Palpali Chukauni, A Nepali Potato Dish. Does It Remind Dahi Alu?
Image Credit: Palpali Chukauni, kandelnirmal@Instagram

Since Nepal shares its border with India, there is a lot of cross-culture influence in its cuisine. It holds true for the Indian regions such as Bihar, the northern part of West Bengal and many North-Eastern states. For example, potato, a staple in Bihar, West Bengal and many NE states' food cultures, Nepal shares a similar fondness for these root vegetables. One may find several Nepali culinary fares revolving around potatoes. A popular recipe made with potatoes in Nepal is Chukauni. It is said to originate in the country's Papa district, which is located in the western hills of Nepal. Palpali Chukauni, often known as Chukauni, calls for boiled potatoes, yoghurt, onion, coriander, and spices to prepare it. It is a famous salad served as a side dish with roti, sel roti, steamed rice, or batuk. It can be eaten hot or cold. 

This district is also known for the famous Palpali Dhaka Topi. It is a headgear, a part of the Nepalese national outfit, and a symbol of this country's nationality. It gained popularity during the time of King Mahendra, who made wearing a Dhaka topi essential for official pictures for passports and documents from 1955 to 1972. During the Dashain and Tihar festivities, Dhaka Topis are presented as gifts. Government officials also wore Dhaka topis as a part of the country's national dress. Those who wish to be like a Nepali in Nepal must wear the indigenous Dhaka topi and relish Palapali Chukauni with batuk.  

Here is a recipe for this delicious dish.

Palapali Chukauni

Palpali Chukauni, Image Source: dipesh.gaire9@Instagram


  •   3 medium sized potatoes (boiled, peeled and diced)
  •  ½ cup sliced red onion
  •  ¾ cup yogurt
  •  ¼ cup water
  •  1/3 cup chopped cilantro 
  • 3 green chilies (sliced)
  •  3 cloves garlic (minced)
  •  ½ inch ginger ) minced)
  •  3 tbsp toasted ground sesame seed 
  •  1 tsp ground mustard seed (optional)
  •  1 tbsp red chili powder 
  • ½ lemon juice
  • Salt to taste

 For tempering:

  •   3 tbsp mustard oil 
  •  1 tbsp fenugreek seed
  •  2 tsp turmeric


  1. Combine all of the ingredients (except for tempering items) in a deep vessel. If you prefer a thinner consistency, pour more water
  2. Prepare the tempering. Heat oil in a pan. Now add fenugreek seeds, and let them splutter till they turn dark brown
  3. However, ensure not to burn them. Restrict the cooking time for less than a minute and keep the flame low
  4. Turn off the flame, introduce the turmeric to this tempered oil and stir it thoroughly
  5. Now pour this tempered oil to the potato mix 
  6. Squeeze half lemon juice on the potatoes and give a thorough blend
  7. Transfer to a serving bowl

Relis with rice, flattened rice, roti, batuk, or bara.