Ingredients

• 2 cups boiled and cubed potatoes
• 1 cup boiled soybean chunks (or any preferred protein like chickpeas)
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp mustard oil (or any neutral oil)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• 1 tbsp lemon juice
• Salt to taste

Instructions

Step 1: Prepare the Base

In a large mixing bowl, combine the boiled potatoes and soybean chunks (or chickpeas). Gently mix them together.

Step 2: Add Fresh Ingredients

Add the finely chopped onion, green chilies, and fresh cilantro to the bowl. Toss lightly to distribute the ingredients evenly.

Step 3: Season the Mixture

In a small bowl, mix the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Sprinkle this spice blend over the potato-soybean mixture.

Step 4: Add Oil and Lemon Juice

Drizzle mustard oil and lemon juice over the mixture. Use a spoon or your hands to gently combine everything, ensuring the spices coat the ingredients well.

Step 5: Rest and Serve

Let the Sandheko sit for 5-10 minutes to allow the flavors to meld. Serve as a side dish or snack, garnished with extra cilantro if desired.

Tips

For extra crunch, you can add roasted peanuts or sesame seeds. Adjust the spice levels according to your preference.