Snacks & Street Food
Aloo Sandheko
आलु सादेको
Aloo sandheko is boiled potato torn into rough pieces and dressed hard with raw mustard oil, chilli, lime and timur — the Nepali potato salad, and nothing like the mayonnaise kind. Sandheko simply means tossed or dressed, and the technique matters more than the recipe: everything goes in while the potato is warm enough to drink up the oil. It turns up as a side on Newar platters, as a filling for chatpate carts, and as a standalone snack with beaten rice.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
At the stove
Method
Boil the potatoes in their skins until a knife slides in easily but they are not falling apart, then drain and peel while still hot.
Break them into rough, uneven chunks with your hands rather than cutting them — the torn surfaces hold the dressing far better.
While still warm, add the garlic, chilli powder, roasted timur and cumin, turmeric and salt, and turn everything gently.
Heat the mustard oil in a small pan until it smokes, then drop in the fenugreek seeds and let them turn reddish-brown for a few seconds only.
Pour the hot oil over the potatoes, tipping in the fenugreek with it, and mix at once so the spices bloom into the warm potato.
Fold in the sliced onion and green chillies.
Squeeze in the lime juice, taste, and adjust the salt, sourness and heat — it should be assertively sour and tingly.
Finish with the coriander and spring onion and serve warm or at room temperature, with beaten rice alongside.
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