About this vorta
No Bengali meal feels complete without aloo vorta. We boil starchy potatoes until fluffy, mash them by hand and fold in raw mustard oil, crispy fried onion, chopped green chilies, fried dried red chili and a little cilantro.
Simple, soulful and endlessly comforting — perfect with dal and rice, khichuri on a rainy day, or as a crowd-pleasing side for parties of every size.
Made fresh to order in Dallas and sold by the pound.
How to enjoy it
Mix a spoonful into steaming white rice with a squeeze of lime, or serve alongside dal, khichuri, ruti or paratha. Keep refrigerated and enjoy within 3–4 days; bring to room temperature before serving for the best aroma.
