Selroti and Aalu Achaar are two popular Nepali dishes that are loved by locals and visitors alike. Selroti is a traditional Nepali bread made from rice flour and is often served during festivals and special occasions. It has a unique round shape and a crispy exterior with a soft and chewy interior.
Aalu Achaar, on the other hand, is a spicy potato pickle that is served as a side dish or condiment with many Nepali meals. It is made from boiled potatoes, mustard oil, vinegar, and a variety of spices, including cumin, coriander, and chili powder. The pickle has a tangy and spicy flavor that complements the mild taste of Selroti.
Together, Selroti and Aalu Achaar make a delicious and satisfying meal. They are often served for breakfast or as a snack and are perfect for on-the-go eating. Many Nepali families also enjoy these dishes together during festivals and other celebrations.
If you are visiting Nepal, be sure to try Selroti and Aalu Achaar. You can find them at local restaurants and street vendors throughout the country. They are a great way to experience the unique flavors and culture of Nepal.
Making Selroti: To make Selroti, you will need the following ingredients:
- 2 cups of rice flour
- 1 cup of warm water
- 1/2 cup of sugar
- 1/2 tsp of baking powder
- 1/4 tsp of cardamom powder
- Oil for deep frying
- In a mixing bowl, combine the rice flour, sugar, baking powder, and cardamom powder.
- Slowly add the warm water to the mixture and stir until you have a smooth batter.
- Cover the batter and let it rest for at least 30 minutes.
- Heat oil in a deep frying pan over medium heat.
- Dip a funnel or a bottle with a narrow nozzle into the batter and slowly pour the batter into the hot oil in a circular motion to form a round shape.
- Fry the Selroti until it is golden brown and crispy.
- Remove from the oil and drain on a paper towel.
Making Aalu Achaar: To make Aalu Achaar, you will need the following ingredients:
- 3-4 medium-sized boiled potatoes, peeled and cubed
- 1/4 cup of mustard oil
- 1 tsp of cumin seeds
- 1 tsp of coriander seeds
- 1/2 tsp of fenugreek seeds
- 1/4 tsp of asafoetida powder
- 1/4 tsp of turmeric powder
- 1 tsp of chili powder
- Salt to taste
- 2 tbsp of vinegar
- In a pan, heat the mustard oil until it starts to smoke.
- Add cumin, coriander, and fenugreek seeds and fry until fragrant.
- Add asafoetida, turmeric, chili powder, and salt and fry for a few seconds.
- Add the boiled potatoes to the pan and mix well.
- Pour in the vinegar and stir to coat the potatoes.
- Remove from the heat and let it cool to room temperature.
- Serve as a side dish or condiment with Selroti or any other Nepali meal.