Pau quaa | Nepali Food Recipe | Anup Kitchen

Pau quaa | Nepali Food Recipe | Anup Kitchen

Pau quaa is a Newari delicacy made with lapsi (Hog Plum). It is sweet and sour soupy dish eaten during festivals.


  • Lapsi (hog plum): 800g
  • Fenugreek seeds: 1/2 tsp
  • Dried red chili: 3
  • Cumin seeds: 1/2 tsp
  • Garlic Ginger paste: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Salt: 1tsp
  • Red chili powder: 1/2 tsp
  • Sugar: 5 tbsp
  • Cardamom: 3
  • Cloves: 3
  • Oil: 2 tbsp
  • Water: 2 cup


  1. Peel off the shell of lapsi and collect in a bowl.
  2. Place the shells in a blender along with water and blend until it becomes smooth liquid.
  3. Heat up oil in a pot and toast fenugreek seeds until brown add cumin seeds and dried red chili.
  4. When fenugreek seeds turn black, add garlic ginger paste, turmeric powder and stir.
  5. Add the lapsi liquid and cook for about a minute.
  6. Add salt, red chili powder, sugar, crushed cloves and cardamom and keep stirring.
  7. Add about 2 cups of hot water and cook for about 5 minutes on medium heat and the pau qua is ready.
  8. Serve cold.

Recipe Video

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