Bhee (lotus stem) Tikki is the unique cutlet made of lotus stem, coated with spicy mixture of gram flour and then deep fried in hot oil. This is a very special snack dish of Sindhi Cuisine.
Preparation time: 20-25 minutes
Cooking time: 10 minutes
- 200 gms bhee (lotus stem)
- 2 tbsp besan (gram flour)
- 4 tbsp bread crumbs
- 1 tbsp ginger-garlic paste
- 4 green chillies chopped
- 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 tsp chaat masala
- Freshly coriander chopped
- Salt to taste
- Oil to deep fry
- 2 tbsp semolina (suji)
How to make Bhee (lotus stem) Tikki:
- Wash the lotus stem thoroughly, remove out the dirt and chop them into tiny pieces.
- Pressure cook the chopped bhee with little bit of salt for about 6-8 whistles.
- Make sure that bhee should be soft enough for making tikki.
- Combine besan, salt, bread crumbs, green chillies, ginger-garlic paste and all the spices.
- Mix well and mash the boiled bhee thoroughly in the mixture.
- Add fresh coriander and knead it with little bit of water.
- Knead like a dough, but it must be hard, use little bit of oil in your palms.
- Make small balls, flatten and give a round tikki shape.
- Coat the round shaped tikkis with the semolina.
- Heat sufficient oil in a pan and deep fry few at a time on medium high flame.
- Fry until tikki turns into crispy and golden brown in color.
- In the similar way make all the tikkis and drain on oil absorbent paper.
- Serve immediately with coriander or mint chutney.
- It is very important that bhee should be very soft, the hard lotus stem with not be tasty at the time of eating.
- You can mash the boiled potatoes with bhee and can make delicious bhee aloo tikki.
- If you do not want to deep fry the tikki’s then you can toast them in the oven.