Bhee Tuk
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Boil the Lotus Stem
- b.Wash the lotus stems thoroughly under running water, using a brush to clean any mud from the holes. Peel the tough outer skin.
- c.Slice the stems diagonally into 1/2-inch thick pieces.
- d.Place the slices in a pressure cooker with 1 cup of water and 1/2 tsp of salt. Cook for 2-3 whistles (about 10-12 minutes) until tender but still firm.
- e.Alternatively, boil in a pot of salted water for 15-20 minutes until a knife inserts easily. Do not overcook.
- f.Drain the water completely and spread the pieces on a plate to cool slightly.
- 2
Step 2
- a.Flatten and Coat the Pieces
- b.Place a boiled lotus stem piece on a flat surface and gently press it with the base of a small bowl or your palm to flatten it slightly. Be careful not to break it apart. Repeat for all pieces.
- c.In a mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, coriander powder, amchur powder, and the remaining 1/2 tsp of salt.
- d.Add water, 1 tablespoon at a time, and mix to form a thick, lump-free paste. The consistency should be like a thick pancake batter, able to coat the pieces without dripping off.
- e.Gently dip each flattened lotus stem piece into the paste, ensuring it is evenly coated on all sides.
- 3
Step 3
- a.First Fry
- b.Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface gradually.
- c.Carefully slide the coated lotus stem pieces into the hot oil, one by one. Fry in batches to avoid overcrowding the pan.
- d.Fry for 3-4 minutes, turning occasionally, until they are light golden and partially cooked.
- e.Remove them from the oil with a slotted spoon and place them on a plate.
- 4
Step 4
- a.Second Fry for Crispiness
- b.Increase the flame to medium-high to make the oil hotter.
- c.Once the oil is hot, carefully place the semi-fried pieces back into the pan, again in batches.
- d.Fry for another 1-2 minutes per side until they turn a deep golden brown and become very crispy.
- e.Remove with a slotted spoon and drain on paper towels to absorb any excess oil.
- 5
Step 5
- a.Garnish and Serve
- b.Transfer the hot Bhee Tuk to a serving platter.
- c.Sprinkle with chaat masala or extra amchur powder for an added tangy flavor, if desired.
- d.Serve immediately while hot and crispy with green chutney or as a side dish with dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose fresh, firm lotus stems without any soft spots or blemishes for the best texture.
- 2Do not over-boil the lotus stem, as it will become mushy and fall apart when you try to flatten it.
- 3The spice paste must be thick. If it's too thin, it won't adhere to the lotus stem during frying.
- 4Double frying is the secret to the perfect crispy texture of any 'tuk' preparation. Don't skip this crucial step.
- 5Fry in batches to maintain the oil temperature. Overcrowding will result in soggy, oil-logged bhee tuk.
- 6These are best enjoyed fresh and hot, as they tend to lose their crispiness upon cooling.
Adapt it for your goals.
Spicier Version
Add 1/4 teaspoon of black pepper powder and finely chopped green chilies to the batter for extra heat.
Herbed FlavorHerbed Flavor
Mix 1/2 teaspoon of ajwain (carom seeds) or 1 tablespoon of chopped cilantro into the batter for a different flavor profile.
Air Fryer MethodAir Fryer Method
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.
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 in managing blood sugar levels.
Good Source of Vitamin C
It contains a significant amount of Vitamin C, a powerful antioxidant that helps boost the immune system and protects the body against infections.
Packed with Essential Minerals
Lotus stem provides important minerals like potassium, which helps regulate blood pressure, and iron and copper, which are crucial for red blood cell production.
Frequently asked questions
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.