Selroti and Aaluko Achar

Region: Nepal Contributor: Binita Chhetri

Selroti and Aaluko Achar are an integral part of Nepali cuisine and are often made during special occasions and festivals such as Dashain and Tihar.

Selroti is a sweet pastry made with rice flour, sugar, and cardamom powder, is often associated with celebrations and auspicious events in Nepali culture. Aaluko Achar on the other hand, is a spicy and tangy tomato chutney-like condiment that complements Selroti perfectly. Paired together, they represent the warmth and festive spirit of Nepali culture, making them a cherished part of Nepali cuisine.

Ingredients

Selroti:

2 cups of rice flour

½ cup all-purpose flour

½ cup sugar (or to taste)

½ teaspoon cardamom powder

1 and ½ cups water (adjust as needed)

½ teaspoon baking powder

Ghee (clarified butter) or oil for frying

Aaluko Achar:

2-3 medium-sized fresh tomatoes, finely chopped

1 small onion, finely chopped

3-4 cloves of garlic, minced

1-inch piece of ginger, minced

2-3 green chilies, finely chopped (adjust to taste)

¼ cup mustard oil*

2 tablespoons vinegar or lemon juice

1 teaspoon salt (or to taste)

1 teaspoon cumin seeds

½ teaspoon turmeric powder

½ teaspoon red chili powder (or to taste)

Method

Selroti:

1. In a large mixing bowl, combine rice flour, sugar, and cardamom powder. Mix well.

2. Slowly add water, a little at a time, while continuously stirring the mixture, until you get a thick, smooth batter-like consistency. The amount of water needed may vary, so adjust accordingly.

3. Heat ghee or oil in a deep-frying pan on medium heat.

4. Using a funnel or a piping bag with a large round nozzle, pour the batter into hot oil in a circular motion to form a ring shape.

5. Fry the Selroti on medium heat until it turns golden brown and crispy on both sides.

6. Using a slotted spoon, remove the Selroti from the oil and place it on paper towels to absorb excess oil.

7. Repeat the process with the remaining batter.

Aaluko achar:

1. In a bowl, combine tomatoes, onion, garlic, ginger, green chilies, vinegar or lemon juice, salt, cumin seeds, turmeric powder, and red chili powder. Mix well and set aside.

2. Heat the mustard oil in a pan until it reaches smoking point. Remove the pan from the heat and pour the hot oil into the bowl with the mixture. Mix well.

Tip: Using hot oils adds an extra layer of flavour to Aaluko Achar but be careful while handling hot oil to avoid burns.

3. Adjust the seasoning according to taste.

4. Let the Aaluko Achar sit for at least 30 minutes for the flavours to meld together.

5. Serve Aaluko Achar with the Selroti.

*Mustard oil is traditionally used for its distinct flavour, but can be substituted with any other oil if it is not available

The Georges River Art Prize is an exhibition that happens every two years, showcasing the finest paintings and sculptures by artists from across the nation. It also gives young local artists a platform to display their works.

Selected works will be exhibited at Hurstville Museum & Gallery and Clive James Library Kogarah for three months from 28 October.

With over $20,000 of prizes on offer, entries for the 2023 Georges River Art Prize will open Monday 3 July, and close Friday 1 September.

Prize categories

Art Prize (painting prize) - $10,000 acquisitive

Sculpture Prize - $5,000

Local Artist Prize - $4,000 acquisitive & a solo exhibition

Little Artist Prize (7-12 years of age) - $200 materials voucher

Youth Prize (13-17 years of age) - $300 materials voucher

People’s Choice Prize - $500

Favourite Young Artist Prize - $100

Important dates:

Entries open: Monday 3 July 2023

Entries close: Friday 1 September 2023

Exhibition: 28 October 2023 - 18 January 2024

For more information, visit the Georges River Art Prize page on Council’s website.