Chunla facts for kids
"Lāgwa" meatball (center right) and "lāpi" meat patty (center left) on a large ceremonial plate.
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| Place of origin | Nepal |
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Chunlā (Newar: चुंला) is a traditional meat dish from the Kathmandu Valley in Nepal. It's made from meat that is chopped very finely or ground up. Chunlā is a popular food among the Newar people, who live in Nepal. It's quite similar to a dish called "Qeema" that you might find in other parts of South Asia.
How Chunla is Made
Chunlā is usually made from water buffalo meat. First, the meat is ground. Then, different spices are mixed and kneaded into it. This helps the flavors blend together.
Cooking Steps
The spiced meat is then lightly fried in a pan. After frying, it's left to simmer in water. Simmering means cooking it gently in liquid for a while. This makes the meat tender and full of flavor. The final step adds a special touch. Fenugreek seeds are quickly cooked in oil until they "bloom." This flavored oil is then poured over the meat.
Different Ways to Enjoy Chunla
Chunlā can also be shaped into other yummy foods.
- Lāgwa (लाग्वः) is a meatball. The meat is rolled into a ball shape.
- Lāpi (लापी) is a patty. The meat is formed into a flat, round shape.
Both lāgwa and lāpi are fried and then simmered in water, just like regular Chunlā. These special meat dishes are often needed for certain ceremonies and celebrations.
Chunlā is also used in other ways without being cooked first. It can be a topping for "chatānmari," which are like rice flour crepes. It's also used on "wo" lentil patties. And, it makes a tasty filling for momos, which are a type of dumpling.
