Bhee Ji Tikki

Name: Bhee Ji Tikki
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g lotus stem (peeled and roughly chopped); 2 pcs potato (medium, boiled and mashed); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 3 tbsp cilantro (finely chopped); 0.5 tsp chaat masala; 0.5 tsp cumin powder; 0.5 tsp red chili powder; 1 pinch amchur (dry mango powder); 0.5 tsp salt; 0.5 cup breadcrumbs (for coating); 4 tbsp oil (for shallow frying)

RATING

4.3/5(28)

TASTE SCORE

8/10

Crispy, golden patties made from tender lotus stem, mashed potatoes, and aromatic spices. A beloved Sindhi specialty, these tikkis are shallow-fried to perfection, offering a delightful contrast of crunchy exterior and soft, flavorful interior. Perfect as a tea-time snack or party appetizer.

PREP

25m

COOK

25m

SERVES

2 PIECE

312 cal

SERVINGS

METHOD · 6 STEPS

pressure cook · ~15 min
Pressure cook the lotus stem.
Place chopped lotus stem in a pressure cooker with 1 cup water. Cook for 3-4 whistles until tender. Drain well and let cool slightly.
TIPMake sure the lotus stem is fully tender but not mushy — it should yield easily when pierced with a fork.
prep · ~5 min
Prepare the tikki mixture.
Grate or finely mince the cooked lotus stem. In a large bowl, combine the lotus stem, mashed potato, chopped onion, green chili, grated ginger, and cilantro.
mix · ~3 min
Season and bind the mixture.
1.Add chaat masala, cumin powder, red chili powder, amchur, and salt.
2.Mix well with your hands until all spices are evenly distributed.
3.Check the bind — the mixture should hold together when pressed. If too soft, add 1-2 tbsp breadcrumbs to the mixture.
TIPMash the potato while still warm — it binds better and gives a smoother texture.
prep · ~5 min
Shape the tikkis.
1.Divide the mixture into 8 equal portions.
2.Roll each portion into a ball, then flatten gently into a round patty about 1/2 inch thick.
3.Spread breadcrumbs on a plate and coat each tikki evenly on both sides, pressing lightly to adhere.
TIPKeep patties uniform in thickness so they cook evenly. Refrigerate for 10 minutes if they feel too soft to handle.
fry · ~10 min
Shallow fry the tikkis until golden.
1.Heat oil in a flat frying pan over medium heat.
2.Place 3-4 tikkis in the pan without overcrowding.
3.Cook for 3-4 minutes until the underside is deep golden and crisp.
4.Flip gently and fry the other side for 2-3 minutes until equally golden.
TIPMedium heat is crucial — too hot burns the breadcrumbs, too cool makes the tikkis oily.
serve · ~1 min
Drain and serve hot.
Transfer fried tikkis to a paper towel-lined plate to absorb any excess oil. Serve immediately with mint chutney or tamarind chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the cooked lotus stem thoroughly before grating to prevent a soggy mixture.
2
Use boiled potatoes that are still warm for better binding and a smoother texture.
3
Chill the shaped tikkis in the fridge for 10 minutes if the mixture feels too soft to handle.
4
Keep the patties uniform in thickness (about 1/2 inch) so they cook evenly.
5
Fry over medium heat — too high burns the breadcrumbs, too low makes them greasy.
6
Do not overcrowd the pan; fry in batches for a crisp, golden crust.
7
Serve immediately after frying for the best crunchy exterior and soft interior.

RECIPE VARIATIONS

Adapt it for your goals.

Baked or Air Fried

Baked or Air-Fried

For a lower-fat version, brush the tikkis lightly with oil and bake at 200°C (400°F) for 15-18 minutes, flipping halfway, or air-fry at 180°C (350°F) for 12-14 minutes. The exterior becomes crisp without deep frying.

HEALTH BENEFITS