Authentic Himachali Bhey with Pahadi Ghee and Warm Phulka
Crispy lotus stem slices are tossed in a fragrant, tangy onion-tomato gravy infused with traditional mountain spices. This rustic Himachali delicacy offers an earthy crunch that pairs wonderfully with freshly made flatbreads.
50min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Wash the lotus stem slices thoroughly and boil them in salted water for about 10 minutes until tender, then drain well.
2
Heat pahadi ghee in a heavy-bottomed pan and add cumin seeds, letting them splutter.
3
Add the chopped onions, ginger-garlic paste, and green chilies, sautéing until golden brown.
4
Stir in the turmeric powder, red chili powder, and coriander powder, cooking for a minute with a splash of water to prevent burning.
5
Add the boiled lotus stem slices to the pan and toss well to coat them thoroughly with the spice mixture.
6
Pan-fry on medium-high heat until the edges turn crispy and golden brown.
7
Sprinkle amchur powder and salt, toss for another minute, and garnish with fresh coriander leaves.
8
Serve hot alongside warm wheat phulkas.
Ingredients
500g lotus stem (bhey), peeled and sliced into thin rounds
2 tbsp pahadi ghee or mustard oil
1 cup finely chopped onions
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder
1 tsp coriander powder
1/2 tsp dried mango powder (amchur)
Salt to taste
Fresh coriander leaves for garnish
Warm wheat phulkas for serving
*This AI-generated recipe may contain inaccuracies.