Crispy, savory patties made from tender lotus stem and potatoes, spiced with tangy amchur. This classic Sindhi snack is a delightful appetizer, perfect with a side of green chutney.
Prep20 min
Cook25 min
Servings4
Serving size: 3 pieces
183cal
5gprotein
35gcarbs
3g
Ingredients
250 g Lotus Stem (Peeled and chopped into 1-inch pieces)
350 g Potatoes (About 2 medium, peeled and cubed)
1 medium Onion (Finely chopped)
2 pieces Green Chillies (Finely chopped, adjust to taste)
A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
Crispy Bhee Tikki with protein-packed boiled egg garnish – perfectly spiced for a delightful snack!
This sindhi dish is perfect for snack. With 339.96 calories and 12.51g of protein per serving, it's a high-fiber, gut-friendly, low-calorie option for your meal plan.
fat
0.5 tsp Red Chilli Powder (Adjust to spice preference)
0.25 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
0.25 cup Vegetable Oil (For shallow frying)
Instructions
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
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
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
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
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.
157cal
7gprotein
5gcarbs
12gfat
Ingredients
4 pcs Large Eggs
2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Black Pepper Powder (Freshly ground is recommended)
0.75 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3
Sauté the Spices
Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.