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Crispy, savory patties made from tender lotus stem and spiced potatoes. This popular Sindhi snack is a delightful tea-time treat, perfect with a side of tangy chutney.
Pressure Cook Lotus Stem and Potatoes
Prepare the Tikki Mixture
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Crispy, savory patties made from tender lotus stem and spiced potatoes. This popular Sindhi snack is a delightful tea-time treat, perfect with a side of tangy chutney.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 178.78 calories per serving with 5.3g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Tikkis
Shallow Fry the Tikkis
Serve
For a lower-fat option, air-fry the tikkis at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden and crisp. You can also bake them on a lightly greased baking sheet at 200°C (400°F) for 20-25 minutes.
For an extra crispy exterior, lightly coat the shaped tikkis in rice flour or fine semolina (rava) before shallow frying.
Incorporate 1/4 cup of finely chopped carrots or boiled green peas into the mixture for added texture and nutrition.
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Both potatoes and lotus stem provide a good amount of potassium, an essential mineral that helps regulate blood pressure and maintain fluid balance in the body.
This snack is entirely plant-based, offering essential vitamins and minerals from vegetables and herbs, along with some protein from the besan (gram flour).
The complex carbohydrates from potatoes provide a steady release of energy, making this a satisfying and energizing snack.
One serving of Bhee Ji Tikki, which is approximately 3 pieces, contains around 175-190 calories. This is an estimate and can vary based on the amount of oil absorbed during frying.
Bhee Ji Tikki can be a healthy snack. Lotus stem is rich in fiber and nutrients. The main health consideration is the shallow frying. To make it healthier, you can pan-fry with minimal oil, bake, or air-fry the tikkis.
This usually happens due to excess moisture in the mixture. Ensure you drain the boiled lotus stem and potatoes very well. If the mixture still feels too wet, add a little more besan (gram flour) to act as a binder.
Yes, this recipe is naturally gluten-free as it uses besan (gram flour), which does not contain gluten. Just ensure your other packaged spices are certified gluten-free if you have a high sensitivity.
Store leftover tikkis in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them on a pan over low heat or in an air fryer for a few minutes to regain their crispiness. Avoid microwaving as it can make them soggy.
Lotus stem (Bhee or Kamal Kakdi) is commonly available at Indian or Asian grocery stores. You can find it in the fresh produce section, and sometimes frozen or canned.