Bhee Ji Tikki
Crispy, savory patties made from tender lotus stem and spiced potatoes. This popular Sindhi snack is a delightful tea-time treat, perfect with a side of tangy chutney.
For 4 servings
Pressure Cook Lotus Stem and Potatoes
- Place the prepared lotus stem rounds and whole potatoes in a pressure cooker.
- Add 2 cups of water and a pinch of salt. Secure the lid.
- Pressure cook on medium-high heat for 3-4 whistles, or for about 10-12 minutes, until the lotus stem is very tender and easily mashable.
- Release the pressure naturally. Drain all the water thoroughly and let the vegetables cool slightly.
Prepare the Tikki Mixture
- Once cool enough to handle, peel the potatoes.
- In a large mixing bowl, mash the boiled lotus stem and potatoes together. A potato masher works well. The texture can be slightly coarse for better mouthfeel.
- Add the finely chopped onion, green chilies, ginger-garlic paste, and fresh coriander leaves to the bowl.
- Sprinkle in all the dry spices: besan, amchur powder, red chili powder, garam masala, turmeric powder, and salt.
- Using your hands, mix everything together until a uniform, non-sticky dough is formed. Do not add any water. Taste and adjust seasoning if needed.
Shape the Tikkis
- Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
- Divide the mixture into 12 equal portions.
- Take one portion, roll it into a smooth ball between your palms, and then gently flatten it to form a round patty (tikki) about 2 inches in diameter and 1/2 inch thick.
- Place the shaped tikkis on a plate. Repeat for all portions.
Shallow Fry the Tikkis
- Heat the oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
- Carefully place 4-5 tikkis in the pan, ensuring they are not overcrowded.
- Fry for 3-5 minutes on the first side, until it turns a deep golden brown and becomes crisp.
- Gently flip the tikkis and fry the other side for another 3-5 minutes until equally crisp and golden.
- Remove the cooked tikkis with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- Repeat the process for the remaining tikkis.
Serve
- Serve the Bhee Ji Tikki hot, accompanied by green coriander-mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the lotus stem is boiled until completely tender. An undercooked stem will result in hard tikkis.
- 2Draining the boiled vegetables thoroughly is crucial. Excess moisture will make the tikkis break apart during frying.
- 3If your mixture feels too wet, add an extra tablespoon of besan to help bind it.
- 4Fry on a consistent medium heat. Frying on high heat will brown the outside too quickly, leaving the inside undercooked.
- 5For a tangier flavor, you can add 1/2 teaspoon of anardana (dried pomegranate seed) powder to the mixture.
- 6You can prepare the tikki mixture ahead of time and refrigerate it for up to 24 hours. Fry just before serving for the best crispy texture.
Adapt it for your goals.
Healthier Version
For a lower-fat option, air-fry the tikkis at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden and crisp. You can also bake them on a lightly greased baking sheet at 200°C (400°F) for 20-25 minutes.
Crispier CoatingCrispier Coating
For an extra crispy exterior, lightly coat the shaped tikkis in rice flour or fine semolina (rava) before shallow frying.
Add VegetablesAdd Vegetables
Incorporate 1/4 cup of finely chopped carrots or boiled green peas into the mixture for added texture and nutrition.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Potassium
Both potatoes and lotus stem provide a good amount of potassium, an essential mineral that helps regulate blood pressure and maintain fluid balance in the body.
Provides Plant-Based Nutrients
This snack is entirely plant-based, offering essential vitamins and minerals from vegetables and herbs, along with some protein from the besan (gram flour).
Energy Boosting
The complex carbohydrates from potatoes provide a steady release of energy, making this a satisfying and energizing snack.
Frequently asked questions
One serving of Bhee Ji Tikki, which is approximately 3 pieces, contains around 175-190 calories. This is an estimate and can vary based on the amount of oil absorbed during frying.