चुकौनी (Chukauni)

About This Recipe

Ingredients

• 1
  4 medium (≈400 g), boiled & cubedPotatoes (boiling type)

  Starchy base for the salad

• 2
  1½ cups (≈375 ml)Thick yogurt (dahi)

  Creamy, tangy dressing—use well-set dahi

• 3
  1 smallOnion, thinly sliced

  Adds crunch and sweetness

• 4
  1–2Green chilies, chopped

  Fresh heat; adjust to taste

• 5
  2 Tbsp, choppedFresh coriander leaves

  Herbal freshness

• 6
  ½ tspCumin powder

  Earthy depth to the yogurt

• 7
  ½ tspRed chili powder

  Color and gentle warmth

• 8
  ¾ tsp (to taste)Salt

  Seasons potatoes and yogurt

• 9
  1 TbspLemon juice (optional)

  Extra brightness and tang

• 10
  2 TbspMustard oil (for tempering)

  Signature aroma; heats to smoking point

• 11
  1 tspFenugreek seeds

  Nutty, bittersweet crackle in jhaneko

• 12
  ½ tspTurmeric powder

  Bloomed in hot oil for color and aroma

Instructions

1. 1
   Boil potatoes in salted water until just tender. Drain, cool slightly, peel and cut into 2 cm cubes.
2. 2
   In a mixing bowl whisk yogurt until smooth. Stir in salt, cumin powder, red chili powder and optional lemon juice.
3. 3
   Fold in potato cubes, sliced onion, chopped green chilies and coriander. Toss gently to coat; set aside.
4. 4
   Tempering (jhaneko): Heat mustard oil in a small pan until it just smokes. Reduce heat; add fenugreek seeds and fry until deep brown (a few seconds). Switch off heat; immediately add turmeric and swirl.
5. 5
   Pour the hot tempering over the yogurt–potato mixture. Mix gently, taste and adjust salt/chili.
6. 6
   Chill 15–20 minutes (optional) to meld flavors. Serve with sel roti, chiura or rotis.