Looking for a healthy, easy, and traditional side dish? This Nepali Chukauni Recipe is just what you need! A beloved Nepali side dish, Chukauni is a flavorful potato yogurt salad from the beautiful hills of Nepal. In this video, I’ll show you how to make Chukauni completely vegan using soy yogurt, making it perfect for those on a plant-based or dairy-free diet.
This is a simple and quick recipe for Chukauni, also known as Aloo Chukauni—a comforting and spicy mix of boiled potatoes, creamy yogurt, onions, green chilies, and a tempering of mustard seeds, turmeric, red chili powder, and kasuri methi. Whether you know it as Chukauni Nepali dish, Chukauni of Nepal, or just a tasty Nepali aloo recipe, this version brings out the taste of Nepal in a fully vegan way.
This dish isn’t just delicious, it’s also a great weight loss yogurt recipe and perfect for anyone searching for healthy recipes with clean ingredients. It fits beautifully into both vegan Indian food and vegan Nepali recipe collections. It’s quick to make, refreshing, and ideal as a lunch side or a light dinner option.
So if you’re searching for:
Chukauni recipe, Nepali Chukauni recipe, Vegan Chukauni recipe, Nepali potato yogurt salad, or a traditional vegan Indian recipe, you’re in the right place!
Try this authentic Chukauni recipe and bring the flavors of Nepal into your home!
✨ What makes this Chukauni special?
✔️ Made with soy yogurt – gut-friendly and plant-based
✔️ Perfect for weight loss and healthy eating
✔️ Quick, easy, and full of flavor
🧂 Ingredients include:
Boiled potatoes
Soy yogurt
Onions, green chilies
Tadka with mustard seeds, red chili powder & kasuri methi
Amchur and basic spices
📝 Ingredients:
Main:
3 medium boiled potatoes – peeled & diced
1 cup soy yogurt – thick, unsweetened
1 medium red onion – thinly sliced
2 green chilies – finely chopped
2 tbsp fresh coriander leaves – chopped
In Yogurt Mix:
Salt – to taste
1/2 tsp amchur (dry mango powder)
1/2 tsp red chili powder
For Tadka:
1.5 tbsp mustard oil (or any preferred oil)
1 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp kasuri methi – crushed between palms
🔪 Instructions:
Boil & Prep:
Boil potatoes, cool, peel, and dice. Thinly slice onions and chop green chilies.
Mix Yogurt Base:
In a large bowl, whisk the soy yogurt. Add salt, amchur, and red chili powder. Mix well.
Then add the potatoes, onions, and green chilies. Gently mix to coat everything.
Prepare Tadka:
Heat mustard oil in a small pan until hot.
Add mustard seeds and let them splutter.
Lower the flame, add turmeric powder, red chili powder, and crushed kasuri methi. Stir for a few seconds and turn off the heat.
Final Mix:
Pour the tadka over the yogurt mixture. Mix gently.
Serve:
Garnish with fresh coriander leaves. Serve slightly chilled or at room temperature with roti, puri, or rice.
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