8 types of bharta or chokha that can elevate any meal

Indian meals are versatile and quite vast. From starter, main course, to dessert, each meal has so much to explore that a foodie in you never feels satisfied. One side dish that is often enjoyed in many regional cuisines is Bharta or Chokha. It basically refers to a dish where the vegetable or meat is mashed and then topped with spices, raw onions, green chilli, and raw mustard oil as well. Here we have curated a list of 8 types of bhartas that can elevate any meal.

To make this bharta, boil potatoes, remove the peel, and then mash them well. Season with salt, pepper, onion, green chilli, mustard oil, lemon juice, and coriander leaves. Mix well, and it's ready. Enjoy with rice and dal.

This is one of the most famous bhartas and to make it, you have to roast baigan on an open flame and remove the peel. Mash well and season with salt, pepper, green chilli, lemon juice, mustard oil, and coriander leaves. Mix well and serve with litti or rice and dal.

To make this non-veg bharta, you have to shred the boiled chicken and let it rest. Make a tempering of mustard oil, cumin seeds, onion, and green chilli, and season it with salt, pepper, and chilli powder. Next, add the shredded chicken, mix well, and cook for 2-4 minutes. Garnish with coriander leaves, enjoy with roti or paratha.

This one is very famous during Diwali and to make it you have to first boil the elephant yam, remove the peel, and mash well. Make a tempering of mustard oil, mustard seeds, salt, pepper, onion, and green chilli. Add it to the mashed suran and top it with lemon juice and coriander leaves. Enjoy with rice and dal or paratha.

To make this bharta, boil arbi, remove the peel, and mash it well. Season it with mustard oil, onion, green chilli, coriander leaves, salt, and pepper. Enjoy.

For this bharta, you need to first saute pumpkin chunks in mustard oil and let them cool down. Mash and season with onion, green chilli, salt, pepper, lemon juice, and coriander leaves. Enjoy with rice or roti.

For this one, either boil or roast sweet potatoes and add a tempering of mustard oil, onion, green chillies, salt, pepper, and green chilli. Top it with lemon juice and coriander leaves. Enjoy with roti or paratha.

This one is very famous in Bihar and to make it, you have to first roast the parwal on an open flame, then mash them and season with salt, pepper, cumin powder, onion, green chilli, lemon juice, and coriander leaves. Top it with some mustard oil and enjoy with roti or rice and dal.

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