Traditionally made with buffalo meat, Chhoila can also be prepared using chicken, duck, or mutton. The most popularly made Chhoila is Roasted Chhoila, also known as 'Haku Chhoila,' which has a smoky flavor. Key ingredients for making it include- garlic, ginger, green chilies, mustard oil, cumin, coriander, turmeric, and Sichuan pepper, locally called 'timur.' This combination not only enhances flavor but also provides warmth, making it a popular winter dish.The preparation of Chhoila is as much about tradition as it is about taste. Many Newar families still use traditional stone grinders to crush spices, preserving the authentic texture and aroma. No Newari celebration is completed without the serving of Chhoila. It is often paired with beaten rice, known as 'chiura,' and complemented with pickles and lentil patties. It serves as both an appetizer and a side dish, making it versatile and suitable for various occasions.
More than just food, Chhoila represents cultural pride and heritage. It connects people through shared flavors and timeless recipes passed down through generations. Whether enjoyed at home or during a festival, Chhoila continues to captivate taste buds and preserve Nepal’s rich culinary traditions.
Photo Credit-Harisiddhi Newa Suhlee,recipenp.com.