Bhee (lotus stem) Tikki

Bheeyah  Ji tikki

Few days back there was a food event where in the host called upon for Pakora recipes and being a sindhi I have no reason not to participate in that, coz Sindhis are world illfamous  famous for their love for crispy pakoras , fritters, Tikkis etc, basically anything deep fried.

But I wanted to make something special….something which is closely associated to Sindhi cuisine, is something unusual yet delicious….My thoughts wandered from Palak pakora to mix vegetable pakora but I wasn’t satisfied.Then after spending many days in deciding what to come up with, I zero in  down on Bhee Ji Tikki….a stuffed lotus stem, coated with chickpea flour batter and deep fried.

But my enthusiasm was crushed ,when I was unable to find lotus stem in our regular veggie market and despite of many rounds in market I could not hunt them in required time.I missed out the wonderful event 🙁

I was bit upset and just over a casual talk, I told my mother about it and as everyone knows how Mothers are…..these crispy lovely Bhee (Lotus stem)  Tikkis landed at my doorsteps in no matter of time

Yes… my father grabbed some Bhee from God- knows- where and my mother made the tikkis from them and send them to me. No marks for guessing how much I enjoyed these!

So now I am sending this to dear pooja and this is my yet another entry for Pooja’s Theme of the week-Saffron white green

Bhee (kamalkakdi or lotus stem) Ji Tikki

Bhee (lotus stem) Tikki
 
Author:
Recipe type: Deep fried snacks
Serves: 4-5
Prep time:
Cook time:
Total time:
 
Bhee or kamalkakdi or lotus stem are stuffed and then coated with a layer of spiced besan layer, deep fried tikkis, a very special tikki from Sindhi cuisine
Ingredients
  • Bheeya/bhein (Kamalkakdi or Lotus stem) 250 gm
  • Coriander leaves  -A small bunch
  • Green chillies 4-5
  • Garlic 10-12 cloves
  • Turmeric powder ¼ spoon
  • Coriander Powder  2 tsp
  • Amchoor (Optional) ¼ tsp
  • Gram flour(Besan) 1 small cup
  • Salt as per taste
  • Red chilli powder ¼ tsp
  • Baking soda a pinch
  • Oil for frying
Method
  1. Wash thoroughly kamalkakdi and cut it into pieces of about  2 inches long
  2. Now boil these in a pressure cooker with some salt and water, till 1 whistle
  3. Prick it with knife to check whether kamalkakdi is almost cooked or else boil it further.Depending upon the quality of kamalkakdi, the time to cook varies and if you are one of those unlucky people who is cooking bhee that just refuses to soften even after hell lots of cooker whistles, then make them cook faster by adding few drops of oil or sindhi papad (my MIL gave that tip) while boiling
  4. Meanwhile mix  chopped coriander leaves, green chillies and  garlic in mortar-pestle (Hamam Dasta) and pound it to obtain a coarse mixture.Please do not grind it. In case you don't have mortar pestle just crush them on flat surface with rolling pin etc
  5. Add salt, turmeric powder, coriander powder, amchoor powder (optional) and mix it properly
  6. Now take besan in a bowl, add some salt, red chilly powder and baking soda and mix it properly.Add water to make a batter of thick consistency
  7. Now take each piece of boiled kamalkakdi, slit it vertically and stuff the mixture properly.
  8. Dip it in besan batter and coat it properly.
  9. Fry it in hot oil on medium flame for a while, then take it out and press a little in between your palms (carefully so as to not break it) and fry again till crisp and golden colour.Repeat the procedure for remaining pieces
  10. Serve this Bheeya ji tikki with coriander and mint chutney and get praised for your hard work

Well, to mark the occasion of Indian Independence day which falls on 15th of August, Pooja asked every participant to write something about India, its culture or its history.

I on my part would like to end up this post with lyrics of this song, that describe Indians according to my perspective (please do take it on lighter note:-))
Hum logon ko samajh sako to samjho dilbar jaani
Jitna bhi tum samjhoge utni hogi hairaani
Apni chhatri tumko dedein kabhi jo barse paani
Kabhi naye packet mein bechein tumko cheez puraani
Phir bhi dil hai hindustani
Phir bhi dil hai hindustani
Phir bhi dil hai hindustani
Phir bhi dil hai hindustani

(If you can understand we Indians, then do try,the more you know about us,the more you will be amazed.On one hand we can hand over our umbrellas to the needy, when its raining and on the other hand we can even cheat you out by selling you outdated stuff, but after all said and done…we are Indians at our heart, with loads of love for our nation)

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20 thoughts on “Bhee (lotus stem) Tikki

  1. please could you mail me recepie for preparing sindhi sweets like khorak and tosha.

  2. Hi,
    This recipe sounds fantastic. I am in search of a recipe of Bhee wali kabab. I have eaten this in Delhi ages ago and now I am desperately searching for this recipe. The kebab are oblong shaped,deep fried, but I am just not sure about the ingredients other than bhee .

    If you do know, appreciate if you would post it.

    Thanks

    Savita

  3. WOW SINDHI KHANA LIKE DIFFERANT FROM OTHERS IN EVERY RESPECT SWEET SINDHI SPICY FOOD SWEET SOUR NATURE WOW PROUD TO BE SINDHI

  4. Dheeraj Keswani says:

    its just a life saver for me ….. coz m leaving alone n dont know how to cook sindhi dishes… THANXXXX!!!!!!!!!!!!!!!

  5. I was not knowing how to cook but this is my favourate dish so thanks for your post

  6. Thanks for the tip. i’ll try using oil or papad while boiling the lotus root

  7. Mrs. Bhojwani says:

    Hi
    Dear
    Alka
    Kindly try to put more sindhi recipes like

    1) seal bahij
    2) bhindi basar
    3) besan ji bahji
    4) shimla mirch
    5) methi alu
    6) kadi
    7) dal palak
    8) singer ji bhaji – misal
    9) seal bread
    10) sindhi pakoda
    11) tri dali
    12) raha
    13) alu poha
    14) chehro dhodho
    15) chillo

    and put more pictures of sindhi food stalls from ulhasnagar/Sindhunagar.

  8. I have also not tasted this one before. Actually in south india, especially Tamil Nadu, the lotus stems are dried in the sun mixed with salt and preserved. This can be deep fried in oil, like chips, whenever required. So that’s my only experience with lotus stem. And you are also lucky to have your mother around to satisfy your cravings. Now I’m also enjoying my time with my mother who is visiting us for 5 months here.

  9. Havent had this one! They look and sound gorgeous though! Nice song to end:)

  10. Lovely looking tikki….never seen lotus roots tikki..this looks wonderful..

  11. Lotus stem tikkis sounds new and looks awesome.

  12. i used to go to kailas parbat to eat all the bhee dishes there – bhee chole, bhee this and bhee that. and now we make oven chips out of them. we adore this tuber.

  13. Hi Alka,

    Not sure about rules of Brillante award. Guess you just need to pass it on to someone else. Some have given it to upto 4 people.

    Have fun!
    Roma

  14. What a stunning tikki! This calls for an award. Please visit my site.

  15. now if someone would make it for me and send me 🙁 i have never seen lotus roots in my neck of woods!

  16. looks so yummy !!!
    you are one lucky girl Alka.

    thanks for your another nice entry.
    Happy Independence day to you too.

  17. hi Alka, They look great, moms are so wonderful. My MIL and her sisters love Bhee and we would make this for them often. But I never have it, cant have them. But these look so yummy you feel like having it

  18. those bhee tikkis look delicious, Alka.
    I remember this song, punchy & funny!

  19. Surrayya Kapri says:

    Is Beh ji tikki part of the regular sindhi cuisine I wonder? The dish is awesome!

  20. Gorgeous pic… Tikkis looks so perfect. And using lotus stem for tikkis is a new info for me. I have seen them in veggie pickles. In my place, it is used as sun dried fritters. I am still drooling over the pic…

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