Loved Emma Dati from Bhutan? This Nepalese Chukun-Occupational Cross-Border Recipe you need!

Emma Datti was an absolute delicacy in Bhutan on its own. But Deepika Padukone raved about creamy, blows, a recipe for Chile, which made the dish become a literal viral feeling on the Internet, and every effect on the food knocks it over the Pressal of its followers!

Now it is very unlikely that you have not tried EMA Datshi. So, if you are among those who are salivated in the thought of a bowl from Emma Dati, similar to Deepika, we have the next cross -border recipe for you, which absolutely deserves to become viral. The modest Nepalese Chukuny, like Ema Datshi, is creamy but carries its own sharp and unique taste profile, perfect for when you want a fast and light lunch, which also comforts you from the inside. So here’s the recipe!

Nepalese Chukani

Ingredients: Cottage cheese – 1 cup, red chili powder – 1tsp, Amchur – 1tsp powder, salt – 1tsp (adjust the taste), water – spray, sliced ​​onions – a handful of boiled potatoes – 2 to 3, sliced ​​- a few; For hardening – mustard oil, matti casseris, chili powder, turmeric powder

Method: Eliminate the cottage cheese into a fairly large mixing bowl and season with red chili powder, powder and salt. Whisk it well to spread the spices and get rid of lumps. Now throw in onions, boiled potatoes and coriander and give it a light mixture. Now keep it aside when you are preparing quenching. Take some mustard oil and place it on the heat. Throw in the cassy -metty, chili powder and turmeric powder. As soon as everything starts hissing, remove it from the heat and pour it on the roofs. It is best for the roofs to be not cold, as hot hardening can threaten the texture in parts – using the Dahi room temperature for the recipe – the best rate. Now on a spoonful of this sharp, creamy and let alone an objectively delicious on a plate with steamed hot rice and enjoy!

(Recipe from Aniket Pal Singh Yadavanshi)

Ready to prepare a sharp Nepalese storm in your kitchen?