Aloo Sheddo Recipe (Alu Sheddho)

A plate of aloo sheddo balls garnished with chopped cilantro, served with a bowl of yellow dal topped with oil and dried red chilies, plus green chili, lemon wedges, and cilantro on the side.

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5 from 1 vote

Aloo Sheddo Recipe (Alu Sheddho)

Aloo Sheddo (Alu Sheddho) is basically Bengali-style mashed potatoes. Make them using my easy traditional recipe.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

350 grams potatoes
½ cup chopped onions
1 teaspoon chopped green chilies
2 tablespoons chopped cilantro (fresh coriander leaves)
½ teaspoon salt or to taste
2 teaspoons ghee or mustard oil plus more for drizzling

US Customary - Metric

Instructions

Boil The Potatoes

If using a Pressure cooker, add the potatoes to the cooker. Add water until potatoes are just covered. Close the lid and pressure cook on high heat for 6-7 whistles. Remove the cooker from heat and let the pressure release naturally. Open the lid and drain the potatoes.
If using an Instant Pot, add the potatoes to the pot along with 2 cups of water. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 8 minutes on high pressure. Once the timer goes off, let the pressure release for 10 minutes naturally. Release the remaining pressure manually and open the lid. Take out the potatoes from the pot.
If using a Stove Top, add the potatoes to a large pot and cover completely with water. Close the lid of the pot and cook for 20-25 minutes on medium heat until the potatoes are tender.

Make Aloo Sheddo

Peel the potatoes.
Transfer the potatoes to a large mixing bowl.
While they are still hot, mash the potatoes using a potato masher.
Add onions, green chilies, cilantro, salt, and ghee or mustard oil to the bowl.
Continue mashing using the masher or your hands until the mixture is smooth and lump-free.
Check for salt and add more if needed.
Form small balls from the mixture and press them gently in the center to make a little indentation.
Arrange the balls on the serving platter. Drizzle with mustard oil or ghee and serve.

Notes

Adjust the green chilies as per your taste.

You can replace green chili with dried red chilies. Fry 2-3 dry red chilies in oil until crispy. Crush them with your fingers and add them to the potato mix.

Nutrition