Snacks & Street Food
Bhatmas Sandheko
भटमास सादेको
Bhatmas sandheko is dry-roasted soybeans tossed while still hot with raw onion, chilli, lime and mustard oil, so the beans stay brittle but drink up the dressing. It is the classic accompaniment to a glass of raksi or beer in a bhatti, and a fixture on Newar feast platters in its plainer roasted form. Made well it should crackle audibly and leave a numbing trace of timur behind.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
At the stove
Method
Drain the soaked soybeans and spread them on a cloth until the surface is completely dry, or they will steam instead of roast.
Dry-roast them in a heavy pan over medium heat, stirring almost continuously, for 10 to 15 minutes until they darken, split slightly and rattle against the pan.
Alternatively, deep-fry them briefly for a crisper, richer result, then drain well on paper.
Tip the hot beans into a mixing bowl and add the ginger, garlic, chilli powder, roasted timur and cumin, turmeric and salt.
Add the onion, tomato and green chillies and toss to combine.
Heat the mustard oil until it smokes, add the fenugreek seeds, and pull the pan off the heat as soon as they colour.
Pour the smoking oil over the beans and mix hard — it should hiss on contact.
Squeeze over the lime juice, fold through the coriander, and serve straight away while the beans are still warm and crunchy.
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