17 Delicious Nepali Food Recipes Authentic

Zesty flavors and aromatic spices await as we dive into the heart of Nepal’s culinary traditions with 17 Delicious Nepali Food Recipes Authentic. Whether you’re craving comfort food or eager to explore new tastes, these dishes promise to transport your kitchen to the Himalayas. Perfect for home cooks in North America looking to spice up their meal routine, this roundup is your ticket to a flavorful adventure. Let’s get cooking!

Momos

Whenever I think of comfort food that’s both fun to make and eat, momos always come to mind. These delightful dumplings, with their tender wrappers and juicy fillings, remind me of the bustling streets of Kathmandu, where I first fell in love with them.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 lb ground chicken (thigh meat gives the best flavor, trust me)
• 1 tbsp ginger-garlic paste (homemade is my secret weapon)
• 1/2 cup finely chopped onions (sweet onions add a nice touch)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp vegetable oil (extra virgin olive oil works in a pinch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup water (room temperature helps the dough come together smoothly)

Instructions

1. In a large bowl, combine the all-purpose flour and water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes. Tip: The resting period makes the dough easier to handle.
2. While the dough rests, mix the ground chicken, ginger-garlic paste, onions, soy sauce, and black pepper in another bowl. Tip: Mixing with your hands ensures the flavors meld beautifully.
3. Divide the dough into small balls, then roll each into a thin circle about 4 inches in diameter. Tip: Keep the unused dough covered to prevent drying.
4. Place a spoonful of the chicken mixture in the center of each circle. Fold the edges over the filling, pleating to seal. Tip: A little water on the edges helps them stick better.
5. Steam the momos in a steamer lined with parchment paper for 10 minutes over boiling water. Tip: Don’t overcrowd the steamer to ensure even cooking.

Unbelievably tender and bursting with flavor, these momos are a hit every time I serve them. Try pairing them with a spicy tomato chutney for an extra kick that’ll have everyone reaching for more.

Dal Bhat

Having spent a summer in Nepal, I was instantly drawn to the simplicity and heartiness of Dal Bhat. It’s a dish that reminds me of the warmth of Nepalese hospitality, with its comforting lentils and fragrant rice. Here’s how I like to make it at home, with a few personal tweaks.

Ingredients

• 1 cup basmati rice – I find the long grains add a nice texture.
• 1 cup red lentils – They cook faster and have a sweet, nutty flavor.
• 4 cups water – For cooking the lentils and rice separately.
• 1 tbsp ghee – My secret for a richer taste.
• 1 tsp turmeric – It gives the dal a beautiful golden color.
• 1 tsp cumin seeds – I love the earthy aroma they release when toasted.
• 1 medium onion, finely chopped – It adds a slight crunch and sweetness.
• 2 garlic cloves, minced – Because everything’s better with garlic.
• 1 tbsp ginger, grated – Fresh ginger adds a zing that powdered just can’t match.
• Salt to taste – I start with 1 tsp and adjust from there.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 30 minutes. This step is crucial for fluffy rice.
2. In a pot, bring 2 cups of water to a boil, add the soaked rice, reduce heat to low, cover, and cook for 15 minutes. Tip: Resist the urge to peek; steam is key.
3. Meanwhile, rinse the lentils and cook them in another pot with 2 cups of water and turmeric until soft, about 20 minutes. Stir occasionally to prevent sticking.
4. In a pan, heat ghee over medium heat, add cumin seeds, and toast until fragrant, about 30 seconds. Tip: Toasting spices unlocks their flavors.
5. Add onion, garlic, and ginger to the pan, sautéing until golden, about 5 minutes. This forms the flavor base of the dish.
6. Combine the sautéed mixture with the cooked lentils, add salt, and simmer for another 5 minutes. Tip: Letting it simmer melds the flavors beautifully.
7. Fluff the rice with a fork and serve it alongside the dal. The contrast between the creamy lentils and fluffy rice is divine.

One bite of this Dal Bhat, and you’re transported to the Himalayas. The creamy lentils paired with the aromatic rice make for a comforting meal that’s both nourishing and satisfying. Try serving it with a side of pickled vegetables for an extra tangy kick.

Thukpa

After a chilly evening hike last weekend, I found myself craving something warm, hearty, and full of flavor—enter Thukpa, a Tibetan noodle soup that’s as nourishing as it is delicious. This dish is my go-to when I need a little comfort, and I love how customizable it is based on what’s in my fridge.

Ingredients

• 8 cups of chicken broth (homemade if you have it, but store-bought works in a pinch)
• 2 cups of shredded cooked chicken (I often use leftovers from last night’s roast)
• 1 cup of sliced carrots (I like them thin so they cook quickly)
• 1 cup of sliced bell peppers (any color works, but I’m partial to red for sweetness)
• 2 cloves of garlic, minced (because more garlic is always better)
• 1 tbsp of grated ginger (fresh makes all the difference)
• 2 tbsp of vegetable oil (my kitchen staple)
• 8 oz of wheat noodles (the thicker, the better for soaking up that broth)
• Salt to taste (I start with a teaspoon and adjust from there)
• 1 tsp of black pepper (freshly ground, if possible)
• 2 green onions, sliced (for that fresh finish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant—be careful not to burn them.
3. Toss in the carrots and bell peppers, stirring occasionally for 3 minutes until they start to soften.
4. Pour in the chicken broth, bringing the mixture to a boil over high heat.
5. Once boiling, reduce the heat to medium-low and add the shredded chicken and wheat noodles, simmering for 8 minutes or until the noodles are tender.
6. Season with salt and black pepper, adjusting to your liking.
7. Garnish with sliced green onions before serving.

This Thukpa is a symphony of textures, from the slurp-worthy noodles to the crunch of fresh vegetables. I love serving it with a side of chili oil for those who like an extra kick—it’s the perfect bowl of comfort on any day.

Sel Roti

Yesterday, I stumbled upon a recipe that took me back to my childhood summers in Nepal—Sel Roti, a traditional, ring-shaped rice doughnut that’s crispy on the outside and soft on the inside. It’s the perfect blend of sweet and savory, and today, I’m sharing my take on this nostalgic treat.

Ingredients

• 2 cups of rice flour (I swear by the fine texture of Bob’s Red Mill for that perfect crispiness)
• 1/2 cup sugar (adjust slightly if you prefer it less sweet)
• 1/4 tsp cardamom powder (for that aromatic kick)
• 1/2 cup water (lukewarm works best to dissolve the sugar)
• Oil for deep frying (I use peanut oil for its high smoke point and neutral flavor)

Instructions

1. In a large mixing bowl, combine the rice flour, sugar, and cardamom powder. Mix them well to ensure the sugar is evenly distributed.
2. Gradually add lukewarm water to the dry ingredients, stirring continuously to avoid lumps. The goal is a thick, pancake-like batter.
3. Heat oil in a deep fryer or a heavy-bottomed pan to 350°F. A candy thermometer is handy here to maintain the right temperature.
4. Pour the batter into a piping bag or a squeeze bottle. Carefully pipe a ring shape directly into the hot oil. Tip: Work in batches to avoid overcrowding the pan.
5. Fry each Sel Roti for about 2-3 minutes on each side or until golden brown. Tip: The first side usually takes a bit longer than the second.
6. Use a slotted spoon to remove the Sel Roti from the oil and place them on a paper towel-lined plate to drain excess oil. Tip: Letting them sit for a minute on the paper towel helps in achieving that perfect crispiness.

Unbelievably crispy on the outside with a tender, slightly chewy center, these Sel Rotis are a delight. Serve them warm with a cup of masala chai for an authentic experience, or get creative and drizzle them with honey for an extra sweet touch.

Gundruk

Unearthing the flavors of traditional Nepalese cuisine in my kitchen has been a journey of discovery, and Gundruk, a fermented leafy green vegetable dish, stands out for its unique tangy taste and health benefits. It’s a humble yet profound dish that connects me to the simplicity and richness of Himalayan culinary traditions.

Ingredients

• 1 lb of mustard greens (I find the slightly bitter ones add depth to the ferment)
• 1 tbsp salt (I swear by Himalayan pink salt for its mineral content)
• 2 cups water (filtered, to avoid any chlorine that might inhibit fermentation)
• 1 tbsp mustard oil (this is non-negotiable for authenticity and flavor)

Instructions

1. Wash the mustard greens thoroughly under cold running water to remove any dirt or impurities.
2. Chop the greens into 2-inch pieces, ensuring they’re uniform for even fermentation.
3. In a large bowl, mix the chopped greens with salt, massaging gently to help break down the cell walls.
4. Transfer the greens into a clean, dry jar, pressing down firmly to remove air pockets.
5. Pour the water over the greens until they’re fully submerged, then drizzle the mustard oil on top to create a seal.
6. Cover the jar with a clean cloth and secure it with a rubber band to keep out dust while allowing air flow.
7. Place the jar in a cool, dark place for 5 days, checking daily to ensure the greens remain submerged.
8. After 5 days, taste the Gundruk. It should have a pleasant sourness. If not, allow it to ferment for another day or two.
9. Once fermented to your liking, store the Gundruk in the refrigerator to halt the fermentation process.

Perfectly fermented Gundruk has a vibrant sourness that can elevate a simple bowl of rice or add complexity to soups. I love tossing it with roasted tomatoes and a dash of chili oil for a quick, flavorful side dish.

Dhindo

Last weekend, I stumbled upon a traditional Nepali dish called Dhindo during a cultural festival, and it was love at first bite. This simple yet hearty meal, made from just a few ingredients, reminded me of the comfort food my grandma used to make, proving that sometimes, the simplest dishes carry the most flavor.

Ingredients

• 2 cups of cornmeal (I find that a finely ground cornmeal works best for a smoother texture)
• 4 cups of water (filtered water is my preference for a cleaner taste)
• 1 teaspoon of salt (I like to use Himalayan pink salt for its subtle mineral notes)
• 2 tablespoons of ghee (clarified butter adds a rich, nutty flavor that’s irreplaceable)

Instructions

1. In a large pot, bring the 4 cups of water to a rolling boil over high heat. Tip: A heavy-bottomed pot prevents the Dhindo from sticking and burning.
2. Gradually add the 2 cups of cornmeal to the boiling water, stirring continuously with a wooden spoon to avoid lumps. Tip: Constant stirring is key to achieving that perfect, smooth consistency.
3. Reduce the heat to medium-low and continue to cook the mixture, stirring constantly, for about 15 minutes or until it thickens to a dough-like consistency. Tip: If the mixture becomes too thick, you can add a little more water, but do so sparingly.
4. Once the Dhindo has reached the desired consistency, remove the pot from the heat and stir in the 1 teaspoon of salt and 2 tablespoons of ghee until well combined.
5. Serve the Dhindo hot, traditionally by forming small balls with your hands and dipping them into a side of spicy pickles or curry. The texture should be soft yet firm enough to hold its shape, with a comforting, buttery flavor that’s both simple and deeply satisfying.

The beauty of Dhindo lies in its versatility; it pairs wonderfully with almost any side, from tangy pickles to rich, meaty curries. Its humble ingredients transform into a dish that’s both nourishing and incredibly flavorful, a testament to the magic of traditional cooking.

Yomari

Remember the first time I stumbled upon Yomari at a local Nepalese festival? It was love at first bite. This sweet, dumpling-like treat, filled with molasses and sesame, has since become a cherished recipe in my kitchen, especially during chilly evenings when I crave something warm and comforting.

Ingredients

• 2 cups rice flour – I’ve found that a fine grind works best for that smooth, melt-in-your-mouth texture.
• 1 cup water – Always use warm water to help the dough come together more easily.
• 1/2 cup molasses – The darker, the better for a deep, rich flavor.
• 1/4 cup sesame seeds – Toasted lightly for that nutty aroma.
• 1 tbsp ghee – My secret ingredient for adding a subtle richness.

Instructions

1. In a large mixing bowl, combine the rice flour and warm water, kneading until a smooth dough forms. Tip: If the dough feels too sticky, add a little more flour, but be careful not to make it too dry.
2. Divide the dough into small, equal-sized balls, about the size of a walnut. Tip: Keeping them uniform ensures even cooking.
3. Flatten each ball into a disc, then place a teaspoon of molasses and a pinch of sesame seeds in the center. Fold the edges over the filling, pinching to seal tightly. Tip: Make sure there are no gaps to prevent the filling from leaking out during cooking.
4. Steam the yomari in a steamer basket over boiling water for 15 minutes, or until they become translucent. Tip: Don’t overcrowd the steamer to allow each yomari enough space to expand.
5. Brush the cooked yomari lightly with ghee before serving to enhance their flavor and add a beautiful sheen.

Mmm, the first bite into a yomari reveals a gooey, sweet center contrasted by the soft, chewy exterior. Serve them warm with a sprinkle of extra sesame seeds on top for an added crunch, or pair with a cup of spiced chai for the ultimate comfort food experience.

Chatamari

Discovering Chatamari was like finding a hidden gem in the vast world of Nepalese cuisine. This savory rice crepe, often dubbed as the ‘Nepali Pizza,’ has become a weekend staple in my kitchen, offering a perfect blend of crisp edges and a soft, flavorful center.

Ingredients

• 1 cup rice flour (I swear by the fine texture of Bob’s Red Mill for that perfect crispness)
• 1/2 cup water (lukewarm works best to blend smoothly)
• 1/4 tsp turmeric (for that golden hue and subtle earthiness)
• 1/2 tsp salt (I like to use Himalayan pink salt for its mineral touch)
• 2 tbsp vegetable oil (extra virgin olive oil can be a healthier twist)
• 1/4 cup minced onions (the sharper, the better for a kick)
• 1/4 cup diced tomatoes (ripe ones add a nice sweetness)
• 1 green chili, finely chopped (adjust according to your heat preference)
• 2 tbsp cilantro, chopped (for that fresh, herby finish)

Instructions

1. In a mixing bowl, combine rice flour, turmeric, and salt. Gradually add lukewarm water, whisking continuously to avoid lumps, until the batter is smooth and slightly runny. Let it rest for 10 minutes. Tip: The resting time allows the flour to absorb water, ensuring a smoother crepe.
2. Heat a non-stick skillet over medium heat (350°F) and lightly brush with vegetable oil. Tip: A well-heated pan is key to getting those lacy edges.
3. Pour 1/4 cup of the batter into the center of the skillet, tilting it quickly to spread the batter into a thin, even circle.
4. Sprinkle minced onions, diced tomatoes, green chili, and cilantro evenly over the batter. Cover with a lid and cook for 2 minutes, or until the edges start to lift and the bottom is golden brown.
5. Drizzle a few drops of oil around the edges, flip the Chatamari, and cook uncovered for another minute until the other side is lightly crisped. Tip: Flipping requires confidence—use a wide spatula for support.

Golden and aromatic, this Chatamari delights with its crispy bottom and tender toppings. Serve it hot with a side of tangy tomato chutney or enjoy it as is for a quick, satisfying meal that transports you straight to the streets of Kathmandu.

Wo

Craving something that’s both comforting and a bit exotic? I recently stumbled upon ‘Wo,’ a dish that’s as fun to make as it is to eat, and it’s quickly become a staple in my kitchen. It’s the perfect blend of simplicity and flavor, ideal for those nights when you want something different without too much fuss.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect consistency)
• 1 cup water, lukewarm (trust me, the temperature makes a difference)
• 1 tbsp vegetable oil (I use avocado oil for its mild flavor and high smoke point)
• 1/2 tsp salt (sea salt is my go-to for its clean taste)
• 1/4 cup scallions, finely chopped (the greener, the better for that fresh kick)

Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt, whisking them together to ensure even distribution.
2. Slowly add the lukewarm water to the flour mixture, stirring continuously with a wooden spoon until a dough begins to form. Tip: The dough should be slightly sticky but manageable. If it’s too wet, add a bit more flour.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic. Tip: This is the perfect time to put on some music and enjoy the process.
4. Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to work with.
5. Divide the dough into 8 equal pieces, rolling each into a ball between your palms.
6. Heat the vegetable oil in a non-stick skillet over medium heat (350°F is ideal). Tip: A drop of water should sizzle when it hits the pan, indicating it’s ready.
7. Flatten each dough ball into a thin disc, sprinkle with scallions, and cook in the skillet for 2-3 minutes on each side, or until golden brown and slightly puffed.

Delightfully crispy on the outside with a soft, chewy interior, ‘Wo’ is best served hot off the skillet. I love pairing it with a spicy dipping sauce or even a simple soy-vinegar mix for an extra flavor punch.

Bara

Growing up in a multicultural neighborhood, I was introduced to Bara, a delightful Nepalese lentil pancake, at a local food festival. Its crispy edges and soft, fluffy center instantly won me over, and I’ve been perfecting my recipe ever since.

Ingredients

• 1 cup split black lentils (soaked overnight, they should feel soft between your fingers)
• 1/2 cup rice (I like using basmati for its fragrance, soaked alongside the lentils)
• 1/4 cup water (adjust as needed for the perfect batter consistency)
• 1 tsp turmeric powder (for that golden hue and earthy flavor)
• 1/2 tsp cumin seeds (toasted lightly for a nutty aroma)
• Salt to taste (I start with 1/2 tsp and adjust after the first pancake)
• Vegetable oil for frying (a neutral oil works best here)

Instructions

1. Drain the soaked lentils and rice, then blend them with water until smooth. The batter should coat the back of a spoon.
2. Stir in turmeric, cumin seeds, and salt into the batter. Let it rest for 15 minutes; this helps the flavors meld.
3. Heat a non-stick pan over medium heat and add a teaspoon of oil. Swirl to coat the pan evenly.
4. Pour a ladleful of batter into the pan, spreading it gently into a circle. Cook for 2-3 minutes until the edges lift easily.
5. Flip the pancake carefully and cook for another 2 minutes until both sides are golden and crisp.
6. Repeat with the remaining batter, adding oil as needed. Keep the cooked Bara warm under a towel.

Delightfully crispy on the outside and tender inside, Bara is best served hot with a side of tangy tomato chutney or a dollop of yogurt. For a twist, try topping it with avocado slices and a sprinkle of chili flakes for a fusion breakfast.

Aloo Tama

Growing up in a household where spices were the soul of every meal, Aloo Tama holds a special place in my heart. This tangy and savory Nepalese dish, with its unique blend of bamboo shoots and potatoes, is a testament to how simple ingredients can create magic. I remember my aunt insisting on fresh bamboo shoots for that authentic crunch, a tip I swear by to this day.

Ingredients

• 2 cups potatoes, diced (I always leave the skin on for extra texture)
• 1 cup bamboo shoots, sliced (fresh if you can find them, but canned works in a pinch)
• 2 tbsp mustard oil (it’s the secret to the dish’s distinctive flavor)
• 1 tsp turmeric powder (for that golden hue and earthy taste)
• 1 tsp cumin seeds (toasted lightly before adding for a nutty aroma)
• 2 green chilies, finely chopped (adjust according to your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust as needed)

Instructions

1. Heat the mustard oil in a pan over medium heat until it starts to smoke slightly, then cool for a minute. This removes the raw taste.
2. Add the cumin seeds to the oil and let them sizzle for about 30 seconds until fragrant.
3. Toss in the diced potatoes and turmeric powder, stirring well to coat every piece evenly.
4. Cover and cook on low heat for 10 minutes, stirring occasionally to prevent sticking. Tip: The potatoes should be halfway cooked at this stage.
5. Add the bamboo shoots and green chilies, mixing gently to combine without breaking the shoots.
6. Continue cooking uncovered for another 5-7 minutes, until the potatoes are tender and the bamboo shoots are heated through. Tip: A fork should easily pierce the potatoes.
7. Season with salt, give it one final stir, and remove from heat. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

Kick back and savor the contrasting textures—the soft potatoes against the crisp bamboo shoots, all brought together by the pungent mustard oil. Serve it alongside steamed rice or enjoy it as a standalone dish with a sprinkle of fresh cilantro for a pop of color.

Kwati

Sometimes, the most comforting dishes come from traditions that span generations, and Kwati is no exception. This Nepalese mixed bean soup, bursting with flavors and nutrients, has been my go-to for chilly evenings or when I need a hearty, wholesome meal that feels like a hug in a bowl.

Ingredients

• 1 cup mixed beans (I love using a blend of black-eyed peas, chickpeas, and kidney beans for a variety of textures)
• 2 tbsp ghee (for that rich, nutty flavor, though you can substitute with butter if needed)
• 1 large onion, finely chopped (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger paste (I always keep a jar in the fridge for convenience)
• 1 tsp turmeric powder (for that beautiful golden color and health benefits)
• 1 tsp cumin seeds (toasting them slightly before use enhances their aroma)
• 4 cups water (adjust based on how thick you like your soup)
• Salt to taste (I start with 1 tsp and adjust as needed)

Instructions

1. Soak the mixed beans overnight in plenty of water. This step is crucial for reducing cooking time and making the beans easier to digest.
2. Drain the soaked beans and rinse them under cold water. Tip: Rinsing helps remove any impurities and reduces the chances of bloating.
3. In a large pot, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Add the chopped onions and sauté until they turn translucent, about 5 minutes. Stir occasionally to prevent burning.
5. Stir in the minced garlic and ginger paste, cooking for another minute until the raw smell disappears.
6. Add the turmeric powder and drained beans to the pot, stirring well to coat the beans with the spices.
7. Pour in the water and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for about 1 hour, or until the beans are tender. Tip: Skimming off any foam that rises to the top will give you a clearer soup.
8. Once the beans are cooked, season with salt to taste. Let the soup simmer for another 5 minutes to meld the flavors.
9. Serve hot, garnished with fresh cilantro if desired. Tip: A squeeze of lemon juice before serving adds a refreshing zing.

Great for any occasion, Kwati is a dish that warms the soul with its rich, earthy flavors and creamy texture. I love serving it with a side of steamed rice or crusty bread for a complete meal that’s both satisfying and nutritious.

Sukuti

Just the other day, I stumbled upon a bag of sukuti at my local Asian market, and it brought back a flood of memories from my trip to Nepal. This spicy, dried meat snack is perfect for those who love a bit of heat and a lot of flavor. Today, I’m sharing my take on making sukuti at home, because why not bring a piece of that adventure into our kitchens?

Ingredients

• 2 lbs beef (I prefer using flank steak for its lean quality and flavor)
• 1/4 cup soy sauce (low sodium is my go-to for better control over the saltiness)
• 2 tbsp chili powder (adjust based on your heat preference, but I love it spicy)
• 1 tbsp garlic powder (fresh minced garlic works too, but powder is more convenient for me)
• 1 tsp turmeric powder (for that beautiful golden color and subtle earthiness)
• 1/2 cup lemon juice (freshly squeezed, because the bottled stuff just doesn’t compare)

Instructions

1. Start by slicing the beef into thin, uniform strips, about 1/4 inch thick. This ensures even drying.
2. In a large bowl, combine the soy sauce, chili powder, garlic powder, turmeric, and lemon juice. Mix well to create a marinade.
3. Add the beef strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 12 hours, or overnight for deeper flavor.
4. Preheat your oven to 170°F, the perfect low temperature for drying without cooking.
5. Arrange the marinated beef strips on a wire rack placed over a baking sheet. This allows air to circulate around the meat.
6. Dry in the oven for 6-8 hours, flipping the strips halfway through, until the beef is dry and leathery but still pliable.
7. For extra crispiness, you can finish the sukuti in a dehydrator at 160°F for an additional 2 hours.

The sukuti should be chewy with a slight crisp, packing a punch of spicy, tangy flavors. Try serving it with a cold beer or as a bold addition to your next charcuterie board for an unexpected twist.

Choila

Few dishes bring the vibrant flavors of Nepal to my kitchen like Choila. This spicy, grilled meat dish, often made with buffalo or chicken, is a staple during festivals and family gatherings, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 1 lb chicken thighs, boneless and skinless (I find thighs juicier than breasts)
• 2 tbsp mustard oil (the bold flavor is irreplaceable here)
• 1 tbsp turmeric powder (for that golden hue and earthy taste)
• 1 tbsp cumin powder (I toast whole seeds and grind them for extra aroma)
• 2 tbsp ginger-garlic paste (freshly made packs a punch)
• 1 tbsp red chili powder (adjust based on your heat tolerance)
• 1/2 cup fresh cilantro, chopped (for that fresh finish)
• 1 lime, juiced (about 2 tbsp, I always taste for the perfect tang)

Instructions

1. Marinate the chicken thighs with mustard oil, turmeric powder, cumin powder, ginger-garlic paste, and red chili powder in a large bowl. Ensure each piece is well coated. Let it sit for at least 30 minutes, or overnight for deeper flavors.
2. Preheat your grill to medium-high heat (about 375°F). Grill the marinated chicken for 6-7 minutes on each side, or until you see nice char marks and the meat is cooked through.
3. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This keeps the juices locked in.
4. Chop the chicken into bite-sized pieces and toss with fresh cilantro and lime juice in a clean bowl. Taste and adjust seasoning if needed.

Now, the Choila is ready to serve. The smoky aroma from the grill, combined with the tangy lime and spicy marinade, makes this dish irresistible. I love serving it with steamed rice or as a filling for wraps, adding a crunchy slaw for contrast.

Juju Dhau

Just when I thought I’d tried every yogurt under the sun, I stumbled upon Juju Dhau, a creamy, dreamy delight that’s been a well-kept secret in Nepalese cuisine. It’s like the dessert version of yogurt, and trust me, once you try it, there’s no going back.

Ingredients

• 1 gallon whole milk (I swear by organic for that extra creaminess)
• 1 cup sugar (adjust if you like it less sweet, but this is the sweet spot for me)
• 1 tbsp cardamom powder (the fresher, the better—grind your own if you can)
• 1/2 cup plain yogurt (room temp, as a starter—this is non-negotiable for me)

Instructions

1. Pour the milk into a large pot and heat it over medium heat until it reaches 180°F, stirring occasionally to prevent a skin from forming.
2. Once at temperature, remove from heat and let it cool down to 110°F. This is crucial—too hot, and you’ll kill the yogurt cultures.
3. Whisk in the sugar and cardamom powder until fully dissolved. The aroma at this stage is heavenly.
4. Gently stir in the room temperature yogurt until well combined. This is your starter, so make sure it’s evenly distributed.
5. Cover the pot with a lid and wrap it in a thick towel to keep it warm. Let it sit undisturbed for 6-8 hours, or until set. The longer it sits, the tangier it gets.
6. Once set, refrigerate for at least 2 hours before serving. Chilling it firms up the texture and enhances the flavors.

Silky smooth with a hint of cardamom, Juju Dhau is a dessert that’s both refreshing and indulgent. Serve it chilled with a drizzle of honey or fresh fruit for a twist that’ll impress any guest.

Lakhamari

Today, I stumbled upon a recipe that took me back to my childhood—Lakhamari, a sweet, deep-fried delicacy that’s a staple in Nepalese festivals. The crisp texture and the hint of cardamom make it irresistible, and I can’t wait to share how you can bring this taste of Nepal into your kitchen.

Ingredients

• 2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/2 cup sugar (for that perfect sweetness)
• 1/4 cup water (lukewarm works best to dissolve the sugar)
• 1/2 tsp cardamom powder (the secret to its aromatic flavor)
• Oil for deep frying (I use vegetable oil for its neutral taste)

Instructions

1. In a large bowl, mix the sifted all-purpose flour and cardamom powder until well combined.
2. In a separate bowl, dissolve the sugar in lukewarm water, stirring until the sugar is completely melted.
3. Gradually add the sugar water to the flour mixture, kneading until a stiff dough forms. Tip: If the dough feels too dry, add a teaspoon of water at a time.
4. Cover the dough with a damp cloth and let it rest for 30 minutes. This helps the gluten relax, making the dough easier to shape.
5. Divide the dough into small balls, then roll each ball into a thin rope and shape into a loop or any desired shape. Tip: Keep the shapes uniform for even frying.
6. Heat the oil in a deep fryer or a heavy-bottomed pan to 350°F. Tip: Use a candy thermometer to monitor the temperature accurately.
7. Fry the shaped dough in batches until golden brown, about 2-3 minutes per side, turning occasionally for even color.
8. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Just out of the fryer, Lakhamari is wonderfully crisp with a melt-in-your-mouth sweetness. Serve these golden loops with a cup of masala chai for an authentic experience, or package them in a pretty box as a homemade gift.

Yarshagumba Soup

Last week, I stumbled upon a treasure trove of Yarshagumba during my hike in the Himalayas, and I knew I had to turn it into something magical. This Yarshagumba Soup is my way of bringing a piece of that adventure into my kitchen, blending tradition with a touch of home comfort.

Ingredients

• 1 cup dried Yarshagumba (soaked overnight, because patience brings out its earthy depth)
• 4 cups chicken broth (homemade is my secret weapon, but store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced, because pre-minced just doesn’t carry the same punch)
• 1 tsp ginger, grated (I keep mine frozen for moments like this)
• Salt to taste (I’m generous here, but you do you)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes. This is when it’s ready to work its magic.
2. Add the minced garlic and grated ginger, sautéing until fragrant, roughly 1 minute. Keep the heat medium to avoid burning.
3. Drain the soaked Yarshagumba and add it to the pot, stirring to coat it in the oil and aromatics. This step is all about building layers of flavor.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and let it simmer uncovered for 30 minutes. The slow simmer is key to extracting the Yarshagumba’s essence.
5. Season with salt, starting with 1/2 tsp and adjusting as needed. Remember, you can always add more, but you can’t take it away.

Silky and rich, this soup carries the deep, mushroom-like flavor of Yarshagumba with a hint of ginger warmth. Serve it in a hollowed-out bread bowl for an edible conversation starter.

Conclusion

Mouthwatering and rich in flavors, these 17 authentic Nepali recipes offer a delightful journey into Nepal’s culinary heritage. Perfect for home cooks eager to explore new tastes, each dish promises an adventure. We’d love to hear which recipe stole your heart—drop a comment below! Loved our roundup? Share the love on Pinterest and spread the joy of Nepali cooking. Happy cooking!