Authentic Nepalese Chhoila Recipe: A Spicy Delight from the Heart of Nepal

Ingredients

  • 500 grams buffalo meat, cut into small pieces
  • 1 tablespoon mustard oil
  • 2 teaspoon turmeric powder
  • 3 tablespoons fenugreek seeds
  • 5 green chillies, finely chopped
  • 3 tablespoons ginger garlic paste
  • 1 tablespoon red chilli powder
  • 2 tablespoons cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon Szechuan pepper (Timur)
  • Salt, to taste
  • 2 tablespoons lemon juice
  • Handful of fresh coriander leaves, chopped
  • 5 green onions, chopped

Steps and instructions

  1. Start by boiling the buffalo meat with a teaspoon of turmeric powder and salt to taste. Once the meat is fully cooked, drain it and set aside.
  2. Heat the mustard oil in a pan, add the fenugreek seeds and fry them until they turn dark.
  3. Add the finely chopped green chillies to the pan and stir for a few seconds.
  4. Now, add the cooked meat to the pan and mix well. Cook it for about 10 minutes on medium flame.
  5. Next, add the ginger garlic paste, the remaining turmeric powder, red chilli powder, cumin powder, coriander powder, and Szechuan pepper to the pan. Stir well and cook for another 5-10 minutes.
  6. Add salt to taste and the lemon juice, mixing well.
  7. Finally, garnish with fresh coriander leaves and chopped green onions before serving.

Tools for making

  • Mixing Bowl - A large bowl to marinate the meat and mix the ingredients.
  • Pan - A cooking pan to fry the fenugreek seeds and cook the marinated meat.
  • Spatula - A utensil used for stirring and mixing the ingredients in the pan.
  • Knife - A sharp knife to cut the buffalo meat into small pieces.
  • Cutting Board - A surface for safely cutting the meat and chopping the green chillies, coriander leaves, and green onions.
  • Measuring Spoons - Utensils for accurately measuring the spices and lemon juice.
  • Colander - A strainer to drain the boiled meat.
  • Citrus Juicer - A tool to extract juice from lemons for the lemon juice.
  • Tongs - Utensils used for handling and turning the meat while cooking.

Recipe variations

  • Chicken Chhoila: Replace the buffalo meat with boneless chicken pieces.
  • Vegetable Chhoila: Replace the meat with a mix of boiled and marinated vegetables like cauliflower florets, bell peppers, and potatoes.
  • Paneer Chhoila: Use paneer (Indian cottage cheese) instead of meat for a vegetarian version.
  • Lamb Chhoila: Substitute the buffalo meat with tender pieces of lamb.
  • Smoked Chhoila: After cooking the meat, give it a smoky flavor by using a charcoal grill or adding liquid smoke during the marination process.
  • Spicy Chhoila: Increase the amount of red chilli powder or add hot sauce to make it spicier.
  • Tandoori Chhoila: Marinate the meat in yogurt and tandoori spices before cooking for a smoky and tangy flavor.
  • Lemon Pepper Chhoila: Add freshly ground black pepper and extra lemon juice for a zesty twist.
  • Soy Chhoila: Incorporate soy sauce or soy protein chunks for a unique Asian-inspired flavor.

Recipe overview

Chhoila is a traditional Nepalese recipe that is primarily made with buffalo meat. It's a popular dish that's often served as an appetizer, particularly in the Kathmandu valley. The buffalo meat is cooked and then marinated with various spices, providing a burst of flavors that's sure to delight your taste buds. This Chhoila recipe is easy to follow, with the cooking process consisting of boiling the meat before frying it with fenugreek seeds and a medley of spices. The final touch of lemon juice and a garnish of fresh coriander leaves and green onions enhances the flavor profile and adds a refreshing twist. The result is a deliciously spicy and tangy dish that pairs well with rice or bread. Expect an exotic culinary experience right in your kitchen with this Chhoila recipe!

Common questions

  1. Can I use a different type of meat instead of buffalo? Yes, you can use chicken, lamb, or pork as alternatives to buffalo meat.
  2. Is it necessary to use mustard oil? Using mustard oil adds a distinct flavor to the dish, but if you don't have it, you can substitute with any other cooking oil.
  3. How spicy is this dish? The level of spiciness can be adjusted according to your taste. You can increase or decrease the amount of red chilli powder and green chillies as per your preference.
  4. Can I make this dish in advance? Yes, you can make Chhoila in advance and refrigerate it. It can be served cold or at room temperature.
  5. What can I serve with Chhoila? Chhoila is often served as an appetizer or a side dish in Nepali cuisine. It pairs well with rice, roti (Indian bread), or can be enjoyed on its own as a snack.
  6. Can I add other spices or ingredients? Feel free to experiment with additional spices or ingredients to customize the flavor. Some variations include adding roasted ground sesame seeds or crushed garlic for extra taste.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for marinating the meat and mixing the spices.
  • Pan - A wide and deep pan for cooking the meat and spices.
  • Tongs - For flipping and handling the meat while cooking.
  • Knife - For cutting the meat into small pieces and chopping the coriander leaves and green onions.
  • Measuring Spoons - To accurately measure the spices and lemon juice.
  • Serving Platter - A plate or platter to serve the Chhoila.
  • Serving Spoons - For scooping and serving the Chhoila.

Origin stories

Traditionally savored in the Newari community of Nepal, Chhoila has a story as intriguing as its taste. It's often told that Chhoila was born out of necessity during the harsh winters in Nepal, when the Newari people needed a way to preserve their meat. The raw meat was first seared over a flaming hot fire, which not only gave the dish its signature smoky flavor but also helped to preserve it for longer periods. Over time, Chhoila evolved from a simple survival food to an integral part of Newari feasts and celebrations. The dish also stands out for its use of buffalo meat, paying homage to the traditional reverence of buffaloes in the Newari culture. Today, Chhoila's fiery, smoky flavors continue to warm the hearts and palates of those who taste it, taking them on a culinary journey through the rich history and culture of Nepal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.