Alu Chorchori – Bengali Potato Fry

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Last Updated on December 14, 2020 by Chef Mireille

Alu Chorchori is a quick and easy potato side dish that is ready in just 20 minutes, utilizing the Bengali 5 spice mix – panch phoran!

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Just like any nation, Indian food is regional. Here in the West, we have a bad habit of dumping all Indian cuisine into one bucket or at best two buckets – North Indian & South Indian.

However, there is great variety in the style of cooking and spices used from region to region.

Today we are heading down to the coastal South Indian state of West Bengal. I have quite a number of Bengali dishes already posted, in addition to the full Bengali thali I did here.

f you are a seafood lover, you will love Bengali cuisine. There is a famous Bengali saying – Maache Bhate Bangali – Rice and Fish make a Bengali. Despite this abundance of seafood dishes in their cuisine, they still have some great Vegetarian dishes as well, represented in this simple and quick Alu Chorchori.

Bengali Cuisine

Bengali cuisine is characterized by its use of mustard oil and whole spices. The ubiquitous panch phoran is synonymous with Bengali cuisine. It is a 5 spice blend of cumin, mustard, fenugreek, nigella (black onion seed) and fennel. You can purchase the spice blend at any Indian supermarket or gourmet International market, as well as online sources

This dry potato curry is done in just 20 minutes but still packed with flavor thanks to this flavorful spice blend. Before we get to today’s recipe, let’s take a look at the mini Bengali Thali.

Bengali Thali

Mini Bengali Thali

Although not included in the thali photo above, you can complete this Bengali meal with this Grean Pea Paratha…after all no Indian meal is complete without a flatbread right!

Alu Chorchori

Now let’s see how to make Alu Chorchori – Bengali Potato Fry…

It requires just a few ingredients! Not only is this a quick and easy recipe, but cost efficient also!

The Ingredients

Chorchori PIN
bowl of stir fried potatoes
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Alu Chorchori

A quick and easy Indian Bengali dry potato curry, ready in just 20 minutes
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Bengali, Indian
Servings: 4 people
Calories: 196kcal



  • Heat ghee. Add aseofetida. After it stops sizzling, add chiles and panch phoran. Fry for 1 minute, until it starts emiting an aroma.
  • Add potatoes and stir fry for 1 minute so they get coated with all of the spices.
  • Add 2 cups water and cook until potatoes are tender and all of the water has evaporated.
  • Add salt. Stir to combine.


Calories: 196kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 897mg | Fiber: 5g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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bowl of stir fried potatoes with text

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Reader Interactions


  1. A Very filling meal, Mir. Just a correction if you don’t mind. Wet Bengal is not considered a southern state. It is more of a north eastern state.

  2. Wow that’s quite a feast there Mir..can’t wait to check out your other thalis..coming to the dishes on this, I love how inviting that rice looks and so is everything on the plate..great job!

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