Sindhi Bhee Tikki with Egg Fry

Instructions

1. 1

   Cook the Lotus Stem and Potatoes

   • Place the chopped lotus stem and cubed potatoes into a pressure cooker.
   • Add 1/2 cup of water and a pinch of salt.
   • Pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until they are very tender and easily mashable.
   • Once cooked, release the pressure and drain the vegetables in a colander. Ensure all excess water is removed to prevent soggy tikkis. Let them cool for 5-10 minutes.
2. 2

   Prepare the Tikki Mixture

   • Transfer the cooled vegetables to a large mixing bowl.
   • Mash them thoroughly with a potato masher or the back of a spoon. Aim for a mostly smooth mixture with some slight texture remaining.
   • Add the finely chopped onion, green chillies, grated ginger, and fresh coriander leaves to the bowl.
   • Sprinkle in all the dry spices: amchur powder, garam masala, red chilli powder, turmeric powder, and salt.
   • Finally, add the besan (gram flour), which acts as a binding agent.
   • Using your hands, mix all the ingredients until they form a uniform, firm, and non-sticky dough.
3. 3

   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) approximately 2 inches in diameter and 1/2 inch thick.
   • Place the shaped tikkis on a plate. You can refrigerate them for 15-20 minutes at this stage to help them firm up.
4. 4

   Shallow Fry the Tikkis

   • Heat 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 tikkis in the pan, leaving enough space between them to flip easily.
   • Fry for 3-4 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 3-4 minutes until equally crisp and golden.
   • Once cooked, remove the tikkis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
   • Repeat the process for the remaining tikkis, adding more oil if needed.
5. 5

   Serve

   • Serve the Sindhi Bhee Tikkis immediately while they are hot and crispy.
   • They pair wonderfully with Sindhi green chutney, tamarind chutney, or a simple tomato ketchup.