Description
'Bhatmas' means soybean in Nepali. Dry soybeans (black or yellow) dry-roasted in a pan until skins burst and crispy, tossed spicy with minced raw onion, tomato, garlic, ginger, green chilies, mustard oil, and lemon juice. A massive staple menu in Nepali Izakayas (Bhatti).
Restaurants serving Bhatmas Sadeko
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dry soybeans(Black is best)
- Onion
- Tomato
- Ginger
- Garlic
- Mustard oil
Instructions
- [Authentic Recipe]
- [Roast Soybeans]: Dry-roast dry soybeans in an unoiled pan slowly until skins pop and smell roasted; cool to crisp.
- [Mince Veg]: Finely mince onion, tomato, garlic, ginger, green chili, and coriander.
- [Toss]: Put beans and veg in a bowl, add salt, cumin powder, chili powder, mustard oil, and massive lemon juice; mix well by hand (or spoon) until flavors meld.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Using JP supermarket 'Setsubun Roasted Soybeans' skips roasting, making it instantly
Pairing
Raksi (Nepali Distilled Liquor) / Nepali Beer
Trivia
The 'sharp' mustard oil scent piercing the nose, the roasted soybean aroma, and the raw garlic/ginger punch leave a lingering trail; a magical bean dish you absolutely cannot stop eating once started.
Eating tips & etiquette
Eaten with Chiura (beaten rice) as part of Samay Baji (Newari festival plate), or scooped directly with a spoon, crunching it as a liquor snack.
Allergen
Soy