Palpali Chukauni, a Nepali potato dish. Does it remind Dahi Alu?

Inspired by neighboring regions, Nepalese cuisine retains its signature identity. Most dishes follow simple recipes. Just like the Palpali Chukauni. This potato-based preparation can be eaten in a salad, as a side dish and even as a snack.

Since Nepal shares its border with India, there is a lot of cross-cultural influence in its cuisine. This goes for Indian regions such as Bihar, the northern part of West Bengal and many northeastern states. For example, potato, a staple in Bihar, West Bengal and food cultures of many northeastern states, Nepal shares a similar penchant for these root vegetables. One can find several Nepalese culinary fare revolving around potatoes. A popular potato recipe in Nepal is Chukauni. He is said to be from Papa district, located in the western hills of Nepal. Palpali Chukauni, often known as Chukauni, calls for boiled potatoes, yogurt, onion, coriander, and spices to prepare it. It is a famous salad served as a side dish with roti, roasted salt, steamed rice or batuk. It can be eaten hot or cold.

Also Read: Have You Tried These Traditional Nepalese Cuisine Dishes?

This district is also known for the famous Palpali Dhaka Topi. It is a headgear, part of the Nepalese national dress and a symbol of the nationality of this country. It gained popularity during the time of King Mahendra, who made wearing a Dhaka topi essential for official passport and document photos from 1955 to 1972. During Dashain and Tihar festivities, Dhaka Topis are featured as a gift. Government officials also wore Dhaka topis as part of the country’s national dress. Those who wish to look like a Nepalese in Nepal must wear the native Dhaka topi and relish the Palapali Chukauni along with the batuk.

Here is a recipe for this delicious dish.

Palapali Chukauni

Palpali Chukauni, image source: [email protected]


  • 3 medium sized potatoes (boiled, peeled and diced)
  • ½ cup sliced ​​red onion
  • ¾ cup of yogurt
  • ¼ cup of water
  • 1/3 cup chopped cilantro
  • 3 green chillies (sliced)
  • 3 garlic cloves (minced)
  • ½ inch ginger (chopped)
  • 3 tablespoons toasted ground sesame seeds
  • 1 teaspoon ground mustard seeds (optional)
  • 1 tablespoon red pepper powder
  • ½ lemon juice
  • Salt to taste

To temper:

  • 3 tablespoons mustard oil
  • 1 tablespoon of fenugreek seeds
  • 2 teaspoons of turmeric


  1. Combine all ingredients (except for tempering items) in a deep container. If you prefer a thinner consistency, pour in more water
  2. Prepare the temper. Heat oil in a skillet. Now add the fenugreek seeds and let them crackle until they turn dark brown.
  3. However, be careful not to burn them. Limit the cooking time to less than a minute and keep the heat low
  4. Turn off the heat, introduce the turmeric into this tempered oil and stir well
  5. Now pour this tempered oil into the potato mixture
  6. Squeeze the juice of half a lemon over the potatoes and mix well
  7. Transfer to a serving bowl

Relish with rice, rolled rice, roti, batuk or bara.