Choila

Ingredients

Meat

• 800 gbuffalo meat or beef, in one thick piece
• salt, for boiling

Seasoning

• 4 tbspmustard oil
• 1 tbspchilli powder
• 1 tspground timur
• 1 tspground cumin
• 1 tspground coriander
• ½ tspturmeric
• 1 tbspginger and garlic paste
• juice of 1 lime
• salt

Tempering

• 6dried red chillies
• 1 tbspfenugreek seeds

To finish

• 1red onion, sliced
• 4green chillies, sliced
• a handful of coriander

To serve

• chiura, beaten rice
• black soybeans

Directions

1. Boil the meat in salted water for 30 minutes until just cooked through, then drain it and let it cool.
2. Grill the whole piece over an open flame or hot coals until well charred on every side, about 8 minutes.
3. The char is the dish. Choila without a properly burnt exterior is just spiced meat, and it is the smoke that carries everything else.
4. Cut the grilled meat into thin slices or small cubes.
5. Toss it with the chilli powder, timur, cumin, coriander, turmeric, ginger and garlic paste, salt and lime juice.
6. Heat the mustard oil until it smokes, then take it off the heat and let it cool for 30 seconds. Raw mustard oil is harsh and acrid, and smoking it takes that off while keeping the pungency that the dish needs.
7. Drop the dried red chillies and fenugreek seeds into the hot oil for a few seconds until they darken, then pour the whole lot over the meat and toss immediately.
8. Fold in the sliced onion, green chillies and fresh coriander.
9. Let it stand for 10 minutes so the flavours settle, then serve at room temperature with beaten rice and black soybeans, as part of a samay baji platter.

Technique

• Timur and mustard oil together are what make this Newari. Neither has a good substitute.
• It is served at room temperature rather than hot, which is worth knowing before you make it to order.
• Kachila, the version made with raw minced buffalo, is traditional in the same community and is not given here.

Substitutions

• Beef, lamb or goat, all of which are used.
• Groundnut oil with a teaspoon of mustard powder if mustard oil is unavailable.

Variations

• Boiled only, without the grilling, which is the milder everyday version.
• With considerably more chilli, as it is served with drinks.
• Made with chicken or with grilled mushrooms.

History

Newari dish of buffalo grilled over flame then tossed with mustard oil, chilli and spices; part of the samay baji platter.

Frequently asked questions

What is Choila?

Choila is a snack from Nepal: spicy grilled buffalo meat with mustard oil, timur and beaten rice. Newari dish of buffalo grilled over flame then tossed with mustard oil, chilli and spices; part of the samay baji platter.

How long does Choila take to make?

Choila takes 20 min of preparation and 40 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Choila?

Yes, within limits. Beef, lamb or goat, all of which are used. Groundnut oil with a teaspoon of mustard powder if mustard oil is unavailable.

What is the most important thing to get right in Choila?

Grill the whole piece over an open flame or hot coals until well charred on every side, about 8 minutes.