The core concept is cutting vegetables into long and fine pieces and cooking them in a bowl with a touch of mustard oil, salt, turmeric and green chillies with some water on medium to low heat. Once it’s cooked, finish off with a slight drizzle of mustard oil and some finely chopped coriander leaves. And that’s pretty much it!

Table of Contents

Aloo bati chorchori recipe ingredients

2 Potatoes, Large – Cut into thin, long stripes
1/2 tsp Turmeric Powder
2 tbsp Mustard Oil
1/2 cup Water
Salt to Taste
2 Green Chilies
Finely Chopped Coriander Leaves to Garnish

Aloo bati chorchori recipe instructions

What’s fascinating about this recipe is that you put everything together in a container (bati) and leave it to cook on low heat for some time. In the early days, ladies would place the pot over the earthen oven and let it cook over the dying heat of the coal.

Today we have gadgets like pressure cookers, so put all the ingredients together in it and allow it to whistle 2-3 times. Turn off the heat and allow it to cool down completely. And that’s the whole of it! One of the lost Bengali recipes, Aloo Bati chorchori or Aloo Jhal, is ready.

Take a pressure cooker and slightly warm the oil in it.
Add the potatoes and stir them once. Add the rest of the ingredients, except coriander leaves, and let it cook till 2-3 whistles. Don’t let it turn mushy; it was just cooked. Use judgement while adding the chillies.
Once the pressure cooker is cool enough, open it and add the chopped coriander leaves.

Serving suggestions

Serve it with fresh chapattis or rotis. Or, if you feel like sparing some effort, then make some lunch. Traditionally, this meal combination is for breakfast; however, we love this traditional Bengali meal for lunch or dinner.

More Niramish Alur Torkari recipes

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Aloo Bati Chorchori | আলুর বাটি চচ্চড়ি

This niramish aloo bati chorchori is a modern twist on the classic version of this recipe. It is a very humble potato curry recipe that comes together quickly and needs minimal ingredients.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish

Cuisine Bengali

Servings 2 People

Equipment

Stove Top
Pressure Cooker

Ingredients

2 Potatoes Large – Cut in thin long stripes
1/2 tsp Turmeric Powder
2 tbsp Mustard Oil
1/2 cup Water
Salt to Taste
2 Green Chilies
Finely Chopped Coriander Leaves to Garnish

Instructions

Take a pressure cooker and slightly warm the oil in it.
2 tbsp Mustard Oil
Add the potatoes and stir it once. Add rest of the ingredients, except coriander leaves and let it cook till 2-3 whistles.
Don’t let it turn mushy, just cooked. Use judgement while adding the chilies.
2 Potatoes, 1/2 tsp Turmeric Powder, 1/2 cup Water, Salt to Taste, 2 Green Chilies
Once the pressure cooker is cool enough, open it and add the chopped coriander leaves.
Finely Chopped Coriander Leaves to Garnish
Serve with luchis or parathas or rotis.