The word “snack” in Nepal is kind of a funny thing. Back home in the US, we think of snacks as chips and dip, fruit, or something simple and light. In Nepal, snacks can mean an entire meal or at the very least, cooking something. My mother-in-law doesn’t eat junk food or pre-packaged food, so her idea of snacks is homemade aloo choka. Until she stayed with us, I’d never heard of this dish. Now that I’ve tried it, I really enjoy it! We serve this aloo choka recipe as a side dish, but it can also be a standalone snack.Jump to Recipe
Aloo Choka is kind of like a Nepali mashed potato (except cold). It’s easy to make and only has a few ingredients, but the taste packs a punch. With just the right amount of timur, you’ll get the sensation that these mashed potatoes are dancing on your tongue. Depending on how much you like chili, you can make this mild (the way I do below) or you can add a ton of chili like my mother-in-law who eats food that is so hot it makes me cry.
Aloo Choka Recipe Ingredients
Aloo choka only has a few ingredients. You should be able to find them in your local supermarket, but if you can’t, here are the links to buy them on Amazon. This list has basic ingredients for all my Nepali recipes, so you don’t need everything listed below.
Aloo Choka Photos
Aloo Choka Recipe
- Mortar and Pestle
- 9 small potatoes (about 2 inches long each)
- 1 dried red chili (add more if you like spicy food)
- 2 tbsp mustard seed oil
- 3 cloves garlic
- ¼ tsp timur powder (Sichuan powder)
- ½ tsp salt
- In a mortar, grind the red chili, garlic cloves ,and timur powder (Sichuan) together until they are extremely fine.
- Boil 9 small potatoes for about 10-15 minutes or until soft
- Take the potatoes out of the hot water and let them cool for about 10-15 minutes.
- Once the potatoes have cooled, peel them. Then, mush the potatoes by hand.
- Add in the mustard oil and spices.
- Serve at room temperature or cold.
If you’re interested in learning to make more Nepali dishes, check out my Nepali Recipe section!
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This post was written by Michelle Della Giovanna and originally appeared on www.fulltimeexplorer.com