Spicy Mashed Potatoes

These mashed potatoes can be used as stuffing for grilled sandwiches, aloo parathas, samosas, masala dosas etc. or just to be eaten with chapattis or dal rice. The mashed potatoes can be made more interesting by adding green peas or capsicum cut into tiny pieces. A more wet and gravy version of the same can be made by adding in tomatoes. A basic but an all purpose recipe.



  • Medium sized potatoes : 4
  • Green chillies: 3
  • Turmeric Powder
  • Coriander Powder: 1/2 tsp
  • Asafoetida powder(optional)
  • Mustard seeds: 1/2 tsp
  • Lime Juice: 1 tsp (more if required)
  • Coriander leaves
  • Salt
  • Oil


  • Pressure cook the potatoes
  • Allow the potatoes to cool down and remove the skin
  • Mash the potatoes
  • Finely chop the green chillies and coriander leaves


  • Heat 2tbsp of oil in a thick bottom vessel
  • Add the mustard seed and allow them to crackle
  • Reduce the flame to low
  • Add the a pinch of turmeric powder, a pinch of asfatoedia powder and coriander powder
  • Toss in the chopped green chillies and stir
  • Add the mashed potatoes and mix
  • Sprinkle the chopped coriander and mix
  • Add salt to taste
  • Mix the potatoes thoroughly
  • Turn off the flame
  • Sprinkle the lime juice and mix the potatoes


  • Red chilli powder can be used instead of green chillies. Using red chillies give the potatoes a red color and looks good as samosa and aloo paratha stuffing.
  • While using the green chillies along with the turmeric powder give the potatoes a yellow color which goes well in masala dosas or grilled sandwiches.
  • For a more wet and gravy version of the mashed potatoes, add two chopped tomatoes right after adding the mustard seeds

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