Bhee Pakora
Crispy, crunchy fritters made from thinly sliced lotus stem dipped in a spiced chickpea flour batter. A classic Sindhi tea-time snack that's addictive and easy to make at home.
For 4 servings
Prepare the Lotus Stem (5-7 minutes)
- Thoroughly wash the lotus stem. Peel the tough outer skin and slice it into 1/4-inch thick rounds.
- Inspect the holes for any trapped mud and clean them using a skewer or running water if necessary.
- In a medium pot, bring 4 cups of water to a rolling boil. Add the lotus stem slices and a pinch of salt.
- Parboil for 5-7 minutes until they are slightly tender but still retain a firm bite. Do not overcook.
- Drain the slices completely in a colander and spread them on a kitchen towel to pat dry. Ensuring they are dry is key for the batter to stick well.
Make the Batter (5 minutes)
- In a large mixing bowl, combine the besan, rice flour, ajwain, red chili powder, turmeric powder, garam masala, hing, baking soda, and salt.
- Whisk the dry ingredients together to ensure they are evenly mixed.
- Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- Stir in the finely chopped coriander leaves.
- Let the batter rest for 10 minutes. This allows the besan to hydrate, resulting in crispier pakoras.
Heat the Oil (5 minutes)
- Pour the oil into a kadai or deep-bottomed pan. Heat over a medium-high flame.
- To check if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180°C / 350°F).
Fry the Pakoras (8-10 minutes)
- Take one dry lotus stem slice at a time and dip it into the batter, ensuring it's evenly coated on all sides.
- Gently slide the battered slices into the hot oil. Fry in small batches of 5-6 to avoid overcrowding the pan, which can lower the oil temperature.
- Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp. The vigorous sizzling will subside as they cook through.
- Use a slotted spoon to turn them occasionally for even cooking.
Drain and Serve (2 minutes)
- Once golden and crisp, remove the pakoras from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
- Place the fried pakoras on a wire rack or a plate lined with paper towels to drain further.
- Immediately sprinkle a generous amount of chaat masala over the hot pakoras.
- Serve hot with mint-coriander chutney, tamarind chutney, or your favorite dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboiling the lotus stem is crucial for a tender interior and crispy exterior.
- 2Ensure the lotus stem slices are completely dry before dipping them in the batter; this helps the coating adhere properly.
- 3Adding rice flour to the besan batter is the secret to getting exceptionally crispy pakoras.
- 4Let the batter rest for 10-15 minutes. This allows the besan to hydrate fully, resulting in a smoother texture and lighter pakoras.
- 5Maintain a consistent medium-high heat. If the oil is too hot, the pakoras will brown quickly but remain raw inside. If it's not hot enough, they will absorb too much oil and become greasy.
- 6For the best taste and texture, serve the pakoras immediately as they tend to lose their crispiness over time.
Adapt it for your goals.
Spicier Version
Add 1-2 finely chopped green chilies or 1/2 teaspoon of black pepper to the batter for an extra kick of heat.
Herbaceous TwistHerbaceous Twist
Incorporate 1 tablespoon of crushed kasuri methi (dried fenugreek leaves) or finely chopped mint leaves into the batter for a different flavor profile.
Stuffed Bhee PakoraStuffed Bhee Pakora
Create a sandwich by placing a thin layer of spiced mashed potato or crumbled paneer between two thin lotus stem slices before dipping in batter and frying.
Air Fryer MethodAir Fryer Method
For a healthier option, preheat your air fryer to 190°C (375°F). Arrange the battered slices in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway through, until golden and crisp.
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 maintain a feeling of fullness, which can support weight management.
Good Source of Vitamin C
Lotus stem contains a significant amount of Vitamin C, a powerful antioxidant that boosts the immune system, protects cells from damage, and is essential for collagen production and skin health.
Provides Plant-Based Protein
The batter is made from besan (chickpea flour), which provides a good amount of plant-based protein, essential for muscle repair, growth, and overall body function.
Frequently asked questions
One serving of Bhee Pakora (about 5 pieces) contains approximately 300-320 calories. The majority of the calories come from the besan batter and the oil absorbed during deep-frying.
