Entree: Nepal – Kathmandu Valley – नेवारी खाजा सेट ➤ Newari Khaja Set (Newar-style platter of beaten rice served with lentil patties, spiced grilled meat, pickle, egg, and fried potato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Total 1 hr 10 min

Ingredients

- 4 cups (120 g) beaten rice (chiura)
- Bara (lentil patties):
  - 1 cup (200 g) split black gram (urad dal), soaked 3–4 hours and drained
  - 1/2 tsp (2.5 g) salt
  - 1/4 tsp (1 g) ground turmeric
  - Oil for shallow frying, about 1/2 cup (120 ml)
- Chhwela (spiced grilled meat):
  - 1 lb (450 g) boneless chicken thighs, cut into 1 in (2.5 cm) cubes (approx. 4 thighs) — buffalo may be used traditionally
  - 2 tbsp (30 ml) mustard oil or vegetable oil
  - 2 tbsp (30 g) fresh ginger-garlic paste
  - 1 tsp (5 g) ground timur (Sichuan pepper) or to taste, ground black pepper as substitute
  - 1 tsp (5 g) Kashmiri chili powder or paprika
  - 1 tbsp (15 ml) lemon juice
  - 1/2 tsp (2.5 g) salt
- Tomato achar (Newari-style):
  - 2 medium tomatoes, finely chopped (about 10 oz / 300 g)
  - 1 small red onion, finely chopped (approx. 3 oz / 90 g)
  - 1–2 green chilies, minced (approx. 10 g)
  - 1 tbsp (15 ml) mustard oil
  - 1/2 tsp (2.5 g) ground timur or black pepper
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) fresh lemon juice
- Boiled eggs:
  - 4 large eggs, approx. 7 oz (200 g) total
- Fried potato:
  - 2 medium potatoes, boiled, peeled and then pan-fried, about 1 lb (450 g) total
  - 1 tbsp (15 ml) mustard oil or vegetable oil for frying
  - 1/2 tsp (2.5 g) salt
- Garnishes and extras:
  - 1/4 cup (15 g) fresh cilantro, chopped
  - 2 tbsp (30 ml) tomato or spicy achar sauce optional

Instructions

1. Prepare the bara batter: drain the soaked urad dal and grind coarsely with 2–3 tbsp water to a thick but spreadable paste. Mix in salt and turmeric. Heat oil in a skillet and spoon portions to form small patties; fry on medium heat until deep golden and cooked through, about 3–4 minutes per side. Drain on paper towel.
2. Make the chhwela marinade: combine ginger-garlic paste, timur, chili powder, lemon juice, salt, and oil. Toss the chicken cubes with the marinade and let rest 15–30 minutes. Grill or pan-sear the chicken on medium-high heat until browned and cooked through, about 8–10 minutes, turning once. Toss briefly in any reserved marinade juices if desired.
3. Prepare the tomato achar: mix chopped tomatoes, onion, chilies, mustard oil, timur, salt, and lemon juice in a bowl. Let sit at least 10 minutes for flavors to meld.
4. Boil and peel the eggs: place eggs in a pot, cover with cold water, bring to a boil, then simmer 8 minutes for hard-boiled. Cool, peel, and halve.
5. Prepare fried potatoes: slice boiled potatoes into rounds or chunks, heat 1 tbsp oil in a skillet, fry until golden and crisp at the edges, season with salt.
6. Assemble each khaja set plate: place about 1 cup (30 g) beaten rice (chiura) per person, arrange 2–3 bara patties, a portion of chhwela (about 4 oz / 110 g cooked chicken per person), 1 boiled egg half or whole as desired, a small mound of fried potato, and a spoonful of tomato achar. Garnish with chopped cilantro. Serve immediately so the bara and chhwela remain warm while the chiura stays light and crisp.