kashmiriMediumveganvegetariangluten freedairy free

Bhein Tikki

Name: Bhein Tikki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: kashmiri
Ingredients: 500 g lotus stem (cleaned, peeled if needed, cut into pieces); 1 pcs potato (medium, boiled and mashed); 1 pcs onion (small, very finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger (grated); 2 tbsp coriander leaves (finely chopped); 1 pinch red chili powder; 1 pinch garam masala; 1 pinch cumin powder; 0.5 tsp salt (divided); 3 tbsp chickpea flour (for binding); 2 tbsp rice flour (for light crispness); 2 tbsp oil (for shallow frying); 800 ml water (for boiling)

RATING

4.4/5(42)

TASTE SCORE

7/10

A crisp Kashmiri-style lotus stem tikki with a soft center and gentle spice. These pan-fried patties turn humble bhein into a satisfying snack or side that tastes especially good with chutney and hot tea.

PREP

25m

COOK

20m

SERVES

1 PIECE

120 cal

SERVINGS

METHOD · 6 STEPS

prep · ~7 min
Clean and cut the lotus stem.
Wash the lotus stem well to remove any trapped mud from the holes. Peel lightly if the skin is tough, then cut into small pieces for quicker cooking.
TIPRinse each piece under running water after slicing so the inner holes are clean.
boil · ~15 min
Boil the lotus stem until tender.
1.Add the lotus stem and water to a pot.
2.Bring to a boil over medium-high heat.
3.Cook until the pieces are tender enough to mash lightly with a spoon, about 12-15 minutes.
4.Drain well and let the steam dry off the extra moisture.
TIPDrain thoroughly so the tikki mixture stays firm and easy to shape.
mix · ~5 min
Make the tikki mixture.
1.Mash the boiled lotus stem coarsely in a bowl.
2.Add the mashed potato, onion, green chili, ginger, and coriander leaves.
3.Add red chili powder, garam masala, cumin powder, salt, chickpea flour, and rice flour.
4.Mix well into a firm mixture that holds its shape when pressed.
TIPKeep the mash slightly coarse for better texture instead of making it completely smooth.
assemble · ~4 min
Shape the tikkis.
Divide the mixture into 8 equal portions and shape each one into a small round 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 3-4 minutes.
4.Flip gently and cook the other side until crisp and evenly browned, about 3-4 minutes more.
TIPUse medium heat so the crust turns crisp before the outside gets too dark.
serve
Serve the bhein tikki hot.
Serve right away while the outside is crisp and the center is soft. They pair well with mint chutney or a simple cup of tea.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After boiling, let the lotus stem steam-dry in the colander for a few minutes so the mixture does not turn wet.
2
Mash the bhein coarsely, not into a paste, so the tikki keeps its Kashmiri-style bite and texture.
3
If the mixture feels loose because of juicy onion, add a little more chickpea flour before shaping.
4
Press the patties firmly and smooth any cracks; cracked edges tend to break when flipped.
5
Shallow-fry on medium heat only, so the rice flour has time to form a crisp crust without burning.
6
Do not move the tikkis too early in the pan; flip only after the first side looks deep golden and releases easily.
7
You can shape the patties ahead and chill them for 20-30 minutes to help them hold together better while frying.