Potatoes and Pressed Rice Flakes

Name: Potatoes and Pressed Rice Flakes (Aalu Cheuraa)
Cuisine: Nepali
Ingredients: ½ teaspoon ground cumin; ½ teaspoon ground coriander; 1 teaspoon salt, adjust to taste; ½ teaspoon ground turmeric; 4 to 5 green onions (pale green parts), chopped; 1 tablespoon lemon juice; ½ teaspoon cayenne pepper powder; ½ cup chopped cilantro; 1 dried red chili, halved and seeded; 2 tablespoons clarified butter (gheu;) or vegetable oil; 2 tablespoons clarified butter (gheu;) or vegetable oil; 3 cups pressed rice flakes; 2 medium potatoes, peeled and cut into ½-inch cubes (about 2 cups); Small pinch ground asafetida; ½ teaspoon cumin seeds; 1 teaspoon brown mustard seeds; 1 teaspoon minced fresh ginger; 1 tablespoon brown sesame seeds; 2 tablespoons halved raw cashews; ¼ cup raisins

Aalu Cheuraa

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This is my favorite mid-afternoon snack and I make it frequently for a quick lunch served with yogurt and pickle. The ingredient list may look long, but the dish is simple to prepare. It is a convenient snack to pack for a picnic or short outing as it can be eaten at room temperature.

Ingredients

3 cups pressed rice flakes
2 tablespoons clarified butter (gheu;) or vegetab

Asia
Nepal
Lunch
Snack
Gluten-free
Vegan

Method

Spread the rice flakes on a large platter and pick out any foreign matter such as unhusked rice, stems, or powdery flakes and discard. Wash, rinse, and drain the rice flakes until water runs clear. Put the rice flakes in a medium-size bowl, cover with cold water, and soak for 1 minute. The softened rice flakes should be firm, not mushy or lumpy. Drain completely.

Heat the clarified butt