Sindhi Bhee Tikki (Lotus Stem Patties)
Sindhi Bhee Tikki are flavorful lotus stem patties, a beloved snack from the Sindhi cuisine. These crispy on the outside and tender on the inside patties combine lotus stem with aromatic spices, herbs, and potatoes, making for a unique and satisfying treat.
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Ingredients
- 300 gramslotus stem (bhee)
peeled and chopped into small pieces
- 2 mediumboiled potatoes
peeled and mashed
- 2 smallgreen chilies
finely chopped
- 2 tablespoonsfresh coriander leaves
finely chopped
- 1 inchginger
grated
- 1 teaspooncumin seeds
- 1 teaspoonred chili powder
- 1 teaspooncoriander powder
- 1 teaspoondry mango powder (amchur)
- 1 teaspoonsalt
adjust to taste
- 4 tablespoonsoil
for frying
- 1 cupbread crumbs
for binding and coating
Instructions
Boil the lotus stem pieces in salted water until tender but not mushy, about 10-12 minutes. Drain well and let cool.
In a large mixing bowl, mash the boiled lotus stem and boiled potatoes together until combined with a slightly coarse texture.
Add finely chopped green chilies, coriander leaves, grated ginger, cumin seeds, red chili powder, coriander powder, dry mango powder, and salt to the mash. Mix well.
Add bread crumbs gradually to the mixture until it binds well and the dough is firm enough to shape into patties.
Divide the mixture into equal portions and shape each into a round, flat patty approximately 2-3 inches in diameter.
Heat oil in a non-stick pan over medium heat. Once hot, shallow fry the patties in batches, about 3-4 minutes per side or until golden brown and crispy.
Remove the patties and place them on paper towels to absorb excess oil. Serve hot.
