Loading...
Crispy, savory patties made from tender lotus stem and potatoes, spiced with classic Indian herbs. A popular North Indian street food snack, perfect with a side of mint chutney.
For 4 servings
Pressure Cook Lotus Stem & Potatoes
Prepare the Mixture Base
Mash and Combine
Add Aromatics and Spices
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
Crispy, savory patties made from tender lotus stem and potatoes, spiced with classic Indian herbs. A popular North Indian street food snack, perfect with a side of mint chutney.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 186.68 calories per serving with 5.41g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Form the Tikkis
Shallow Fry
Serve
For a lower-calorie option, brush the tikkis with a little oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also cook them in an air fryer at 180°C (360°F) for 12-15 minutes.
Enhance the nutritional value by adding finely chopped vegetables like carrots, peas, or bell peppers to the mixture before shaping the tikkis.
The recipe uses besan (gram flour), which is naturally gluten-free. However, always double-check that your spices, especially asafoetida (if used), are certified gluten-free.
For a kid-friendly version, place a small cube of mozzarella or processed cheese in the center of each tikki before shaping and frying.
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This snack provides essential minerals like potassium from potatoes and lotus stem, which is vital for heart health and blood pressure regulation, as well as iron and copper.
Lotus stem is a notable source of Vitamin C, a powerful antioxidant that boosts the immune system and promotes healthy skin.
Bhein ji Tikki is a traditional savory snack from North Indian cuisine, particularly popular in Sindhi households. 'Bhein' means lotus stem, and 'tikki' refers to a small patty or cutlet. It's made by combining boiled and mashed lotus stem and potatoes with a blend of aromatic spices.
Bhein ji Tikki can be a relatively healthy snack. Lotus stem is rich in fiber, vitamins, and minerals. This recipe uses shallow frying, which is healthier than deep frying. To make it even healthier, you can bake or air-fry the tikkis.
A serving of 3 Bhein ji Tikkis contains approximately 220-260 calories, depending on the size of the potatoes and the amount of oil absorbed during frying. This makes it a moderately caloric but satisfying snack.
The most common reason for tikkis breaking is excess moisture in the mixture. Ensure you drain the boiled lotus stem and potatoes thoroughly. If the mixture still feels too wet, add a tablespoon or two of besan (gram flour) or breadcrumbs to act as a binder.
Yes, this recipe is naturally gluten-free as it uses besan (gram flour) as a binding agent, which does not contain gluten. Just ensure your other packaged spices, like garam masala, are free from gluten-containing additives.
Store leftover cooked tikkis in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a tawa or in an air fryer for a few minutes until they become crisp again. Avoid microwaving, as it can make them soggy.