Bengali Sada Alu (Aloo) Chorchori with Hing Golmorich | Bengali Poori Bhaji
Prep time
Cook time
Total time
Recipe type: Breakfast, Main
Cuisine: Indian, Bengali
Serves: 6 servings
  • Potato: 2 cup, cut into small cubes
  • Asafoetida (hing): ¼ tsp
  • Peppercorn or whole black pepper (gota golmorich): ½ tsp
  • Crushed black pepper (golmorich powder): 1 tsp (See Notes)
  • Salt: ½ tsp or to taste
  • Sugar: ½ tsp or to taste (optional)
  • Clarified butter (Ghee): 1tbsp Or white oil: 2½ tbsp (See Notes)
  • Hot water: 1 cup.(See Notes)
  1. Heat 1 tbsp of ghee in a hot pan/wok, add hing or asafoetida, bay leaves and peppercorns to sizzle a bit.
  2. Add cubed potatoes in the pan and stir well to coat potatoes with oil. Add sugar and salt.
  3. Sprinkle crushed black pepper and add hot water.
  4. Once water starts boiling cover the pan and keep on simmer for 10-15 mins or until potates are done.
  5. Serve hot with Luchi or Paratha or Ruti.
  6. Enjoy!
1. The amount of ground black pepper is one’s personal choice; if you prefer more/less hotness in your dish, adjust accordingly.
2. Use ghee (clarified butter) and white oil 1:1 ratio to cut down calorie.
3. Always use hot water while making curries unless specified differently. Adding cold/regular water to curry creates sudden temperature drop in the curry which results uneven cooking of veggies and spices.
Recipe by Scratching Canvas at