Bhein Tikki with Tamarind Chutney

Instructions

1. 1

   Cook the Vegetables

   • Thoroughly wash and peel the lotus stems. Chop them into 1-inch pieces. Wash the potatoes.
   • Place the chopped lotus stem and whole potatoes in a pressure cooker. Add 2 cups of water and a pinch of salt.
   • Pressure cook for 3-4 whistles on medium heat, or until both are very tender (approx. 10-12 minutes).
   • Once the pressure releases naturally, drain all the water. Allow the vegetables to cool completely to prevent the mixture from becoming sticky.
2. 2

   Prepare the Tikki Mixture

   • Once cooled, peel the potatoes and mash them in a large mixing bowl until smooth.
   • Grate the boiled lotus stem using a box grater or mince it finely. Add it to the mashed potatoes.
   • Add the finely chopped onion, green chilies, ginger paste, and garlic paste.
   • Incorporate all the dry spices: coriander powder, cumin powder, garam masala, amchur powder, red chili powder, turmeric powder, and salt.
   • Finally, add the chopped coriander leaves and besan. Mix everything thoroughly until a firm, uniform dough is formed. Taste and adjust seasoning if needed.
3. 3

   Shape the Tikkis

   • Lightly grease your palms with oil to prevent the mixture from sticking.
   • Divide the mixture into 12 equal portions.
   • Take one portion, roll it into a smooth ball, and then gently flatten it between your palms to form a round patty about 2 inches in diameter and ½ inch thick. Repeat for all portions.
4. 4

   Shallow Fry the Tikkis

   • Heat ¼ cup of oil in a non-stick skillet or tawa over medium heat.
   • Once the oil is hot, carefully place 4-5 tikkis in the pan, ensuring they are not overcrowded.
   • Fry for 3-4 minutes per side, until they turn a deep golden brown and become crisp.
   • Remove the cooked tikkis with a slotted spatula and place them on a plate lined with paper towels to absorb excess oil.
   • Repeat the process with the remaining tikkis, adding more oil if necessary.
5. 5

   Serve

   • Serve the Bhein Tikkis immediately while they are hot and crispy, accompanied by mint-coriander chutney, tamarind chutney, or a simple yogurt dip.