Bhatmas Sadheko (Spiced Crispy Soybean Salad)

The essence of Nepali cuisine lies in its diverse flavors and unique combinations, and Bhatmas Sadheko is a perfect testament to this. This simple, yet flavorful snack is a beloved staple in many Nepali households and gatherings.

Bhatmas Sadheko is essentially a tossed dish made with crunchy soybeans, known as bhatmas in Nepali. The crispy texture of the soybeans combined with the tangy and spicy flavors of the other ingredients creates a delightful snack that is hard to resist. It is a classic khaja (light bite) often served alongside chiura (beaten rice) and a cup of milk tea.

Ingredients

You can find these ingredients in the produce and international sections of most grocery stores.

• 1 cup roasted soybeans (bhuteko bhatmas)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 2 cloves of garlic, minced
• 1/4 cup finely diced cucumber or mooli (white radish), optional but traditional for crunch
• Juice of 1 lemon
• A handful of fresh coriander leaves, chopped
• 1/4 teaspoon turmeric powder (optional)
• 1/4 teaspoon ground timur (Nepali Sichuan pepper)
• Salt to taste
• 1 tablespoon mustard oil

Instructions

1. Bloom the mustard oil: Heat the mustard oil in a small pan over medium-high heat until it just begins to smoke, then immediately remove from heat and let it cool to lukewarm. This step removes the raw bitterness and is the key to authentic flavor.

2. In a large mixing bowl, add the roasted soybeans, chopped onion, green chilies, minced garlic, and cucumber or radish (if using).

3. Add the lemon juice, chopped coriander leaves, turmeric, timur, and salt. Drizzle the cooled mustard oil over the mixture.

4. Toss everything together until well combined. Make sure the soybeans and vegetables are evenly coated with the seasonings and oil.

5. Let it sit for about 10 minutes to allow the flavors to meld together.

6. Serve the Bhatmas Sadheko as a snack or appetizer. It also pairs beautifully with chiura (beaten rice), a cup of chiya (milk tea), or as a side to drinks.

The crunch of the soybeans, the tang of lemon, the heat from the chilies, the citrusy buzz of timur, and the punch of garlic come together in a flavor that is unmistakably Nepali. Enjoy!