Thechwani is a dish from Uttarkhand and can be prepared using radish root (pahari mula having round root) or potatoes. It is called Thecwani as the root is never cut it is crushed with a hammer or a heavy stone or pestle. For this itt is advised to use medium sized potatoes, which makes it easy to crush. The potatoes are not peeled.
A typical pahari dish ,it tasted delicious and was quick to prepare. This was a part of my Uttarkhand Thali.

Aaloo Thecwani
Recipe Source: Chef Virender



4-5 potatoes
2 tbsp ghee
4-5 cloves garlic, chopped
A small piece ginger, finely chopped
1 medium onion, finely chopped
2-3 tomatoes, finely chopped
1 tsp cumin seeds
1-2 whole red chillies
Pinch asafetida
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilly powder 
Salt to taste


Wash the potatoes and crush them into small pieces with a hammer or pestle.
Crush ginger and garlic. 
Heat oil in the frying pan .
Add cuminseeds .
Stir-fry crushed garlic and ginger .
Add the chopped onions and saute till pink.
Add the tomatoes and cook till mushy and oil separates.
Add crushed potatoes and saute .
Put all the spices in a cup of water and add to this potato mix.
Add more water, enough for the potatoes to cook in.
Cover with a lid and cook on slow fire till the potatoes are tender.
Make sure the water is enough and there is thick gravy too.

Aaloo Thecwani from Uttarkhand

12 thoughts on “Aaloo Thecwani from Uttarkhand”

  1. No it is created to use the small baby potatoes which can not be cut into pieces and can not be peeled , so these are crushed .

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.