• Prep Time: 30 mins | Cook Time: 90 mins
• Servings: 5–6 | Level: Medium
• Traditional Nepali Winter Dish | Served with: Roti or Rice
Introduction
Nestled in the heart of the Himalayas, Nepal is a land where food is more than sustenance — it’s tradition, healing, and celebration. One such cherished dish is Khutti ko Jhol, a hearty goat trotter soup deeply woven into Nepali life. Whether it’s a rainy day in the hills, a return from long hours of farming, a family gathering, or the nurturing care after childbirth, this warming soup is always present — served with love, respect, and purpose.
Made from slow-simmered goat trotters, aromatic spices, and generations of culinary wisdom, Khutti ko Jhol is believed to raise body temperature, boost energy, and support bone health. Its rich broth, infused with garlic, ginger, and traditional spices, becomes more than just food — it’s comfort, medicine, and memory in a bowl.
Today, we share with you not just a recipe, but a taste of Nepal’s cultural soul — a dish that continues to nourish families in every season of life.
🧂 Ingredients
For the Broth:
- 5–6 lbs goat trotters (cleaned thoroughly)
- 8–10 cups water
- 4 bay leaves
- 10 cloves
- 2 tbsp whole black pepper
- 2 tbsp coriander seeds
- 1 piece cinnamon (2-inch)
- 1/4 onion
- 8 cloves garlic
- 1 inch ginger
- 1 tsp salt (adjust to taste)
For the Masala:
- 1/2–3/4 cup mustard oil
- 3 small red onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp ground coriander
- 1 tbsp chili powder
- 1 tsp Kashmiri chili powder
- 1 tsp turmeric
- 1 tbsp salt (adjust to taste)
- 1/2 tsp garam masala
For Garnish:
- Fresh chopped cilantro
👨🍳 Instructions
- Make the broth: In a pressure cooker, combine trotters with water, spices, onion, garlic, and ginger. Cook for 45–60 minutes until soft. Strain and reserve the broth and meat.
- Prepare the masala: Heat mustard oil. Add chopped onions and fry until golden.
- Add ginger-garlic paste and sauté 2–3 minutes.
- Add cooked trotters into the masala and mix well.
- Add spices: coriander powder, chili powders, turmeric, salt, and garam masala. Stir and roast 2–3 minutes.
- Add the reserved broth. Simmer on low heat for 45–60 minutes for thick, flavorful soup.
- Garnish with cilantro. Serve hot.
💡 Cooking Tips
- Use flour and vinegar wash to clean trotters thoroughly.
- Simmering longer improves flavor and texture.
- Adjust chili to your spice preference.
🍲 Serving Suggestion
Serve hot in a soup bowl with fresh roti, rice, or even naan. Great for winter nights and post-illness recovery meals.
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