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A crispy, savory snack from Sindhi cuisine. Tender lotus stem slices are dipped in a spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time treat!
Prepare the Lotus Stem
Prepare the Batter
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A crispy, savory snack from Sindhi cuisine. Tender lotus stem slices are dipped in a spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time treat!
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 276.26 calories per serving with 7.45g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Fry the Pakoras
Serve
Add 1/2 teaspoon of crushed coriander seeds and 1/4 teaspoon of black pepper to the batter for a different flavor profile.
Incorporate finely chopped mint leaves or kasuri methi (dried fenugreek leaves) into the batter for added aroma.
For a lower-oil version, arrange the batter-coated slices on a baking sheet, spray with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. You can also use an air fryer at 375°F (190°C) for 12-15 minutes.
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps in managing blood sugar levels.
The batter is made from besan (gram flour), which is a good source of plant-based protein, essential for muscle repair and overall body function. It's a great protein option for vegetarians.
Lotus stem contains important vitamins like Vitamin C, which boosts immunity, and minerals such as potassium, which helps regulate blood pressure, and iron, which is vital for blood production.
Bhee ja Pakora is a deep-fried snack, which makes it high in calories and fat. However, the main ingredients, lotus stem and besan, offer health benefits. Lotus stem is rich in fiber and nutrients, while besan is a good source of protein. It's best enjoyed in moderation as an occasional treat.
One serving of Bhee ja Pakora (about 5 pieces) contains approximately 315-330 calories, depending on the amount of oil absorbed during frying.
Yes, you can. Preheat your air fryer to 375°F (190°C). Arrange the batter-coated slices in a single layer in the basket, spray with a little oil, and air fry for 12-15 minutes, flipping them halfway through, until golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, place them in an air fryer or a preheated oven at 350°F (175°C) for 5-7 minutes.
This usually happens for two reasons: either the batter is too thin, or the lotus stem slices are too wet. Make sure your batter is thick enough to coat a spoon. Also, ensure you pat the boiled lotus stem slices completely dry with a paper towel before dipping them in the batter.