Bhee Ji Tikki
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the cooked lotus stem thoroughly before grating to prevent a soggy mixture.
- 2Use boiled potatoes that are still warm for better binding and a smoother texture.
- 3Chill the shaped tikkis in the fridge for 10 minutes if the mixture feels too soft to handle.
- 4Keep the patties uniform in thickness (about 1/2 inch) so they cook evenly.
- 5Fry over medium heat — too high burns the breadcrumbs, too low makes them greasy.
- 6Do not overcrowd the pan; fry in batches for a crisp, golden crust.
- 7Serve immediately after frying for the best crunchy exterior and soft interior.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is a good source of dietary fiber, which supports healthy digestion and helps maintain stable blood sugar levels.
Good Source of Vitamin C
Potatoes and green chilies contribute vitamin C, an antioxidant that supports immune function and skin health.
Contains Gingerol from Ginger
Fresh ginger provides gingerol, a natural compound with anti-inflammatory properties that can aid digestion.
Frequently asked questions
Yes, thaw frozen lotus stem completely, then pressure cook for 2-3 whistles until tender, draining well before grating.
