Bhee ja Pakora
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!
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Lotus Stem
- b.Thoroughly wash the lotus stem under running water. Use a small brush to clean any mud from the holes.
- c.Peel the tough outer skin with a vegetable peeler.
- d.Slice the lotus stem diagonally into 1/4-inch thick pieces.
- e.In a pressure cooker, combine the sliced lotus stem, 1 cup of water, and 1/4 tsp of salt. Cook on high heat for 1 whistle.
- f.Allow the pressure to release naturally. Drain the water completely and set the boiled lotus stem slices aside to cool slightly. Pat them dry with a paper towel.
- 2
Step 2
- a.Prepare the Batter
- b.In a medium mixing bowl, combine the besan, rice flour, ginger-garlic paste, chopped green chilies, ajwain, turmeric powder, red chili powder, amchur powder, garam masala, and 3/4 tsp of salt.
- c.Add the chopped coriander leaves and mix all the dry ingredients well.
- d.Gradually pour in about 3/4 cup of water, whisking continuously to form a smooth, thick batter without any lumps. The consistency should be like thick pancake batter, able to coat the back of a spoon.
- 3
Step 3
- a.Fry the Pakoras
- b.Heat oil in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C). To test, drop a small bit of batter into the oil; it should sizzle and rise to the top immediately.
- c.Dip each boiled lotus stem slice into the batter, ensuring it is evenly coated on all sides.
- d.Carefully slide the batter-coated slices into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 at a time.
- e.Fry for about 3-4 minutes, turning them occasionally, until they are deep golden brown and crispy.
- f.Using a slotted spoon, remove the pakoras from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 4
Step 4
- a.Serve
- b.Serve the Bhee ja Pakora immediately while hot and crispy.
- c.They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the lotus stem is boiled until just tender. Overcooking will make it mushy and difficult to handle.
- 2The batter consistency is crucial. If it's too thin, it won't coat the slices; if too thick, the pakoras will be doughy inside.
- 3Fry on a steady medium heat to ensure the pakoras cook through and become crispy without burning.
- 4For extra crispy pakoras, add 1 tablespoon of hot oil from the frying pan into the batter and mix well just before you start frying.
- 5Patting the boiled lotus stem slices dry before dipping helps the batter adhere much better.
Adapt it for your goals.
Spice Variation
Add 1/2 teaspoon of crushed coriander seeds and 1/4 teaspoon of black pepper to the batter for a different flavor profile.
Herb VariationHerb Variation
Incorporate finely chopped mint leaves or kasuri methi (dried fenugreek leaves) into the batter for added aroma.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps in managing blood sugar levels.
Good Source of Plant-Based Protein
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.
Packed with Vitamins and Minerals
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.
Frequently asked questions
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.