Tag Archives: nepali food

Aloo Sandheko

Aloo Sandheko is a very common Newari dish that every Nepali loves. It is prepared in almost every Newari feast. It is a spicy potato salad with mustard oil, fenugreek seed dressing which is served cold. It is one of the most simple and basic Newari food.

This month was A’s birthday. We had a simple celebration at home with his favourite food on the menu and the invitees were his close friends here. Since A comes from a Newar family he loves his Aloo sandheko, Choela, aloo tama, aloo achar, aila and so on. I made “Aloo Sandheko” as a starter/snack for his birthday dinner and today I’m sharing with you all my version of the very common Newari dish.

Basic Ingredients

Boiled and cubed Potatoes-3-4
Ginger garlic paste-generous amount(around 2 tablespoons)
Red onions-1 large thinly sliced
Red Chilli powder/flakes-according to taste
Salt to taste
Lemon juice-1 tablespoon(optional)

Aloo ready to be mixed

Aloo ready to be mixed

For the dressing

Mustard oil(preferred)-2-3 tablespoons
Fenugreek seeds or Methi-1 teaspoonful
Green Chillies-few
Turmeric Powder-1 teaspoon

Chopped coriander leaves for garnishing.

Peel the boiled potatoes and cut it in cubes. In a large bowl mix all the basic ingredients and set aside.

In a pan, heat oil and add methi seeds. After the seeds start to brown, add the green chillies, turmeric powder and take it off from the heat and pour it in the bowl of potatoes. Mix all the ingredients in the bowl. Let it refrigerate for 30 mins before serving.

Sandheko Aloo, ready to be served :)

Sandheko Aloo, ready to be served 🙂



Filed under Food

Nepali Malpuwa Recipe

On the day of Laxmi Puja, I made some Malpuwa to offer to Goddess Laxmi. Malpuwa is like a deep fried  pancakes. I was never a big fan of Malpuwa before but this time it turned out really yummy. I didn’t do special shopping for making this, I just used whatever was available at home. So, I want to share my Malpuwa recipe with everyone here.

Ingredients (for 18-20 pieces)

Whole wheat flour-3 cups
Sugar-1 cup or less (according to your taste)
Ghee-1 tablespoon
Cardamom-10-15 pods, peeled and ground
Dried dates-2-3
Dried coconuts(1-2 tbs grated or finely chopped)
Baking soda/Baking powder-1/2 teaspoon
Oil for deep frying

First mix the flour and ghee and rub together. Warm 2 cups of water and add 1 cup of sugar until the sugar is completely dissolved. Pour the sugar syrup in the flour and ghee mix to make a pancake like batter with moderately thick consistency. If the syrup is not enough, put some more warm water in the mixture. Put the rest of the ingredients except the baking powder in the batter and mix well.

Malpuwa batter: I forgot the take a picture when the bowl was full.

Now heat oil in a deep pan to deep fry the malpuwa. Mix the baking powder in the batter just before frying. Pour the batter mix with the help of a big kitchen spoon into the hot oil (I used the spoon that comes with rice cooker). You can fry 2-3 malpuwa’s at one time but make sure that it is totally emerged in oil and does not stick together.

Frying the Malpuwa batter.

Fry until golden and crisp and your malpuwa is ready to serve :).

Yummy! Yummy!

You can also add fennel seeds, almonds and pistachios in the batter for more flavor. Also to make the malpuwa more crispy, you can add half a cup of Suji(or semolina) flour to the batter and adjust the batter consistency accordingly.


Filed under Culture, Kitchen

Chatpate Aloo(Tangy Potato)

“Aloo” in Nepali or Potatoes in English is the favourite vegetable of Nepalese people. In almost every vegetable curry that we prepare at home, aloo is present. We also had an entire essay dedicated to aloo as a part of our school curriculum! It goes well with all the green veggies either stir fried veggies or curried veggies. In the olden times when only seasonal vegetables were available to buy at the market, aloo was one of the most easily available vegetable as it could be stored for a longer time. Since Nepal being mostly hilly and mountainous region, aloo was a great option to mix with the seasonal vegetable. Also I’ve experienced that aloo grown at colder regions are more tasty. I remember, when I travelled to Lukla with my parents (gateway to Namche Bazaar, Everest basecamp), our meal consisted of aloo, rice and ghee on most days and it was delicious.

Today, I will share with you all my personal aloo recipe. Its called “Chatpate Aloo”.

Boiled Potatoes-2-3
Cumin Seeds-1/2 tea spoon
Chat masala/Amchur powder-1 tea spoonful
Cumin powder-1/2 tea spoonful
Turmeric-a pinch
Kasoori Methi-1 tea spoonful
Salt- to taste
Red Chilli powder- to taste
Olive Oil/Mustard Oil- 1 table spoon

Boil the potatoes or microwave it in a plastic bag for 5-6 mins. I always wash the potatoes, put it in a plastic bag and microwave it according to the quantity to boil it. After that peel the potatoes and cut it in cubes. In a pan, heat the oil and pop the cumin seeds and add the turmeric powder. After that, toss the potatoes and add the rest of the ingredients and stir fry until the potatoes turn a little golden. Serve your Chatpate Aloo hot with roti or rice :).

Chatpate Aloo

TIP: Soak kasoori methi in some water to obtain the best results.


Filed under Culture, Kitchen