Bhee Pakora
Crispy, golden fritters made from tender lotus stem slices coated in a spiced gram flour batter. A beloved Punjabi and Kashmiri winter snack that pairs perfectly with mint chutney and a steaming cup of masala chai.
For 4 servings
- prep · ~10 min
Prepare the lotus stem.
1.Wash and peel the lotus stem thoroughly.2.Slice into thin, even rounds about 0.5 cm thick.3.Soak the sliced lotus stem in salted water for 5 minutes, then drain and pat dry. - mix · ~7 min
Make the batter.
1.In a mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, carom seeds, cumin seeds, grated ginger, green chili, coriander leaves, and salt.2.Add water a little at a time, whisking continuously to form a thick, smooth batter that coats the back of a spoon.3.Let the batter rest for 5 minutes.TIPThe batter should be thick enough to cling to the slices. Avoid making it too runny. - fry · ~20 min
Fry the pakoras.
1.Heat oil for deep frying in a kadhai over medium heat.2.Dip each lotus stem slice into the batter, coating evenly.3.Carefully drop the battered slices into the hot oil one at a time.4.Fry in batches for 2 to 3 minutes per side until golden and crisp.5.Remove with a slotted spoon and drain on paper towels.TIPMaintain medium heat throughout. High heat browns the batter quickly without cooking the lotus stem inside. - serve
Serve hot with mint chutney.
Serve immediately while crisp and hot, with fresh mint chutney and a sprinkle of chaat masala.
TIPThese pakoras lose their crunch when cold, so serve right away!
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak lotus stem slices in salted water for 5 minutes to remove any bitterness and ensure tenderness.
- 2Pat the lotus stem slices completely dry before dipping into batter to help the coating adhere.
- 3The batter should be thick enough to coat the back of a spoon; add water sparingly to avoid a runny consistency.
- 4Rest the batter for 5 minutes; this allows the chickpea flour to hydrate fully for a crispier texture.
- 5Fry in small batches to avoid crowding the oil, which can lower the temperature and make pakoras greasy.
- 6Use a slotted spoon to gently stir the oil while frying for even browning and better crunch.
- 7Serve immediately after frying as Bhee Pakora loses its crispness quickly when it cools.
Adapt it for your goals.
Air-fryer
For a lower-oil version, arrange the battered slices in a single layer in an air fryer basket, spray lightly with oil, and cook at 200°C for 12-15 minutes, flipping halfway. Ideal for those reducing deep-fried foods.
stuffedStuffed
Slice the lotus stem into thicker rounds (1 cm) and halve them partially to create a slit. Stuff with a spiced potato or paneer mixture before coating in batter. Adds a hearty filling for a more substantial snack.
gluten freeGluten-free
This recipe is naturally gluten-free as it uses chickpea flour and rice flour. Ensure all spice powders are certified gluten-free for dietary restrictions.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is a good source of fiber, which aids digestion and promotes gut health.
High Plant Protein
Chickpea flour (besan) provides plant-based protein, making these fritters more satiating than regular flour-based snacks.
Contains Anti-inflammatory Spices
Turmeric and ginger in the batter offer natural anti-inflammatory compounds, supporting joint and immune health.
Low in Saturated Fat
When fried in fresh oil at the right temperature, these pakoras absorb minimal oil, keeping saturated fat content moderate for an occasional treat.
Frequently asked questions
Softness usually means the batter was too thin or the oil wasn't hot enough. Ensure the batter is thick and the oil is at a medium heat (around 180°C) before frying.
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