Bheeya Ji Tikki|Stuffed Lotus stem Tikki
Prep time
Cook time
Total time
Lotus stem stuffed with green masala, dipped in chickpea batter and double fried
Recipe type: Snacks
Cuisine: sindhi
Serves: 5
  • Bheeya/bhein (Kamalkakdi or Lotus stem) 250 gm
For Stuffing
  • Coriander leaves ½ cup
  • Green chillies 4-5
  • Chopped Fresh green garlic 2 tbsp
  • Turmeric powder ¼ spoon
  • Coriander Powder 2 tsp
  • Amchoor (Optional) ¼ tsp
  • Salt as per taste
To make batter for coating
  • Gram flour (Besan) 1 small cup
  • Salt as per taste
  • Red chilli powder ½ tsp
  • Baking soda a pinch
  • Oil for frying
  1. Wash thoroughly the lotus stem and cut it into pieces, each about 2 inches long.
  2. Now boil these in a pressure cooker with some salt and water, till almost done. Depending upon the quality of lotus stem, the time to cook varies.To soften the stem faster add few drops of oil or sindhi papad while boiling. The lotus stem that I used, was fresh and of good quality. I put it on low flame for 4 minutes after one whistle (of pressure cooker) and it was just perfect to stuff and fry.
  3. Meanwhile mix chopped coriander leaves, green chillies and chopped fresh garlic in mortar-pestle (Hamam Dasta) and pound it to obtain a coarse mixture.Please do not grind it.
  4. Add salt, turmeric powder, coriander powder, amchoor powder (optional) and mix it properly
  5. Take each piece of boiled lotusstem, slit it vertically and stuff the mixture 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. Dip each stuffed lotusstem piece in batter and coat it properly.
  8. 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
  9. Serve this Bheeya ji tikki with coriander and mint chutney or any chutney of your choice.
  10. Goes well with Dal rice, or Tidali dal
Recipe by Sindhi Rasoi |Sindhi Recipes at