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Crispy, savory patties made from tender lotus stem and potatoes, spiced with tangy amchur. This classic Sindhi snack is a delightful appetizer, perfect with a side of green chutney.
Cook the Lotus Stem and Potatoes
Prepare the Tikki Mixture
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Crispy, savory patties made from tender lotus stem and potatoes, spiced with tangy amchur. This classic Sindhi snack is a delightful appetizer, perfect with a side of green chutney.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 179.64 calories per serving with 5.24g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Tikkis
Shallow Fry the Tikkis
Serve
For a lower-calorie option, bake the tikkis at 200°C (400°F) for 20-25 minutes, flipping halfway through, or cook them in an air fryer at 180°C (350°F) for 15-18 minutes until golden and crisp.
Increase the amount of green chillies and red chilli powder. You can also add 1/4 teaspoon of black pepper powder for extra heat.
Incorporate finely chopped vegetables like carrots, peas, or bell peppers into the mixture for added nutrition and texture. Ensure they are pre-cooked or finely grated.
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Both potatoes and lotus stem are rich in potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
The use of besan (gram flour) adds a good amount of plant-based protein to the dish, making it a more satiating and nutritious snack.
This dish contains various essential nutrients, including Vitamin C from potatoes and coriander, and iron and copper from the lotus stem.
One serving of Sindhi Bhee Tikki, which is about 3 pieces, contains approximately 180-190 calories. This can vary based on the amount of oil absorbed during frying.
Yes, it can be a healthy snack. Lotus stem is rich in fiber, vitamins, and minerals. Potatoes provide energy and potassium. To make it healthier, you can bake or air fry the tikkis instead of shallow frying to reduce the oil content.
This usually happens due to excess moisture in the mixture. Make sure you drain the boiled lotus stem and potatoes very well. If the mixture still feels too wet, you can add an extra tablespoon of besan or rice flour to absorb the moisture and improve binding.
Absolutely! Preheat your air fryer to 180°C (350°F). Lightly brush the tikkis with oil and place them in the basket in a single layer. Air fry for 15-18 minutes, flipping them halfway through, until they are golden brown and crisp.
Yes, this recipe is naturally gluten-free as it uses besan (gram flour), which is made from chickpeas and does not contain gluten.
Yes. You can shape the tikkis, place them on a tray, and freeze them until firm. Then, transfer them to a freezer-safe bag. They can be stored for up to a month. Fry or bake them directly from frozen, adding a few extra minutes to the cooking time.