Bhein ji Tikki
A crisp North Indian tikki made with lotus stem, gentle spices, and gram flour for binding. The patties stay tender inside with a nutty bite from the bhein, making them a lovely tea-time snack or side.
For 8 servings
- prep
Clean and cut the lotus stem.
Wash the lotus stem well to remove any trapped grit in the holes. Peel lightly if the skin is tough, then cut into thin slices for even boiling.
- boil · ~15 min
Boil the lotus stem until tender.
Add the lotus stem and water to a pot and boil until the slices are just tender but not mushy, about 12 to 15 minutes. Drain very well and let them cool slightly.
TIPDrain thoroughly so the tikki mixture stays firm and easy to shape. - mix · ~5 min
Mash and season the mixture.
1.Roughly mash the boiled lotus stem in a bowl, leaving a little texture.2.Add besan, onion, green chili, ginger, coriander leaves, and cumin seeds.3.Add red chili powder, garam masala, amchur, and salt.4.Mix well until the mixture holds together when pressed. - assemble
Shape the tikkis.
Divide the mixture into 8 equal portions and shape each one into a small flat patty. Press the edges neatly so they do not crack in the pan.
- fry · ~8 min
Shallow-fry the tikkis.
1.Heat oil in a wide pan over medium heat.2.Place the tikkis in the pan without crowding.3.Cook until the bottom is golden and crisp, about 3 to 4 minutes.4.Flip gently and cook the other side until evenly browned.TIPUse medium heat so the crust turns crisp without burning before the center warms through. - serve
Serve the bhein ji tikki hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the lotus stem slices thoroughly through the holes; trapped grit can ruin the tikki texture.
- 2Boil only until just tender, since overcooked bhein turns watery and makes shaping difficult.
- 3After draining, spread the lotus stem out for a few minutes so excess steam escapes before mashing.
- 4Keep a little chunky texture while mashing; it gives these tikkis their signature nutty bite.
- 5If the mixture feels loose because of juicy onion, add a little extra besan before shaping.
- 6Shape and rest the patties for 10 to 15 minutes so they firm up and fry without breaking.
- 7Flip only after a deep golden crust forms; turning too early can cause the tikkis to split.
Adapt it for your goals.
Air-fryer
Brush the shaped tikkis lightly with oil and air-fry until browned for a lighter version with less pan work.
no onionNo-onion
Skip the onion for a cleaner lotus stem flavor and a slightly firmer mixture that is easier to shape.
spicierSpicier
Increase green chili and red chili powder if you want a sharper, hotter tea-time snack.
chaat styleChaat-style
Top hot tikkis with yogurt, chutneys, and a pinch of chaat masala to turn them into a fuller snack.
Why this is on our healthy list.
Fiber-Rich Vegetable Base
Lotus stem adds plant fiber and texture, making these tikkis more satisfying than flour-heavy fried snacks.
Plant Protein from Besan
Chickpea flour contributes plant protein and also helps bind the patties without relying on breadcrumbs.
Moderate Oil Cooking Method
Because the tikkis are shallow-fried rather than deep-fried, they can be made with relatively less oil.
Frequently asked questions
Drain the boiled lotus stem very well, mash it only after excess steam has escaped, and add a bit more besan if the mixture feels wet.
