Bhee (lotus stem) Tikki
 
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
Author:
Recipe type: Deep fried snacks
Serves: 4-5
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
Instructions
  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
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2008/08/bhee-lotus-stem-tikki/