Sindhi Bhee Ji Aloo Tikki
Crispy pan-fried patties made from spiced lotus stem and mashed potatoes, offering a delightful crunch and earthy flavor. These traditional Sindhi cutlets are infused with aromatic herbs and warm spices, making them an irresistible tea-time snack.
45min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Grrate or finely chop the boiled lotus stem to retain a slightly chunky texture.
2
In a large mixing bowl, combine the grated lotus stem, mashed potatoes, chopped onion, green chilies, coriander leaves, and ginger.
3
Add the turmeric powder, red chili powder, amchur, garam masala, and salt. Mix thoroughly.
4
Sprinkle in the rice flour to absorb excess moisture and help the mixture hold its shape.
5
Divide the mixture into equal portions and shape them into flat, round patties (tikkis).
6
Heat oil in a non-stick skillet over medium-high heat.
7
Place the tikkis gently on the skillet and shallow fry until golden brown and crispy on both sides, flipping occasionally.
8
Drain on paper towels and serve hot with mint-coriander chutney and tamarind dip.
Ingredients
250 grams lotus stem (bhee), peeled and boiled until tender
2 medium potatoes, boiled and mashed
1 medium onion, finely chopped
2 green chilies, finely chopped
2 tablespoons fresh coriander leaves, chopped
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon dry mango powder (amchur)
1 teaspoon garam masala
Salt to taste
1/4 cup rice flour for binding
3 tablespoons oil for shallow frying
*This AI-generated recipe may contain inaccuracies.