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Palpali Chukauni with Batuk

February 1, 2016

As a kid I always remember getting excited for our trip to Palpa except for those uneven and curvy road which gave me motion sickness (yucky). There used to be a great deal of food vendors displaying their best tasting and looking food to draw customer like us. Nothing beats freshly made assortment of dishes by locals with the best panoramic views. I vividly remember eating aloo chop, sel roti, chukauni, chana, batuk and the list goes on. Out of all I mostly enjoyed eating chukauni and batuk. Batuk is deep fried patties made with varieties of lentils. I honestly don’t have the original recipe for Batuk, I asked my mom (my super chef) and she told me it’s made with 5-7 different types of lentils. And I thought of giving this dish a try 😀 how hard can it be right? I found four different kinds of lentil in my pantry and it turned out pretty good. It wasn’t as good as those batuk I had on my way to Palpa but good enough to remind me of those beautiful trip we would make every once in a while. I did make chukauni to go with batuk which is a very simple potato and yogurt salad. Enjoy :D.

Photo Feb 01, 11 29 57 AM

Four different types of lentil.

Photo Jan 28, 4 54 29 PM

Lentil batter

Photo Jan 28, 5 10 27 PM

Deep fry lentil patties until golden brown and crispy

Photo Jan 28, 5 23 26 PM

Batuk is ready 😀

Photo Jan 28, 5 41 39 PM

Salt, Oil, mustard powder, dried red chili, chili powder, fenugreek seed, turmeric powder, boiled cubed potatoes, onion, plain yogurt

Photo Jan 28, 5 50 06 PM

Sautéed fenugreek seed and dried red chili on potato mixture .

Photo Jan 28, 6 00 53 PM (1)

Chukauni with Batuk

Palpali Chukauni with Batuk
Cuisine: Newari
  • 1 cup mixed lentil (equal portion of black, red, green (mung), yellow lentil)
  • 1 teaspoon ginger paste
  • ½ teaspoon salt
  • ½ teaspoon corn starch
  • 1 teaspoon cumin/coriander powder
  • ¼ cup water
  • Oil to deep fry the patties
  • 1 cup plain yogurt
  • ¼ red onions (optional)
  • 2 medium size potato
  • ½ teaspoon chili powder
  • ¼ teaspoon m,mustard powder
  • 1.5 teaspoon salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon fenugreek seed
  • 2 dried red chili
  • ½ cup water
  • 2 tablespoon oil
  1. For Batuk :
  2. Soak the lentils overnight. I used four different types of lentil (Black, yellow, red and green (mung Dal)).
  3. Blend the lentils with all the ingredients (doesn't have to be very fine consistency), add some water to make it easy to blend.
  4. Heat oil in medium size pan.
  5. In order to make the shape of the batuk , I used a small Ziploc bag. Make a ¼ inch hole at the end of the bag and release the batter in a small circular motion.
  6. Deep fry it until golden brown.
  7. For Chukauni:
  8. Boil two medium size potatoes.
  9. Cut into cube size.
  10. In a medium size mixing bowl, add the potatoes, red onion (optional), 1 cup yogurt, salt , mustard powder, chili powder.
  11. Heat 2 tablespoon of oil and saute fanugreek seed and dried red chili until it turns black in color and add turmeric powder to the oil before pouring it over the chukauni mixture.
  12. Plain yogurt isn't sour here , you can always add few drops of lime juice but I like mine just the way it is 😀
  13. Add ¼ cup of water and mix it together. ( Adjust water accordingly, we don't want it to be super thick in consistency).
  14. Adjust salt and chili to your taste.
  15. Now the Batuk can either be dipped in chukauni for an hour or so before serving or just serve it as a side.
  16. If there is limited time you can always skip making batuk, chukauni by itself is very delicious as well.

Tomato Achar!!

November 10, 2015

Achar is a Nepali tomato based dipping sauce. It is used as a dip for varieties of snacks. This achar perfectly compliments the MOMO

MOMO ko Achar!!
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
  • 8-10 medium sized ripe tomatoes
  • 5 cloves of garlic
  • 2 tablespoon toasted sesame seed
  • 1 teaspoon cumin seed
  • 1.5 teaspoon salt
  • 3 Green chilies
  • ¼ teaspoon Sichuan pepper
  • ¼ cup cilantro
  • 2 tablespoon vegetable oil
  • 1 teaspoon turmeric powder
  1. Toast the sesame seed and set it aside.
  2. Dice the tomatoes into small pieces.
  3. Heat 2 tablespoon of oil in the pan and add the cumin seed.
  4. Once the cumin seed starts turning dark brown in color , add the diced tomatoes, green chilies, cloves of garlic, turmeric powder, sichuan pepper(timur) and salt to taste.
  5. Cook it for about 10-15 minutes, once the tomato reached the puree consistency turn off the stove and let it cool down.
  6. Meanwhile, blend the toasted sesame seed.
  7. Once the tomato mixture is cool enough blend it with cilantro and blended sesame seed into a smooth puree.
  8. Adjust the salt and spiciness according to your taste.



Sesame Seed

Cumin seed

Green Chilies, Garlic

Vegetable oil

Sichuan Pepper(Timur), Toasted Sesame seed, Oil, garlic, Green Chilies, Salt , Cumin Seed

Satay the cumin seed until it turns dark brown in color

Add in the tomatoes to the pan and all the other ingredients. After the tomatoes reaches puree consistency , turn off the stove and leave it to cool down.

Toast the sesame seed for couple of minutes.

Blend it into a smooth puree.

span style=”font-family: Impact, Chicago; font-size: 12pt;”>Achar is ready. Serve it with any kind of snacks.