Aloo chokha

The word chokha reminds me aloo/potato and nothing else here,as a kid my mother would serve us chokha with dal chawal,aloo being every childs favourite, we siblings had no issue eating chokha,soft & silky in texture. A very popular dish in any Uttar pradeshi or Bihari family.

Aloo chokha itself being spicy n tangy,one did not need any sabzi and that was the purpose of this chokha.

Have them while it’s hot,you’ll be drooling. Winter’s are the best time to eat chokha.

So let’s see what goes in making this chokha

#purvanchalstadka #aloochokha#potato #boiled#mashed#dip#foodbloggers#indiancooking#indianfoodbloggers#traditionalfood#desikhana

Aloo Chokha

Aloo chokha


  • 4 potatoes boiled
  • 1 tomato
  • 3 green chillies
  • 4 garlic
  • 1 onion chopped
  • 2 tablespoon coriander leaves chopped
  • 1/2 tablespoon salt
  • 2 tablespoon mustard oil
  • 1 onion chopped


  • First mash potatoes and keep in a large bowl
  • Slit green chillies long and roast it on open flame
  • Same manner slit tomato and roast it on fire till dark
  • Roast garlic on fire
  • Now,peel off tomato skin and chop them fine
  • Chop green chillies and garlic fine
  • Add all the chopped veggies into the potato
  • Add in chopped onions
  • Mix it well with your hands
  • Add salt,mustard oil and coriander leaves
  • Again mix well
  • There you go a simple and quick Aloo chokha is ready.

Dhaniya ki panjiri/ Coriander seeds panjiri

Jai Shri Krishna ,yes that’s how you greet,when one sees dhaniya panjiri being made,Lord Krishna was very fond of dhaniya panjiri as mentioned in Krishna leela,this is one of his favourites other than khus- khus panjiri and makhan. As we all are celebrating Janmastmi, here’s a lovely and full of flavour panjiri for you…

Here’s the recipe, can be made and stored any time of the year and eaten.



  • 1 cup Dhaniya (coriander seeds)
  • 1 cup grated jaggery(as per taste)
  • 1 tablespoon elaichi powder
  • 2 tablespoon chopped dryfruit (almonds, cashews, pistachio or the one you love to have)
  • 2 tablespoon ghee
  • 2 tablespoon makhana (foxnut)


  • Take a grinder and make fine powder of coriander seeds,keep aside
  • Heat ghee in a kadai,fry dry fruit and remove them
  • In the same kadai,roast makhana for 2 to 3 minutes and remove now, roast the coriander powder till the raw aroma has gone
  • Take them on a bowl ,now add in elaichi powder, dry fruit
  • Grated jaggery and makhana
  • Give it a nice mix
  • Your dhaniya panjiri is ready to please Lord Krishna

Roasted Makhana/Phool Makhana/ foxnuts/how to roast lotus seeds or Makhana/ foxnuts

If you are fasting, then this recipe is the best one to have….As I have them while fasting for navratris. A simple and easy roasted Makhana. Roast and store them in air tight container. Munch on whenever you are hungry.

roasted makhana phool
roasted foxnuts or makhana

Ingredients 1 cup =250ml

1 cup Makhana (foxnuts)

2 tablespoons ghee (butter)

1/4 tablespoons haldi (turmeric)

1/2 tablespoons red chilli powder

1/2 tablespoons chaat masala

Salt as per taste

Ingredients roasting for fast

1 cup Makhana (foxnuts)

2 tablespoons ghee (clarified butter)

1/2 tablespoons sendha namak or as per taste(rock salt)

1/4 tablespoons black pepper powder

Method for regular use

Heat ghee in kadai

Add the Makhana and roast them on low flame

For 10 to 15 minutes or till done crispy

Keep stiring continuesly or makhanas might get burned

Once they turn golden brown,add haldi powder, red chilli powder and salt

Pour little ghee on top of the makhanas so that the masalas get coated well

Sprinkle chaat masala

Ready to munch on

The fasting method

Heat ghee in kadai add Makhana and saute on low flame for 10 minutes

Or till golden brown

Pour little ghee on top with sendha namak(rock salt) and black pepper powder

Mix well

Ready to eat

It can be stored in air tight container as well

Blog at

Up ↑

%d bloggers like this: