Aloo bharta Alu Raita Recipe
This Aloo bharta Alu Raita Recipe is a easy and quick Indian potato salad recipe. Also known as ‘Batatyache bharit’ in Marathi. It is made with boiled potatoes, curd and simple spices. You may serve with any kind of meal, with rice or chapati/roti. For lunch or dinner. I sometime like to have it as a snack too.
Equipment
- 1 Mixing Bowl
- 1 pot for boiling potatoes. You may cook potatoes in pressure cooker instead.
Ingredients
How to make potato salad – Aloo bharta Alu Raita Recipe
Ingredients for potato salad – aloo bharta for making 3-4 servings
- Potatoes – 2 large.
- Plain Yogurt – 1 1/2 cups
- Salt – 1/2 tsp or to taste
- Sugar optional – 1/4 tsp
- Green chili optional – 1 , chopped fine
- Coriander leaves cilantro – 1 tbsp chopped.
Ingredients for Seasoning
- Vegetable oil – 1 tsp
- Cumin seeds – 1/2 tsp
- Hing/Asafetida optional- a pinch
- Curry leaves optional – 4-5 leaves.
Optional ingredients for variation
- roasted cumin/jeera powder
- black pepper powder
- ginger paste
Instructions
Making potato salad – aloo bharta – batata bharit
- Boil potatoes in water till they are done well or pressure cook the potatoes.
- Let cool and then remove skin.
- Mash the potatoes lightly or you can cube them in bite size pieces if you prefer.
- Beat the yogurt till it is smooth.
- Add the potatoes, salt, sugar, chili and coriander leaves to the curd. Mix well.
Make tempering:
- Heat oil. Add cumin seeds.
- When they stop spluttering, add hing/asafetida and curry leaves if you are using them.
- Take off fire and let cool a little. Add to the salad and mix well.
- Potato salad or aloo bharta is ready to serve. You can serve this salad at the room temperature or chilled.
Video
Notes
Tips
- You may use homemade curd or store bought plain yogurt.
- This salad keeps good in the fridge for 2 days after adding yogurt.
- It will keep for 3-4 days if you mix the other things and keep it in the fridge. Just add the curd/yogurt just before serving.
- You may add roasted jeera(cumin)powder or chaat masala for variation.
- You may add a little ginger garlic paste to the curd for variation.