Cut the boiled and peeled potatoes into medium-sized cubes and set them aside.
In a mixing bowl, add the thick yogurt.
Add cumin powder, red chili powder, salt, and lemon juice.
Mix well to form a smooth, spiced yogurt mixture.
Add the potato cubes to the yogurt mixture.
Add the finely sliced onions, chopped green chilies, and fresh coriander leaves.
Mix everything gently until the potatoes are well coated with the yogurt mixture.
Heat mustard oil in a small pan until it starts to smoke.
Add fenugreek seeds and let them turn dark brown (be careful not to burn).
Turn off the heat and immediately add turmeric powder. Stir quickly.
Pour this tempered oil directly over the assembled Chukauni.
Taste and adjust salt, chili, or lemon juice as needed.
Serve your Chukauni chilled or at room temperature as a side dish with rice or as a refreshing salad.
Ingredients
Directions
Cut the boiled and peeled potatoes into medium-sized cubes and set them aside.
In a mixing bowl, add the thick yogurt.
Add cumin powder, red chili powder, salt, and lemon juice.
Mix well to form a smooth, spiced yogurt mixture.
Add the potato cubes to the yogurt mixture.
Add the finely sliced onions, chopped green chilies, and fresh coriander leaves.
Mix everything gently until the potatoes are well coated with the yogurt mixture.
Heat mustard oil in a small pan until it starts to smoke.
Add fenugreek seeds and let them turn dark brown (be careful not to burn).
Turn off the heat and immediately add turmeric powder. Stir quickly.
Pour this tempered oil directly over the assembled Chukauni.
Taste and adjust salt, chili, or lemon juice as needed.
Serve your Chukauni chilled or at room temperature as a side dish with rice or as a refreshing salad.
Notes
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