Chukauni is a salad of potato and peas that originated from the western Nepali district of Palpa. Chukauni is a famous breakfast dish in Nepal and can be served warm or cold.






Skill level

Average: 4.4 (17 votes)


  • 4 medium potatoes (Desiree work well), peeled cut in chunky pieces
  • ½ cup (100 g) dried whole green peas (see Note), soaked overnight and washed
  • 1 medium onion, finely sliced
  • 1 cup plain yoghurt
  • 1 tsp red chilli powder
  • 1 long green chilli, chopped (optional)
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • salt, to taste
  • 2 tbsp mustard oil (see Note)
  • tsp fenugreek seeds (see Note)
  • ¼ tsp turmeric powder
  • coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

You will need to begin this recipe 1 day ahead.

Bring a saucepan of salted water to the boil. Add the potato, lower heat to a simmering, and cook for 12-15 minutes or until tender. If peas need softening further after soaking, add to saucepan with potatoes, 5 minutes after the potatoes begin to simmer. Drain, cool for 2 minutes. In a bowl, combine the potato and peas with the onions, yoghurt, chillies, ground coriander and cumin and salt. Mix well.

In a small pan, heat the mustard oil, then add the fenugreek. When the seeds are brown, add the turmeric powder and stir. Remove from heat and pour the oil mixture into the bowl with the potatoes and combine.

Season to taste. Cover and chill in a refrigerator. Garnish with coriander to serve.



• Whole dried green peas, mustard oil and fenugreek seeds are available from Indian food stores


Photography by Alan Benson