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Crispy, double-fried lotus stem slices seasoned with classic Indian spices. This popular Sindhi snack is wonderfully crunchy on the outside and tender inside, perfect with any meal.
Prepare and Boil the Lotus Stem
Flatten and Coat the Pieces
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Crispy, double-fried lotus stem slices seasoned with classic Indian spices. This popular Sindhi snack is wonderfully crunchy on the outside and tender inside, perfect with any meal.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 264.04 calories per serving with 5.66g of protein, it's a moderately challenging recipe perfect for snack or appetizer or side.
First Fry
Second Fry for Crispiness
Garnish and Serve
Add 1/4 teaspoon of black pepper powder and finely chopped green chilies to the batter for extra heat.
Mix 1/2 teaspoon of ajwain (carom seeds) or 1 tablespoon of chopped cilantro into the batter for a different flavor profile.
For a healthier version, preheat your air fryer to 200°C (400°F). Arrange the coated pieces in a single layer, spray with oil, and air fry for 8-10 minutes. Flip, spray again, and air fry for another 5-7 minutes until golden and crisp. Note that the texture will be less crispy than the deep-fried version.
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps in managing blood sugar levels.
It contains a significant amount of Vitamin C, a powerful antioxidant that helps boost the immune system and protects the body against infections.
Lotus stem provides important minerals like potassium, which helps regulate blood pressure, and iron and copper, which are crucial for red blood cell production.
Bhee Tuk is a traditional Sindhi snack made from lotus stem (Bhee). The lotus stem is boiled, flattened, coated in a spiced gram flour batter, and then double-fried until crispy. 'Tuk' refers to a piece or slice in Sindhi.
The most common reasons are skipping the second fry, overcrowding the pan which lowers the oil temperature, or making the batter too thin. Double frying at the right temperature is essential for achieving the signature crispiness.
Yes, you can make a healthier version in an air fryer. After coating the pieces, spray them with oil and air fry at 200°C (400°F) for about 15-18 minutes, flipping halfway through. They will be crispy, but the texture will differ slightly from the deep-fried original.
Lotus stems can have mud inside their channels. Wash them thoroughly under running water. Use a thin bottle brush or skewer to clean the holes. After cleaning, peel the outer skin before slicing.
Lotus stem itself is nutritious, rich in fiber and minerals. However, Bhee Tuk is deep-fried, which adds a significant amount of fat and calories. It is best enjoyed in moderation as an occasional treat.
One serving of Bhee Tuk (approximately 1 cup or 140g) contains around 250-300 calories, primarily from the carbohydrates in the lotus stem and flour, and the fat absorbed during frying.