How To Make Palpali CHUKAUNI | Nepali Food Recipe

Boil potatoes until tender, then peel and dice them into small cubes.

Grate the cucumber and squeeze out excess moisture.

Finely chop green chilies, ginger, garlic, onion, and tomato.

In a mixing bowl, combine yogurt, diced potatoes, grated cucumber, and chopped vegetables.

Add salt, black pepper, and cumin seeds to the mixture.

Drizzle lemon juice and mustard oil over the salad.

Mix all ingredients gently until well combined.

Chop coriander leaves and sprinkle on top for garnish.

Taste and adjust seasoning if necessary.

Refrigerate for at least 30 minutes before serving to enhance flavors.

Serve chilled as a side dish or appetizer.

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