Bhein Tikki

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.
6. 6
   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.

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