Potato Choka

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Here is another popular recipe in Trinidad and Tobago, potato choka.   Amidst all the ole talk on facebook today and in between working on an upcoming recipe I still found the time to post a simple and totally delicious recipe. Potato choka is really simple and is filling. I like to have this with sada roti and a hot cup of cocoa tea either for breakfast or dinner.

A Taste to Die For: Potato Choka

This was also a favourite of mine while going to school. The sada roti was really thin and the potato choka used to be thick in the middle with little slivers of onion and garlic here and there while the pepper permeated throughout. It was a taste to die for; nothing came close.       Well, perhaps curry eddoes or a nice eddoes choka and sada roti….but that’s another story :-)

There are many types of provision or vegetables that can be prepared using this method of choka.   The method of choka reflects the Indian influences.   Their are many types of choka.   Some of the popular types are: potato choka, coconut choka, saltfish choka, smoke herring choka, eggplant (baigan) choka, and tomato choka.   This post is all about potato choka.

Here’s potato choka: simple and delicious. Enjoy!

Potato Choka Recipe

Potato Choka


4 potatoes
4 cloves garlic, divided
1/2 med. onion, chopped
3 tbsp oil
salt to taste
pepper to taste

Wash and boil the potatoes. Test with an ice pick or knife.

Note: You can boil the potatoes with a little salt added.

Peel the potatoes.
Grate two of the garlic cloves.
Chop the onion finely.
Add pepper and salt to taste.
Note: You could also use chopped raw pepper.
Mix thoroughly.
Fry the next two cloves of chopped garlic in a kalchul until brown
and chongkay the potato choka.
Mix well. Serve with sada roti.

See you soon with another Trini recipe.

Ah gone!

Of course, if you want to continue de ole talk, check meh on facebook 😀

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